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    The Physiology of Taste: Or, Transcendental Gastronomy
    Unavailable
    The Physiology of Taste: Or, Transcendental Gastronomy
    Unavailable
    The Physiology of Taste: Or, Transcendental Gastronomy
    Ebook424 pages3 hours

    The Physiology of Taste: Or, Transcendental Gastronomy

    By Jean-Anthelme Brillat-Savarin

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    About this ebook

     Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry.

     The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as:“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.”“A dessert without cheese is like a beautiful woman with only one eye.”“Tell me what you eat and I will tell you what you are.”“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.” This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateOct 16, 2012
    ISBN9781449428310
    Unavailable
    The Physiology of Taste: Or, Transcendental Gastronomy
    Author

    Jean-Anthelme Brillat-Savarin

    Jean Anthelme Brillat-Savarin (1755–1826) held several notable positions including lawyer, teacher and politician. Yet, he’s best known for his passion and promotion of the culinary arts. Born in France, Brillat-Savarin studied highbrow subjects like medicine and law but was captivated by cooking. In an effort to elevate gastronomy, he released his most famous work--Physiology of Taste. Published in 1825, it was the first book of its kind to explore the mental, physical and emotional connection of food.

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    Reviews for The Physiology of Taste

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    • 5/5
      MFK Fisher's translation of this classic work. I've never read the original French but I love this book.
    • 3/5
      The publication of The physiology of taste in the Penguin Classics series is a translation of La physiologie du gout, first published in French in 1825. A few years back, I was interested in writing wine and fine dining reviews professionally and collected and read some books in that field. While other reviews described this book as a must read, I was rather disappointed. I can only say that is this is perhaps due to the early publication date. The book may be remarkable in this form for the genre, but both modern cookbooks as well as novels about gastronomy are much better.
    • 5/5
      Finished reading [The Physiology of Taste] by Jean Anthelme Brillat-Savarin. What a delightful book! I feel like I've been enjoying the company of the character Maurice Chevalier played in the movie [Gigi]. Had to be careful at work translating one of the Latin bits. Brillat-Savarin loved to play with words and there were several "nudge-nudge, wink-wink moments, such as this passage: "A host of the Chaussée-d'Antin had an Arlesian sausage of heroic proportions presented at his table. "Please accept a slice of it," he urged the lady next to him. "Here is a piece of equipment which, I hope, implies a well-furnished establishment." "It is truly enormous," the lady said, peering at it with lewd mischief, "What a pity that it does not resemble anything!"His wit and charm are on every page; most likely due to the fact that it was translated by [[M.F.K. Fisher]]. Her "Translator's Glosses" are every bit as charming and fun as the text. Written (or rather published) in 1825, he says very little about the Revolution which he lived through. He does have a few anecdotes from his time spent in America during his exile, and one remembrance in the "Varieties" section of his flight from France. For the most part though, this is a collection of his thoughts on food and health and good living. I was pretty amazed how the diet for health that The Professor promoted was very like our Paleo diet, and there are several recipes for what amounts to bone broth. Everything old is new again.
    • 2/5
      Notable for his passage of the Gastronomic Tests. And for being completely wrong on Osmazone.