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The Physiology of Taste : Or, Meditations on Transcendental Gastronomy
by Jean Anthelme Brillat-Savarin and M. F. K. Fisher and Bill Buford


Overview -

A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.  Read more...


 
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More About The Physiology of Taste by Jean Anthelme Brillat-Savarin; M. F. K. Fisher; Bill Buford
 
 
 
Overview

A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin--who famously stated "Tell me what you eat and I shall tell you what you are"--shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.


 
Details
  • ISBN-13: 9780307390370
  • ISBN-10: 0307390373
  • Publisher: Vintage Books
  • Publish Date: October 2011
  • Page Count: 446
  • Dimensions: 8 x 5.3 x 1.02 inches
  • Shipping Weight: 0.8 pounds


Related Categories

Books > Cooking > Essays & Narratives
Books > Cooking > History

 
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