A culinary classic on the joys of the table -- written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are" -- in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new introduction by Bill Buford.

First published in France in 1825 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.

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• Politics & Social SciencesSocial SciencesAnthropologyCultural
• Cookbooks, Food & WineGastronomyEssays

• Publication Date: October 5, 2009
• Text-to-Speech: Disabled
• Lending: Disabled
• Print Length: 466 Pages
• File Size: 841 KB