The Physiology of Taste
Or Meditations on Transcendental Gastronomy
Publication Date: October 6, 2009
List Price: $25.00*
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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.
“Still the most civilized cookbook ever written.”
—The New Yorker