The Physiology of Taste: or Meditations on Transcendental Gastronomy (repost)
The Physiology of Taste: or Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin
English | Oct. 6, 2009 | ISBN: 0307269728 | 504 Pages | EPUB | 2,2 MB
English | Oct. 6, 2009 | ISBN: 0307269728 | 504 Pages | EPUB | 2,2 MB
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.
My nickname - interes