The Physiology of Taste: Or Meditations on Transcendental Gastronomy with Recipe

Description: The Physiology of Taste by Jean Anthelme Brillat-Savarin, M.F.K. Fisher, Bill Buford A culinary classic on the joys of the table—written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are"—in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new introduction by Bill Buford.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."From the Hardcover edition." FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description The most famous book about food ever written- a delightful, often hilarious, and always spirited classic about the pleasures of the table. Notes by M. F. K. Fisher and introduction by Bill Buford. VINTAGE CLASSICS.A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarins masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin-who famously stated "Tell me what you eat and I shall tell you what you are"-shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own. Author Biography Jean Anthelme Brillat-Savarin (1755-1826) was a lawyer and the mayor of Belley, France, before he fled the Revolution in 1793. After a brief exile in the United States, he returned to Paris and was appointed a judge in the court of appeals. He spent the last twenty-five years of his life living peacefully in Paris and writing The Physiology of Taste.Mary Frances Kennedy Fisher (1908-1992), author of Consider the Oyster, How to Cook a Wolf, and more than twenty other books about the art of eating well, is widely acknowledged as a pioneer of food writing as a literary genre. Review "It takes someone like Brillat-Savarin to remind us that cooking need not be the fraught, perfectionist, slightly paranoid struggle that it has latterly become. His love of food is bound up with a taste for human error and indulgence, and that is why The Physiology of Taste is still the most civilized cookbook ever written." —The New Yorker"The Physiology of Taste is about the pleasures of the table—how to eat, when to eat, why to eat—but it is also about much, much more. Along the way, Brillat-Savarin philosophizes, gossips, and recalls past flirtations. . . . High spirited and irreverent, Fisher matches his philosophical meanderings. Her extensive translators notes, which take up almost a quarter of the book, are funny and scholarly by turns." —San Francisco Chronicle Review Quote "Still the most civilized cookbook ever written." - The New Yorker From the Hardcover edition. Excerpt from Book The book is -- what? Does anyone know? Intermittently it is an autobiography, but told principally in dinner anecdotes (except one, which is about a breakfast, but so protracted that it, too, becomes dinner). It is not a cookbook, although the next time you are bestowed with a turbot the size and awkwardness of a small bicycle you will know how to cook it (too big to fit in the oven, the sea creature is effectively steamed in the tub). The difficulty is compounded by the books opening, which invites us to think of it as something it never becomes. In the first two pages, we learn that a meal without cheese is as incomplete as a woman without an eye, a startling comparison to contemplate. We also learn that a dinner is never boring -- at least for the first hour; that a new dish matters more to human happiness than the discovery of a star; that if, at the end of a meal, you are sated and slurring, you do not know how to eat and drink; and, most famously, that you are what you eat, a succinct expression of food and identity repeated so relentlessly that it is now a modern advertising banality. These Aphorisms of the Professor (to serve as a preamble to his work and as a lasting foundation for the science of gastronomy) represent a lifetime of one-liners, the stuff that, revised, scribbled into a notebook, rehearsed and repeated over a fortified beverage, kept the bachelor scholar from ever having to dine alone. But after page 2, the aphorisms disappear. Instead, there is history. Should we trust it? The Professor is not an historian. Or is he? There is science, more science than history, actually a lot of science. Do we dismiss it because we know better? Do we? Who is this guy anyway? Details ISBN0307390373 Author Bill Buford Short Title PHYSIOLOGY OF TASTE Series Vintage Classics Language English Translator M.F.K. Fisher ISBN-10 0307390373 ISBN-13 9780307390370 Media Book Format Paperback DEWEY 641.013 Year 2011 Residence US Birth 1775 Death 1826 Place of Publication New York Country of Publication United States AU Release Date 2011-10-04 NZ Release Date 2011-10-04 US Release Date 2011-10-04 UK Release Date 2011-10-04 Pages 464 Publisher Random House USA Inc Publication Date 2011-10-04 Imprint Vintage Books Audience General Subtitle Or Meditations on Transcendental Gastronomy with Recipes We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:43887007;

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