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The Physiology of Taste by Jean Anthelme Brillat-Savarin
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The Physiology of Taste

Or Meditations on Transcendental Gastronomy with Recipes

or Meditations on Transcendental Gastronomy; Introduction by Bill Buford

Or Meditations on Transcendental Gastronomy with Recipes

By Jean Anthelme Brillat-Savarin
Introduction by Bill Buford
Translated by M.F.K. Fisher

By Jean Anthelme Brillat-Savarin
Introduction by Bill Buford
Translated by M.F.K. Fisher

By Jean Anthelme Brillat-Savarin
Introduction by Bill Buford
Translated by M.F.K. Fisher

By Jean Anthelme Brillat-Savarin
Introduction by Bill Buford
Translated by M.F.K. Fisher

By Jean Anthelme Brillat-Savarin
Translated by M.F.K. Fisher

By Jean Anthelme Brillat-Savarin
Translated by M.F.K. Fisher

Best Seller

Part of Vintage Classics

Part of Everyman's Library Classics Series

Part of Vintage Classics

Paperback $18.00

Oct 04, 2011 | ISBN 9780307390370

Hardcover $28.00

Oct 06, 2009 | ISBN 9780307269720

Ebook $4.99

Oct 06, 2009 | ISBN 9780307593832

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    The Physiology of Taste by Jean Anthelme Brillat-Savarin
    Paperback $18.00
    Oct 04, 2011 | ISBN 9780307390370

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    • $18.00

      Oct 04, 2011 | ISBN 9780307390370

      Buy from Other Retailers:

    • $28.00

      Oct 06, 2009 | ISBN 9780307269720

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    • Oct 06, 2009 | ISBN 9780307593832

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    About The Physiology of Taste

    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.

    About The Physiology of Taste

    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.

    About The Physiology of Taste

    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.

    Read An Excerpt

    Read An Excerpt

    Read An Excerpt

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    About Jean Anthelme Brillat-Savarin

    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… More about Jean Anthelme Brillat-Savarin

    About Jean Anthelme Brillat-Savarin

    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… More about Jean Anthelme Brillat-Savarin

    About Jean Anthelme Brillat-Savarin

    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… More about Jean Anthelme Brillat-Savarin

    Product Details

    Category: Food Memoir & Travel | Classic Nonfiction | Cooking Methods

    Paperback | $18.00
    Published by Vintage
    Oct 04, 2011 | 464 Pages | 5-3/16 x 8 | ISBN 9780307390370

    Category: Food Memoir & Travel | Classic Nonfiction | Cooking Methods

    Hardcover | $28.00
    Published by Everyman’s Library
    Oct 06, 2009 | 504 Pages | 4-7/8 x 8-1/8 | ISBN 9780307269720

    Category: Food Memoir & Travel | Classic Nonfiction | Cooking Methods

    Ebook | $4.99
    Published by Vintage
    Oct 06, 2009 | 504 Pages | ISBN 9780307593832

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    Praise

    “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

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