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Original Essays | September 15, 2014

Lois Leveen: IMG Forsooth Me Not: Shakespeare, Juliet, Her Nurse, and a Novel



There's this writer, William Shakespeare. Perhaps you've heard of him. He wrote this play, Romeo and Juliet. Maybe you've heard of it as well. It's... Continue »
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    Juliet's Nurse

    Lois Leveen 9781476757445

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The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Vintage Classics)

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The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Vintage Classics) Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.

About the Author

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.

Product Details

ISBN:
9780307390370
Author:
Brillat Savarin, Jean
Publisher:
Vintage Books
Author:
Brillat-Savarin, Jean Anthelme
Author:
Fisher, M. F. K.
Author:
Buford, Bill
Subject:
Essays
Subject:
Cooking and Food-General
Edition Description:
Trade paper
Series:
Vintage Classics
Publication Date:
20111031
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
464
Dimensions:
7.99 x 5.2 x 1 in 0.8125 lb

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
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Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Featured Titles » General
Health and Self-Help » Psychology » Cognitive Science
History and Social Science » World History » General
Science and Mathematics » Chemistry » Physical Chemistry

The Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Vintage Classics) New Trade Paper
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Product details 464 pages Vintage Books - English 9780307390370 Reviews:
"Synopsis" by , A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.
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