The Physiology of Taste, Or, Meditations on Transcendental Gastronomy
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.
What people are saying - Write a review
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