A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin's "The Physiology of Taste" is edited with an introduction by Anne Drayton in "Penguin Classics". Brillat-Savarin's unique, exuberant collection of dishes, experiences, refl[...]
Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book "The Physiology of Taste" defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwid[...]
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[...]
A delightful and hilarious classic about the joys of the table, "The Physiology of Taste "is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean[...]
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 o[...]