The Physiology of Taste: or Meditations on Transcendental Gastronomy (Google eBook)
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.
From the Hardcover edition.
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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
Io6 Preventative or Curative Treatment
II7 How We Used to Fast
I23 Philosophical History of Cooking
CLASSICAL Gou RMANDISM
Theoretical Notes on the Preparation
The Pullet of Bresse
More Memories of Exile
The Bundle of Asparagus
I47 Retinue of an Heiress
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