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A culinary classic on the joys of the table-written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are"-in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new introduction by Bill Buford. 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. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent…mehr

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Produktbeschreibung
A culinary classic on the joys of the table-written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are"-in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new introduction by Bill Buford. 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. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.

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Autorenporträt
Jean Anthelme Brillat-Savarin (1755-1826) was a lawyer and the mayor of Belley, France, before he fled the Revolution in 1793. After a brief exile in the United States, he returned to Paris and was appointed a judge in the court of appeals. He spent the last twenty-five years of his life living peacefully in Paris and writing The Physiology of Taste. Mary Frances Kennedy Fisher (1908-1992), author of Consider the Oyster, How to Cook a Wolf, and more than twenty other books about the art of eating well, is widely acknowledged as a pioneer of food writing as a literary genre.