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1 Home & Garden Cooking and Food- Gastronomic Literature

The Physiology of Taste (Penguin Classics)

by and

The Physiology of Taste (Penguin Classics) Cover

 

Synopses & Reviews

Publisher Comments:

A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Brillat-Savarin's charmingly personal and anecdotal style endears him to readers, and along with his recipes for pheasant, Swiss fondue, and other dishes, he offers witty meditations on the senses, the erotic virtue of truffles, the hunting of wild turkeys, Parisian restaurants, the history of cooking, diets, and a hundred other engaging topics.

Review:

"Still the most civilized cookbook ever written." New Yorker

Review:

"This is one of a handful of works that have earned reputations as defining, unique, and immortal." Baltimore Sun

Table of Contents

Introduction by Anne Drayton

Aphorisms by the Professor to serve as a prologue to his work and an eternal foundation for his Science

Dialogue between the author and his friend

Preface

Part One: Gastronomical Meditations

1. On the senses

2. On taste

3. On gastronomy

4. On appetite

5. On food in general

6. Specialities

7. The theory of frying

8. On thirst

9. On drinks

10. On the end of the world

11. On gourmandism

12. On gourmands

13. On gastronomical tests

14. On the pleasures of the table

15. On shooting-luncheons

16. On digestion

17. On rest

18. On sleep

19. On dreams

20. On the influence of diet on rest, sleep, and dreams

21. On obesity

22. Prevention and cure of obesity

23. On thinness

24. On fasting

25. On exhaustion

26. On death

27. Philosophical history of cooking

28. On restaurateurs

29. A model gourmand

30. Bouquet

Part Two

Transition

Miscellanea

Envoy to the Gastronomes of the Two Worlds

Product Details

ISBN:
9780140446142
Author:
Jean-Anthelme Brillat-Savarin and Anne Marie Drayton
Publisher:
Penguin Books
Translator:
Drayton, Anne Marie
Author:
Brillat-Savarin, Jean-Anthelme
Author:
Brillat-Savarin, Jean Anthelme
Author:
Brillat-Savarin
Author:
Drayton, Anne Marie
Author:
Brillat-Savarin, Jean Anthelme
Author:
Drayton, Anne
Author:
Brillat-Savarin
Location:
Harmondsworth, Middlesex, England :
Subject:
Essays
Subject:
Gastronomy
Subject:
Taste
Subject:
Reference
Subject:
Cooking and Food-General
Copyright:
Edition Description:
Trade Paper
Series:
Penguin classics
Series Volume:
C-3660
Publication Date:
19941131
Binding:
TRADE PAPER
Grade Level:
from 12
Language:
English
Illustrations:
Y
Pages:
384
Dimensions:
7.81x5.08x.93 in. .63 lbs.
Age Level:
from 18

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Health and Self-Help » Psychology » Cognitive Science
Religion » Comparative Religion » General

The Physiology of Taste (Penguin Classics) Used Trade Paper
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Product details 384 pages Penguin Books - English 9780140446142 Reviews:
"Review" by , "Still the most civilized cookbook ever written."
"Review" by , "This is one of a handful of works that have earned reputations as defining, unique, and immortal."
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