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  • Published: 30 May 2011
  • ISBN: 9780241950869
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 112

Pleasures Of The Table

Great Food



Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide.

From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.
%%%Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide.
From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.

  • Published: 30 May 2011
  • ISBN: 9780241950869
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 112

About the authors

Jean-Anthelme Brillat-Savarin

(1755-1826) French lawyer, politician, Mayor of the town of Belley, and gastronome, who fled France during the Reign of Terror but returned to sit on France's highest court, where he remained for the rest of his life. He achieved fame through Physiologie du Gout (Physiology of taste). His name is given to a consomme, baba, and several other dishes.

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