The Physiology of Taste: Or, Meditations On Transcendental Gastronomy (Virago Modern Classics)
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- Synopsis
- 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.
- Copyright:
- 2004
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9780141914008
- Related ISBNs:
- 9780140446142, 9780140446142, 9780140446142
- Publisher:
- Penguin Books Ltd
- Date of Addition:
- 07/23/20
- Copyrighted By:
- Jean-Anthelme Brillat-Savarin, Anne Drayton
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine
- Grade Levels:
- Twelfth grade
- Reading Age:
- 18 and up
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Introduction by:
- Anne Drayton
- Translator:
- Anne Drayton