The Physiology of Taste Or, Meditations on Transcendental Gastronomy - Everyman's Library

New Edition

Hardback (01 Oct 2009)

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Publisher's Synopsis

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 opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.

Book information

ISBN: 9781841593142
Publisher: Everyman
Imprint: Everyman
Pub date:
Edition: New Edition
DEWEY: 641.013
DEWEY edition: 22
Language: English
Number of pages: 446
Weight: 538g
Height: 207mm
Width: 126mm
Spine width: 30mm