The physiology of taste, or, Meditations on transcendental gastronomy
(Book)
Uniform Title
Author
Contributors
Published
New York : Alfred A. Knopf, 2009.
Format
Book
Status
Port Angeles - Nonfiction (Adult)
641.013 BRILLAT
1 available
641.013 BRILLAT
1 available
Copies
Location | Call Number | Status |
---|---|---|
Port Angeles - Nonfiction (Adult) | 641.013 BRILLAT | Available |
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Published
New York : Alfred A. Knopf, 2009.
Physical Desc
lviii, 446 pages ; 21 cm.
Language
English
Notes
Bibliography
Includes bibliographical references (page xv).
Description
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.