The Physiology of Taste; or, Meditations on Transcendental Gastronomy

By: Brillat-Savarin, Jean Anthelme; Fisher, M.F.K.

Price: $30.00

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Includes publisher's slipcase, Sandglass Number 6N laid in. Spine faded with small spot towards top edge, owner bookplate on front endpaper. 1949 Hard Cover. xvi, 471 pp. 8vo. Translated into English from the original French by M.F.K. Fisher, with annotations. Illustrations by Sylvain Sauvage. 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.

Title: The Physiology of Taste; or, Meditations on Transcendental Gastronomy

Author: Brillat-Savarin, Jean Anthelme; Fisher, M.F.K.

Illustrator: Sauvage, Sylvain

Categories: Agricultural & Culinary, Heritage Press, Cookbooks,

Edition: Reissue

Publisher: The Heritage Press: 1949

Binding: Hard Cover

Book Condition: Very Good

Jacket Condition: No Jacket

Seller ID: 2261259

Keywords: PHYSIOLOGY PHYSIOLOGICAL SCIENCE FOOD COOKERY GASTRONOMY TASTE SENSE FLAVOR APPETITE DRINKS DIGESTION DIET OBESITY COOKING CUISINE,