The Physiology of Taste
or Meditations on Transcendental Gastronomy
Jean Anthelme Brillat-Savarin & M.F.K. Fisher
This book is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.
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.
Hail to the Professor!
Great book, and my preferred translation of it.
- Category: Cookbooks, Food & Wine
- Published: Oct 06, 2009
- Publisher: Knopf Doubleday Publishing Group
- Seller: Penguin Random House LLC
- Print Length: 464 Pages
- Language: English