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The Physiology of Taste
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From the publisher
First published in France in 1825, this remarkable book reflects a new era in French cuisine: the advent of the restaurant and the freedom of the bourgeois to eat out. Here too are Brillat-Savarin’s views on taste, diet, maintaining a healthy and attractive weight, digestion, sleep and dreams, and on being a gourmand. Brillat-Savarin’s book amply proves his own maxim: “The pleasures of the table belong to all times and all ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.”
Read an excerpt from this book
Copyright © 1994 Penguin Group
All BooksThe Sharper Your Knife, The Less You CryLove, Laughter, and Tears at the World’s Most Famous Cooking School | All BooksA Pig in ProvenceGood Food and Simple Pleasures in the South of France | The Culinate InterviewGabrielle HamiltonThe chef-memoirist | ExcerptsA Feast at the BeachA French food memoir |
All Books | |
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