The Physiology of Taste: or Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin - PDF free download eBook

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  • Published: Dec 22, 2015
  • Reviews: 234

Brief introduction:

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...

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Details of The Physiology of Taste: or Meditations on Transcendental Gastronomy

ISBN
9780307269720
Publisher
Knopf Doubleday Publishing Group
Publication date
Age range
18+ Years
Book language
GB
Pages
504
Format
PDF, DOC, EPUB, FB3
Quality
Normal quality scanned pages
Dimensions
5.30 (w) x 8.10 (h) x 1.20 (d)
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Some brief overview of this book

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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A few words about book author

Jean Anthelme Brillat-Savarin was born in France in 1755 and died in 1826.

Mary Frances Kennedy Fisher, author of The Art of Eating, was born in 1908 and died in 1992.

Bill Buford, author of Heat, lives in New York City.

hing 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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