| The Physiology of Taste: Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford Contributor(s): Brillat-Savarin, Jean Anthelme (Author), Fisher, M. F. K. (Translator), Buford, Bill (Introduction by) |
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ISBN: 0307269728 ISBN-13: 9780307269720 Publisher: Everyman's Library OUR PRICE: $25.20 Product Type: Hardcover - Other Formats Published: October 2009 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Cooking | Essays & Narratives - Cooking | History - Social Science | Anthropology - Cultural & Social |
| Dewey: 641.013 |
| LCCN: 2012392636 |
| Series: Everyman's Library Classics |
| Physical Information: 1.14" H x 5.24" W x 8.06" (1.25 lbs) 504 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |