The Physiology of Taste
or Meditations on Transcendental Gastronomy; Introduction by Bill Buford
Hardcover
Rs 2399
Currently out of stock.
Request this book.| Genre: | Cookbook, Food & Drinks |
|---|---|
| Language : | English |
| Published: | October 06, 2009 |
| Edition: | 8th |
Hardcover | |
| ISBN13: | 9780307269720 |
| ISBN10: | 0307269728 |
| Pages: | 504 |
| Dimensions: | 5.1 x 8.2 x 1.1 inches |
| Weight: | 539.77 g |
About the 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.
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.