The Physiology of Taste, Or, Meditations on Transcendental GastronomyA 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. |
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Review: The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library (Cloth))
User Review - Stacy - GoodreadsI 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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The Physiology of Taste, Or, Meditations on Transcendental Gastronomy Brillat-Savarin Limited preview - 2009 |
Bibliographic information
| Title | The Physiology of Taste, Or, Meditations on Transcendental Gastronomy Everyman's Library Classics & Contemporary Classics Volume 314 of Everyman's library |
| Author | Jean Anthelme Brillat-Savarin |
| Editor | M. F. K. Fisher |
| Translated by | M. F. K. Fisher |
| Publisher | Knopf, 2009 |
| ISBN | 0307269728, 9780307269720 |
| Length | 446 pages |
| Subjects | › Cooking / Essays & Narratives Cooking / General |
| Export Citation | BiBTeX EndNote RefMan |