The Physiology of Taste, Or, Meditations on Transcendental Gastronomy

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Counterpoint Press, Sep 1, 2000 - Cooking - 443 pages
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M.F.K. Fisher’s translation of Brillat-Savarin’s masterpiece, originally published in 1825, is a true marriage of minds and sensibilities, a classic against which all subsequent gastronomical writing must be measured. Published in 1825 after some three decades of consuming research, 'The Physiology of Taste' is the most famous book ever written about food. Witty and elegant, it is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his work - here in its greatest translation - sits on the shelf of masterpieces of world literature. Its treasures include; observations on feasting and fasting and on the advantages of gourmandism, including its influence on marital happiness discourses on obesity and its cure and on the calamity of thinness, particularly in women, with prescriptions for fattening them up Brillat-Savarin’s twenty famous aphorisms, including, 'Tell me what you eat, and I shall tell you what you are'. A work spiced with style and wisdom, The Physiology of Taste' remains among the most comprehensive, stimulating, and enjoyable works ever published on the subject of the senses and their pleasures. Epicureans by vocation and avocation will want this beautiful hardcover edition for their reference shelves.

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Review: The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library (Cloth))

User Review  - Stacy - Goodreads

I LOVED the journey to an earlier time when eating was about more than just food. It was about the events that surrounded a meal, the interaction we have with one another, and about our true nature as ... Read full review

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About the author (2000)

Born July 3, 1908, in Albion, Michigan, M.F.K Fisher was raised primarily in Whittier, California, where she enjoyed cooking meals for her family. Encouraged in literary pursuits by her parents, she combined her favorite pastimes-cooking and writing-and began writing about cooking as early as 1929 when she moved to Dijon, France, with her first husband, Alfred Fisher. Fisher was educated at Illinois College, Occidental College, the University of California at Los Angeles, and the University of Dijon. She has written under the names Mary Frances Parrish, Victoria Bern, and Victoria Berne. A prolific author, her work is primarily autobiography and memoir. Her long list of publications includes Dubious Honors (1988) and Stay Me, Oh Comfort Me: Journals and Stories, 1933-1945, (1993). She also contributed articles to widely known magazines, including the New Yorker, Vanity Fair, and Gourmet. Fisher died of Parkinson's disease on June 22, 1992, in Glen Ellen, California.

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