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Product Identifiers
PublisherKnopf Doubleday Publishing Group
ISBN-100307390373
ISBN-139780307390370
eBay Product ID (ePID)102776389
Product Key Features
Book TitlePhysiology of Taste : or Meditations on Transcendental Gastronomy with Recipes
Number of Pages464 Pages
LanguageEnglish
TopicAnthropology / Cultural & Social, History, Essays & Narratives
Publication Year2011
GenreCooking, Social Science
AuthorJean Anthelme Brillat-Savarin
Book SeriesVintage Classics Ser.
FormatTrade Paperback
Dimensions
Item Height1.1 in
Item Weight13.5 Oz
Item Length7.8 in
Item Width5.2 in
Additional Product Features
Intended AudienceTrade
LCCN2011-023547
TitleLeadingThe
Dewey Edition23
Reviews"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, "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
Dewey Decimal641.01/3
SynopsisA 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 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.
LC Classification NumberTX637.B8613 2011
