Brillat-Savarin

Mary Frances Kennedy Fisher

Or, Meditations on Transcendental Gastronomy

M. F. K. Fisher's Translation of The Physiology of Taste

Jean Anthelme Brillat-Savarin

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.

Physiology of Taste

The Philosopher in the Kitchen

Meditations on Transcendental Gastronomy

The Physiology of Taste

A Handbook of Gastronomy

Aphorisms of Jean Anthelme Brillat-Savarin from His Work, The Physiology of Taste

"First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical."--Page 4 of cover.

Or Meditations on Transcendental Gastronomy

First published in France in 1825 and continuously in print ever since, "The Physiology of Taste" is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.

The Physiology of Taste, Or, Meditations on Transcendental Gastronomy

Brillat-Savarin

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