The Physiology of Taste
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The Physiology of Taste
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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 is also an elegant argument for the pleasures of good food and a hearty appetite.
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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 is also an elegant argument for the pleasures of good food and a hearty appetite.
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Author: BRILLAT-SAVARIN Jean AnthelmeISBN: 9781841593142Publication Date: October 2009Edition: 1Pages: 490Binding: HardbackPublisher: Penguin ClassicsCountry of Publication: United Kingdom
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 is also an elegant argument for the pleasures of good food and a hearty appetite.
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Author: BRILLAT-SAVARIN Jean AnthelmeISBN: 9781841593142Publication Date: October 2009Edition: 1Pages: 490Binding: HardbackPublisher: Penguin ClassicsCountry of Publication: United Kingdom
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