It was about the events that surrounded a meal, the interaction we have with one another, and about our true nature as Jean Anthelme Brillat-Savarin. First published in France in 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. Order of the Various Impressions of Thste.
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Account Options Sign in. My library Help Advanced Book Search. View eBook. The Physiology of Taste. Dover Publications , Jan 1, - Cooking - pages. A masterpiece on the subject of cooking as an art and eating as a pleasure, this classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Brillat-Savarin's charmingly personal and anecdotal style endears him to readers, and along with his recipes for pheasant, Swiss fondue, and other dishes, he offers witty meditations on the senses, the erotic virtue of truffles, the hunting of wild turkeys, Parisian restaurants, the history of cooking, diets, and a hundred other engaging topics.
Bibliographic information. The Physiology of Taste Brillat-Savarin Dover Publications , Jan 1, - Cooking - pages 0 Reviews A masterpiece on the subject of cooking as an art and eating as a pleasure, this classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy.
The Physiology of Taste Dover cookbooks Liveright paperbound edition.
The Physiology of Taste.
Look Inside. A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own. First published in France in 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.
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The Physiology of Taste
S ince its completion in , this handbook has appeared in so many different guises — from 's Gastronomy as a Fine Art to The Philosopher in the Kitchen in — that much of its wisdom has become idiomatic. Brillat-Savarin was, for example, the first to coin the phrase: "You are what you eat" — item four in a long list of "Aphorisms of the Professor" intended as "a lasting foundation for the science of gastronomy". In fact, Brillat was no professor, but a judge who often worked on his magnum opus while presiding in court. His life spanned perhaps the most turbulent period of France's history. As Bill Buford writes in the introduction, he was "witness to what France no longer is and what it was about to become — especially in the way it thought about food". It would be hard to place this book, which meanders from ruminations on the "inconveniences of obesity" to the philosophical history of cooking, in any one genre; it is perhaps best characterised as an intimate account of a man's passionate relationship with food.
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
As a man of the Enlightenment, Savarin never fears that by explaining pleasure, pleasure ceases. A modern reader, propped up in bed with the Marquis de Sade, resents all those lengthy diatribes on Man and Nature the Marquis loves to insert just when his sexual ballets are about to reach their athletic peak. For example, he points out that in enjoying a fine turkey, a man is really attaining knowledge about the Natural Balance between flesh and fat. Yet the culinary principles based on this chemistry remain true: To extract the flavor substances in meat stews, all the ingredients have to be cut or shaped so that the liquid has maximum exposure to the solid. A simple, clear idea, and yet how many recipes today yield bland results because the food was not first properly prepared in this way.