The Physiology of Taste
or Meditations on Transcendental Gastronomy
Nonfiction, Food & Drink, Food Writing, Social & Cultural Studies, Social Science, Anthropology
| Author: | Jean Anthelme Brillat-Savarin | ISBN: | 9780307593832 |
| Publisher: | Knopf Doubleday Publishing Group | Publication: | October 6, 2009 |
| Imprint: | Vintage | Language: | English |
| Author: | Jean Anthelme Brillat-Savarin |
| ISBN: | 9780307593832 |
| Publisher: | Knopf Doubleday Publishing Group |
| Publication: | October 6, 2009 |
| Imprint: | Vintage |
| Language: | English |
A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford.
First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.
A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford.
First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.
