The Physiology of Taste: or Meditations on Transcendental Gastronomy

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Knopf Doubleday Publishing Group, Oct 6, 2009 - Cooking - 504 pages
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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

Contents

AP HORIS MS OF THE PROFESS
4
DIALOGUE BETWEEN THE AUTHOR
18
A BIOGRAPHY OF D R RICHE RAND
30
Order of the Various Impressions of Thste
51
4O Fish
97
The Erotic Properties of Truffles
103
Sugar
109
Chocolate and Its Origins
118
IOS Examples of Obesity
249
22
252
Io8 Further Outline of Diet
256
on THINNEss
264
II7 How We Used to Fast
270
25
275
on DEATH
279
I23 Philosophical History of Cooking
283

THEoRY of FRYING
136
ON THIRST
142
on DRINKs
148
The End of the World
152
Portrait of a Pretty Gourmande
159
Gourmands
167
Admonition
173
Gastronomical Tests
182
on THE PLEASURES
188
on HUNTINGLUNCHEoNS
203
THE TRAN SLATORS GLOSSES
208
8o The Function of the Stomach
209
MEDITATION 17 on REST
216
18
220
Roman Banqueting
290
28
313
CLASSICAL Gou RMANDISM
325
I47 Retinue of an Heiress
335
Gastronomical Mythology
337
Transition
347
Theoretical Notes on the Preparation
353
Ablutions
359
The Asparagus
365
The Pullet of Bresse
377
More Memories of Exile
384
The Bundle of Asparagus
390
50
436
Copyright

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About the author (2009)

Jean Anthelme Brillat-Savarin was born in France in 1755 and died in 1826.

Mary Frances Kennedy Fisher, author of The Art of Eating, was born in 1908 and died in 1992.

Bill Buford, author of Heat, lives in New York City.


From the Hardcover edition.

Bibliographic information