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The physiology of taste, or, Meditations on transcendental gastronomy

The physiology of taste, or, Meditations on transcendental gastronomy Cover

 

Synopses & Reviews

Publisher Comments:

Originally published in 1825, The Physiology of Taste is the most famous book ever written about food. Witty and elegant, it is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his work — here in its greatest translation — sits on the shelf of masterpieces of world literature.

Product Details

ISBN:
9781582430089
Translator:
Fisher, M. F. K.
Publisher:
Counterpoint Press
Location:
Washington, D.C. :
Subject:
Essays
Subject:
Food Science
Subject:
Gastronomy
Publication Date:
1999
Binding:
Trade Cloth
Language:
English
Illustrations:
Yes
Pages:
xvi, 443 p.
Dimensions:
9.59x6.54x1.61 in. 1.71 lbs.

Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General

The physiology of taste, or, Meditations on transcendental gastronomy
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Product details xvi, 443 p. pages Counterpoint Press,[1999] - English 9781582430089 Reviews:
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