The Physiology of Taste: Or Meditations on Transcendental Gastronomy (Vintage Classics) - Softcover
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 collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin--who famously stated "Tell me what you eat and I shall tell you what you are"--shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.
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"It takes someone like Brillat-Savarin to remind us that cooking need not be the fraught, perfectionist, slightly paranoid struggle that it has latterly become. His love of food is bound up with a taste for human error and indulgence, and that is why The Physiology of Taste is still the most civilized cookbook ever written." --The New Yorker
"The Physiology of Taste is about the pleasures of the table--how to eat, when to eat, why to eat--but it is also about much, much more. Along the way, Brillat-Savarin philosophizes, gossips, and recalls past flirtations. . . . High spirited and irreverent, Fisher matches his philosophical meanderings. Her extensive translator's notes, which take up almost a quarter of the book, are funny and scholarly by turns." --San Francisco Chronicle
Jean Anthelme Brillat-Savarin (1755-1826) was a lawyer and the mayor of Belley, France, before he fled the Revolution in 1793. After a brief exile in the United States, he returned to Paris and was appointed a judge in the court of appeals. He spent the last twenty-five years of his life living peacefully in Paris and writing The Physiology of Taste.
Mary Frances Kennedy Fisher (1908-1992), author of Consider the Oyster, How to Cook a Wolf, and more than twenty other books about the art of eating well, is widely acknowledged as a pioneer of food writing as a literary genre."About this title" may belong to another edition of this title.
- PublisherVintage Books
- Publication date2011
- ISBN 10 0307390373
- ISBN 13 9780307390370
- BindingPaperback
- Number of pages464
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Book Description Paperback. Condition: new. Paperback. The most famous book about food ever written- a delightful, often hilarious, and always spirited classic about the pleasures of the table. Notes by M. F. K. Fisher and introduction by Bill Buford. VINTAGE CLASSICS.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 collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin-who famously stated "Tell me what you eat and I shall tell you what you are"-shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own. 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. "From the Hardcover edition." Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780307390370
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