The Physiology of Taste by Jean Brillat-Savarin
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- ISBN 10 0486837998
- ISBN 13 9780486837994
- Published Oct 16 2019
- Format Paperback
- Page Count 352
- Language English
- Edition Reprint
- Countries United States
- Publisher Everyman's Library
Publishers Text
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.
Other cookbooks by this author
- Fisiologia del Gusto
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- Gastronomy as a Fine Art: Or, the Science of Good Living. a Translation of the "Physiologie Du Gout" of Brillat-Savarin - Primary Source Edition
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- A Handbook of Gastronomy
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- The Physiology of Taste, Or, Transcendental Gastronomy: Illustrated by Anecdotes of Distinguished Artists and Statesmen of Both Continents
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