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  • Published: 2 March 1994
  • ISBN: 9780141914008
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 384

The Physiology of Taste



The ultimate collection of reflections on gastronomy

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.

  • Published: 2 March 1994
  • ISBN: 9780141914008
  • Imprint: Penguin eBooks
  • Format: EBook
  • Pages: 384

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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