The Physiology of Taste

Front Cover
Courier Corporation, 2011 - Cooking - 326 pages
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A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Brillat-Savarin's charmingly personal and anecdotal style endears him to readers, and along with his recipes for pheasant, Swiss fondue, and other dishes, he offers witty meditations on the senses, the erotic virtue of truffles, the hunting of wild turkeys, Parisian restaurants, the history of cooking, diets, and a hundred other engaging topics. 41 illustrations.
  

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Contents

I
1
II
15
III
21
IV
33
V
39
VI
45
VII
53
VIII
89
XXX
234
XXXI
244
XXXII
249
XXXIII
251
XXXIV
253
XXXV
256
XXXVI
257
XXXVII
262

IX
94
X
100
XI
104
XII
106
XIII
114
XIV
126
XV
131
XVI
141
XVII
145
XVIII
152
XIX
156
XX
159
XXI
168
XXII
172
XXIII
181
XXIV
190
XXV
194
XXVI
199
XXVII
202
XXVIII
205
XXIX
226
XXXVIII
269
XXXIX
270
XL
274
XLI
278
XLII
281
XLIII
283
XLIV
285
XLV
288
XLVI
293
XLVII
295
XLVIII
297
XLIX
298
L
299
LI
300
LII
302
LIII
304
LIV
309
LV
313
LVI
321
LVIII
323
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Page 334 - The discovery of a new dish does more for the happiness of the human race than the discovery of a new constellation.

References to this book

The Consuming Body
Pasi Falk
Limited preview - 1994
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About the author (2011)

Brillat-Savarin spent the last twenty five years of his life writing.

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