{"title":"Jean Anthelme Brillat-Savarin","description":"\u003cp\u003eDelve into the culinary wisdom of Jean Anthelme Brillat-Savarin, the original gastronome. Savor his reflections on food, flavour, and the art of dining, perfect for foodies and history buffs alike. Start browsing now.\u003c\/p\u003e","products":[{"product_id":"physiology-of-taste-book-jean-anthelme-brillat-savarin-9780140446142","title":"The Physiology of Taste","description":"A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin's The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics.  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.  Anne Drayton's lively translation is accompanied by an introduction illustrating the remarkable nature of this work, by a man who was not a chef or an author but a magistrate in a French provincial town.  Jean-Anthelme Brillat-Savarin (1755-1825) was born in Belley, France, an area renowned for its food and wine. After graduating in law, Brillat-Savarin became magistrate of Belley and was later elected Mayor. During the French Revolution his life was endangered and he fled to other parts of Europe and then America, earning his living as a violinist in a theatre orchestra. He returned to France in 1796 and became a judge of the Supreme Courts of Appeal. He began compiling a book of meditations on gastronomy and in 1825, a few months before his death, published this brilliant treatise on the pleasures of eating: the culmination of a life-long love affair with food.","brand":"WoB","offers":[{"title":"US \/ WELL_READ \/ SBYB","offer_id":49522468290833,"sku":"CIN0140446141A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49543649296657,"sku":"GOR001681154","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":49930201268497,"sku":"CIN0140446141G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50961045651729,"sku":"CIN0140446141VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":51527692091665,"sku":"GOR003011313","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":51563785224465,"sku":"GOR007280231","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":52699319468305,"sku":"NGR9780140446142","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0140446141.jpg?v=1750907888"},{"product_id":"physiology-of-taste-book-jean-anthelme-brillat-savarin-9781603862240","title":"The Physiology of Taste","description":"An unabridged, digitally enhanced printing with updated layout and typeface. 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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.","brand":"WoB","offers":[{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49562438402321,"sku":"GOR007216728","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49928098677009,"sku":"GOR003764786","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":50428899098897,"sku":"GOR007293775","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":50445209960721,"sku":"GOR011662027","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1841593141.jpg?v=1750962292"},{"product_id":"philosopher-in-the-kitchen-book-jean-brillatsavarin-9780140461572","title":"The Philosopher in the Kitchen","description":null,"brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49567982059793,"sku":"GOR001903828","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49645683147025,"sku":"GOR002734841","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50481428398353,"sku":"CIN0140461574VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":51331563782417,"sku":"CIN0140461574A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":52093885251857,"sku":"GOR000923034","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0140461574.jpg?v=1751037220"},{"product_id":"philosopher-in-the-kitchen-book-anthelme-jean-9780140468083","title":"The Philosopher in the Kitchen","description":"Jean-anthelme brillat-savarin (1755-1826), mayor of bellay, cousin of madame recamier, chevalier de l'empire, author of a history of duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his \"physiologie du gout\" here brilliantly translated as \"the philosopher in the kitchen\" which was first published in december 1825. 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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. 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Publi  pour la premi re fois en 1825, cet ouvrage se pr sente comme une s rie de m ditations sur l'art de la cuisine et ses implications culturelles et sociales. Brillat-Savarin, avocat de profession et gastronome passionn , nous guide   travers ses r flexions sur le plaisir de la table, l'importance des repas dans la soci t , et le r le central de la nourriture dans la d finition de notre identit . Le livre aborde des th mes vari s tels que les bienfaits de la d gustation lente, l'harmonie des saveurs et les coutumes culinaires de son  poque, tout en int grant des anecdotes personnelles et des observations pleines d'esprit. En lisant cet ouvrage, on d couvre comment la nourriture peut  tre une fen tre sur l' me humaine et un vecteur de lien social. La Physiologie du go t est bien plus qu'un simple trait  culinaire; c'est une invitation   r fl chir sur la mani re dont nos choix alimentaires nous d finissent et influencent notre quotidien. Ce texte intemporel continue d'inspirer les amateurs de cuisine et les penseurs contemporains, soulignant l'importance de la gastronomie comme art et science. L'AUTEUR: Jean Anthelme Brillat-Savarin est n  le 1er avril 1755   Belley, dans l'Ain, en France. Issu d'une famille bourgeoise, il  tudie le droit   Dijon avant de devenir avocat et magistrat. Sa carri re judiciaire le conduit   occuper divers postes, mais c'est sa passion pour la gastronomie qui le rendra c l bre. Durant la R volution fran aise, Brillat-Savarin s'exile aux  tats-Unis, o  il enseigne le fran ais et le violon pour subvenir   ses besoins.   son retour en France, il reprend sa carri re juridique mais consacre  galement du temps   l' criture. 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Chapters include, but are not limited to: THE SENSES - Number of the Senses - Action of the Senses - Perfectness of the Senses - Powers of the Taste - Object of the Action of the Senses - TASTE - Definition of Taste - Sensation of Taste - Flavors - Influence of Smelling on the Taste - Analyses of the Sensation of Taste - Order of the Impressions of Taste - Enjoyments due to the Taste - Supremacy of Man - Method of the Author - GASTRONOMY - Origin of Sciences - Origin of Gastronomy - Definition of Gastronomy - Different objects of Gastronomy - Utility of Gastronomical Knowledge - Influence of Gastronomy on Business - Gastronomical Academy - Definition of Appetite - Anecdote - Great Appetites - Definitions - Analyses - Osmazome - Principle of Aliments - Vegetable Kingdom - Difference between Fat and Lean - Individual Instance - FOD IN GERMS - Specialties - Pot-au-feu, Potage, etc. - Bouilli - Fowls - The Turkey - Dindoniphiles - Financial Influence of the Turkey - Exploit of the Professor - Game - Fish - Truffles - Sugar - Origin of Coffee - Different Modes of preparing Coffee - Chocolate - True Method of preparing Chocolate - THEORY OF FRYING - ON THIRST - ON DRINKS - ON GOURMANDISE - Are Women Gourmands - GASTRONOMICAL TESTS - ON THE PLEASURES OF THE TABLE - HALTES DE CHASE - ON DIGESTION - REPOSE - INFLUENCE OF DIET ON REST, SLEP AND DREAMS - OBESITY - THINES - FASTING - EXHAUSTION - PHILOSOPHICAL HISTORY OF THE KITCHEN - RESTAURATEURS - TRANSITION - VARIETIES - L'omelette du Cure - Omelette au Thon - The Turbot - Pheasants - Asparagus - Fondue - Wonderful Effects of a Classical Dinner - Miscellany-Wine","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51184105357585,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51184106930449,"sku":"NIN9782329582405","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/2329582404.jpg?v=1750901989"},{"product_id":"physiologie-du-gout-book-jean-anthelme-brillat-savarin-9783861952770","title":"Physiologie du Gout","description":"An unabridged, digitally enhanced printing with updated layout and typeface. 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