Physiology of Taste by Jean Anthelme Brillat-Savarin
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.Jean Anthelme Brillat-Savarin (Author)
(1755-1826) French lawyer, politician, Mayor of the town of Belley, and gastronome, who fled France during the Reign of Terror but returned to sit on France's highest court, where he remained for the rest of his life. He achieved fame through Physiologie du Gout (Physiology of taste). His name is given to a consomme, baba, and several other dishes.
Bill Buford (Introducer)
Bill Buford has been a writer and editor for the New Yorker since 1995. Before that he was the editor of Granta magazine for sixteen years and, in 1989, became the publisher of Granta Books. He is also the author of Heat and Among the Thugs. He was born in Baton Rouge, Louisiana, grew up in California, and was educated at UC Berkeley and Kings College, Cambridge, where he was awarded a Marshall Scholarship for his work on Shakespeare’s plays and sonnets. He lives in New York City with his wife, Jessica Green, and their two sons.
M.F.K. Fisher (Translator)
Born in Michigan in 1908, M. F. K. Fisher developed her love of cooking in France, where she lived with her first husband, Al Fisher. She began to write about food in 1935. In 1938 she moved to Switzerland with her second husband, the painter Dillwyn Parish. After his death in 1941 she returned to California and several years later married the publisher Donald Friede, with whom she had two daughters. In the early 1960s she became active in the American civil rights movement and went to Mississippi as a volunteer teacher. She died in 1992.
Date: 2003-08-19
Born in Michigan in 1908, M. F. K. Fisher developed her love of cooking in France, where she lived with her first husband, Al Fisher. she began to write about food in 1935. In 1938 she moved to Switzerland with her second husband, the painter Dillwyn Parish. After his death in 1941 she returned to California and several years later married the publisher Donald Friede, with whom she had two daughters. In the early 60s she became active in the American civil rights movement and went to Mississippi as a volunteer teacher. She died in 1992.
M. F. K. Fisher's numerous books about food include Serve It Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me, An Alphabet for Gourmets, The Art of Eating and The Cooking of Provincial France.
| SKU | Unavailable |
| ISBN 13 | 9781841593142 |
| ISBN 10 | 1841593141 |
| Title | Physiology of Taste |
| Author | Jean Anthelme Brillat-Savarin |
| Series | Everyman's Library Classics |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Everyman |
| Year published | 2009-10-01 |
| Number of pages | 490 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |