The Physiology of Taste (Penguin Classics)

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9780140446142: The Physiology of Taste (Penguin Classics)

First published in 1825, this book is a brilliant treatise on the pleasures of eating and the rich arts of food, wine, and philosophy, written by a famed French gastronome. This edition includes recipes.

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Review:

You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death (which he defines as the "complete interruption of sensual relations"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star."

Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel

About the Author:

Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer and politician, whose book, The Physiology of Taste, published in 1825, is still inspiring chefs and food enthusiasts alike, particularly through his essay 'On Gourmandism'. It contains some of the most famous dinner table witticisms and aphorisms in history, including 'Tell me what you eat, and I will tell you what you are.'

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1.

Jean Anthelme Brillat-Savarin
Editorial: Penguin Books Ltd, United Kingdom (1994)
ISBN 10: 0140446141 ISBN 13: 9780140446142
Nuevos Paperback Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
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Descripción Penguin Books Ltd, United Kingdom, 1994. Paperback. Estado de conservación: New. Revised ed.. Language: English . Brand New Book. A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin s The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics.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.Anne Drayton s lively translation is accompanied by an introduction illustrating the remarkable nature of this work, by a man who was not a chef or an author but a magistrate in a French provincial town.Jean-Anthelme Brillat-Savarin (1755-1825) was born in Belley, France, an area renowned for its food and wine. After graduating in law, Brillat-Savarin became magistrate of Belley and was later elected Mayor. During the French Revolution his life was endangered and he fled to other parts of Europe and then America, earning his living as a violinist in a theatre orchestra. He returned to France in 1796 and became a judge of the Supreme Courts of Appeal. He began compiling a book of meditations on gastronomy and in 1825, a few months before his death, published this brilliant treatise on the pleasures of eating: the culmination of a life-long love affair with food. Nº de ref. de la librería APG9780140446142

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Brillat-Savarin, Jean-Anthelme
ISBN 10: 0140446141 ISBN 13: 9780140446142
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Descripción 1994. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VP-9780140446142

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Jean Anthelme Brillat-Savarin
Editorial: Penguin Books Ltd, United Kingdom (1994)
ISBN 10: 0140446141 ISBN 13: 9780140446142
Nuevos Paperback Cantidad: 1
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The Book Depository US
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Descripción Penguin Books Ltd, United Kingdom, 1994. Paperback. Estado de conservación: New. Revised ed.. Language: English . Brand New Book. A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin s The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics.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.Anne Drayton s lively translation is accompanied by an introduction illustrating the remarkable nature of this work, by a man who was not a chef or an author but a magistrate in a French provincial town.Jean-Anthelme Brillat-Savarin (1755-1825) was born in Belley, France, an area renowned for its food and wine. After graduating in law, Brillat-Savarin became magistrate of Belley and was later elected Mayor. During the French Revolution his life was endangered and he fled to other parts of Europe and then America, earning his living as a violinist in a theatre orchestra. He returned to France in 1796 and became a judge of the Supreme Courts of Appeal. He began compiling a book of meditations on gastronomy and in 1825, a few months before his death, published this brilliant treatise on the pleasures of eating: the culmination of a life-long love affair with food. Nº de ref. de la librería APG9780140446142

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Brillat-Savarin, Jean-Anthelme (Author); Drayton, Anne (Translator); Drayton, Anne (Introduction by)
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Descripción Penguin Random House. Estado de conservación: New. Brand New. Nº de ref. de la librería 0140446141

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Jean Brillat-Savarin
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ISBN 10: 0140446141 ISBN 13: 9780140446142
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Descripción Penguin Classics 2004-09-30, 2004. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-00479652

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Brillat-Savarin, Jean-Anthelme
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Descripción 1994. PAP. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780140446142

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Brillat-Savarin, Jean Anthelme
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ISBN 10: 0140446141 ISBN 13: 9780140446142
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Descripción Penguin Books Ltd, 1994. Estado de conservación: New. 1994. Reprint. Paperback. Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Translator(s): Drayton, Anne. Num Pages: 384 pages. BIC Classification: 2AB; DNF; HBTB; WBN. Category: (G) General (US: Trade). Dimension: 198 x 131 x 22. Weight in Grams: 286. . . . . . . Nº de ref. de la librería V9780140446142

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Jean Anthelme Brillat-Savarin
Editorial: Penguin Books Ltd, United Kingdom (1994)
ISBN 10: 0140446141 ISBN 13: 9780140446142
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Descripción Penguin Books Ltd, United Kingdom, 1994. Paperback. Estado de conservación: New. Revised ed.. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin s The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics.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.Anne Drayton s lively translation is accompanied by an introduction illustrating the remarkable nature of this work, by a man who was not a chef or an author but a magistrate in a French provincial town.Jean-Anthelme Brillat-Savarin (1755-1825) was born in Belley, France, an area renowned for its food and wine. After graduating in law, Brillat-Savarin became magistrate of Belley and was later elected Mayor. During the French Revolution his life was endangered and he fled to other parts of Europe and then America, earning his living as a violinist in a theatre orchestra. He returned to France in 1796 and became a judge of the Supreme Courts of Appeal. He began compiling a book of meditations on gastronomy and in 1825, a few months before his death, published this brilliant treatise on the pleasures of eating: the culmination of a life-long love affair with food. Nº de ref. de la librería BTE9780140446142

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Jean-Anthelme Brillat-Savarin
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Descripción Penguin Classics, 1994. Estado de conservación: New. Nº de ref. de la librería GH9780140446142

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Descripción Penguin Books Ltd. Estado de conservación: New. 1994. Reprint. Paperback. Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Translator(s): Drayton, Anne. Num Pages: 384 pages. BIC Classification: 2AB; DNF; HBTB; WBN. Category: (G) General (US: Trade). Dimension: 198 x 131 x 22. Weight in Grams: 286. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780140446142

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