The Physiology of Taste or Meditations on Transcendental Gastronomy
Description:
Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, "The Physiology of Taste" not only contains some remarkable recipes, it is an elegant argument for the pleasures of good food and a hearty appetite.
Best prices to buy, sell, or rent ISBN 9780394473437
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- M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental GastronomyJean Anthelme Brillat-SavarinEdition:First EditionISBN-13:9780156717700
- The Physiology of Taste (Penguin Classics)Brillat-Savarin, Jean-AnthelmeEdition:ReprintISBN-13:9780140446142
- The Philosopher in the Kitchen (Penguin Handbook)Brillat-Savarin, Jean-AnthelmeISBN-13:9780140461572
- Philosopher In The KitchenBrillat, Savarin; Jean, AnthelmeISBN-13:9780140468083
- M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental GastronomyJean Anthelme Brillat-SavarinEdition:First EditionISBN-13:9780156717700
- The Physiology of Taste (Penguin Classics)Brillat-Savarin, Jean-AnthelmeEdition:ReprintISBN-13:9780140446142
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