The Physiology of Taste

Or, Transcendental Gastronomy

Nonfiction, Food & Drink, Food Writing, Reference
Cover of the book The Physiology of Taste by Jean Anthelme Brillat-Savarin, Andrews McMeel Publishing
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Author: Jean Anthelme Brillat-Savarin ISBN: 9781449428310
Publisher: Andrews McMeel Publishing Publication: October 16, 2012
Imprint: Andrews McMeel Publishing Language: English
Author: Jean Anthelme Brillat-Savarin
ISBN: 9781449428310
Publisher: Andrews McMeel Publishing
Publication: October 16, 2012
Imprint: Andrews McMeel Publishing
Language: English
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
 Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry.
 
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 Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry.
 

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