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The Physiology of Taste: Or Meditations on Transcendental Gastronomy

by

The Physiology of Taste: Or Meditations on Transcendental Gastronomy 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.

Synopsis:

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.

Product Details

ISBN:
9780307269720
Author:
Brillat-savarin, Jean Anthelme
Publisher:
Everyman's Library
Translator:
Fisher, M. F. K.
Author:
Brillat-Savarin, Jean Anthelme
Author:
Fisher, M. F. K.
Subject:
General
Subject:
Essays
Subject:
General Cooking
Subject:
Cooking and Food-General
Series:
Everyman's Library Classics & Contemporary Classics
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Pages:
504
Dimensions:
8.06x5.24x1.14 in. 1.25 lbs.

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Related Subjects

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

The Physiology of Taste: Or Meditations on Transcendental Gastronomy New Hardcover
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Product details 504 pages Everyman's Library - English 9780307269720 Reviews:
"Synopsis" by , 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.
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