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Title details for The Physiology of Taste by Jean Anthelme Brillat-Savarin - Wait list

The Physiology of Taste

by Jean Anthelme Brillat-Savarin
M.F.K. Fisher
ebook
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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.
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Series: Vintage Classics Publisher: Knopf Doubleday Publishing Group

Kindle Book

  • Release date: October 6, 2009

OverDrive Read

  • ISBN: 9780307593832
  • Release date: October 6, 2009

EPUB ebook

  • ISBN: 9780307593832
  • File size: 2306 KB
  • Release date: October 6, 2009

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Essays History Nonfiction

Languages

English

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.
Expand title description text
Cooking & Food Essays History Nonfiction