The Physiology of Taste, or Meditations on Transcendental Gastronomy
by Jean Anthelme Brillat-Savarin
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Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a timeless appeal - being wise, witty and anecdotal, containing some of the best recipes for food and some of the most satisfactory observations on life.
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Subjects
Taste, Food, Philosophy, Gastronomy, History, Cookery, Restaurants, Cooking, Gastronomie, KookkunstPlaces
Gastronomy, FranceShowing 8 featured editions. View all 56 editions?
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The Physiology of Taste, or Meditations on Transcendental Gastronomy
February 27, 2002, Dover Publications
Paperback
in English
- Dover Ed edition
0486422534 9780486422534
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Physiologie du goût
1975, Hermann
in French
- 1. éd. mise en ordre et annotée avec une lecture / de Roland Barthes ; [texte établi par Michel Guibert].
2705657797 9782705657796
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The Physiology of Taste: or, Meditations on Transcendental Gastronomy.
1971, Knopf
in English
0394473434 9780394473437
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Physiologie du goût, ou, Méditations de gastronomie transcendante: ouvrage théorique, historique et à l'ordre du jour
1826, A. Sautelet et Cie libraires
in French
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Book Details
First Sentence
"The senses are the organs by which man communicates with the world outside himself."
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The Physical Object
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- Created April 29, 2008
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| June 17, 2022 | Edited by ImportBot | import existing book |
| February 24, 2021 | Edited by ImportBot | import existing book |
| December 3, 2020 | Edited by MARC Bot | import existing book |
| April 26, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record. |