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{ "item_title" : "The Physiology of Taste", "item_author" : [" Jean Anthelme Brillat-Savarin", "M. F. K. Fisher", "Bill Buford "], "item_description" : "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.", "item_img_path" : "https://covers1.booksamillion.com/covers/bam/0/30/726/972/0307269728_b.jpg", "price_data" : { "retail_price" : "28.00", "online_price" : "28.00", "our_price" : "28.00", "club_price" : "28.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }
The Physiology of Taste|Jean Anthelme Brillat-Savarin
The Physiology of Taste : Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford
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Overview

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.

Details

  • ISBN-13: 9780307269720
  • ISBN-10: 0307269728
  • Publisher: Everyman's Library
  • Publish Date: October 2009
  • Dimensions: 8.06 x 5.24 x 1.14 inches
  • Shipping Weight: 1.25 pounds
  • Page Count: 504

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