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Physiology of Taste by JEAN ANTHELME BRILLAT-SAVARIN
Category: Food and Drink
"Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended paean to the joys of ...Show more
The Physiology of Taste by Jean-Anthelme Brillat-Savarin; Anne Drayton (Introduction by, Foreword by, Translator)
Category: Food and Drink | Series: Classics Ser.
Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine- the advent of the restaurant, which gave the bourgeoisie the opportu ...Show more
The Physiology of Taste - Or Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin; M. F. K. Fisher (Translator); Bill Buford (Introduction by)
Category: Popular Science | Series: Vintage Classics Ser.
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 colle ...Show more
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