Description

The Physiology of Taste by Jean Anthelme Brillat-Savarin

The Physiology of Taste, first published in 1825, is a unique combination of recipes, practical advice, science, philosophy, history and anecdote, and has become a classic of food literature. Such was Brillat-Savarin’s enthusiasm for life that his interests strayed far beyond the boundaries of the kitchen. After all, this is the man who famously declared: ‘Tell me what you eat: I will tell you what you are.’ He gives his views on obesity (‘persons inclined to [it] should take only bouillon’) and thinness (‘for women it is a frightful misfortune’), the sensual properties of chocolate (‘the Spanish ladies of the New World love chocolate to the point of madness’), truffles (‘the jewel of cookery’), digestion (‘the most powerful influence on the mental state of the individual’), dreams and death. This edition includes a new introduction by distinguished food critic Tom Jaine. Every bit as witty, spicy and stylish as its author, The Physiology of Taste makes an elegant case for the pleasures of the table, which, as Brillat-Savarin reminds us, ‘belong to all times and all ages’.

Features;

• Folio Society First Impression
• Publisher Folio Society, London; 2008
• Grey Cloth Hardback, 362 pp
• Colour and black & white illustrations.
• Size 250 x 180mm, 1.7kg

Condition: Fine – Superb Unmarked Copy

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