• The Physiology of Taste



The Physiology of Taste


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

The Physiology of Taste


All Books

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.