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The Physiology of Taste

The Physiology of Taste

Or Meditations on Transcendental Gastronomy with Recipes

by Jean Anthelme Brillat-Savarin
Paperback
Publication Date: 04/10/2011

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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-Savarin's 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.
ISBN:
9780307390370
9780307390370
Category:
Cookery / food & drink etc
Format:
Paperback
Publication Date:
04-10-2011
Language:
English
Publisher:
Random House USA Inc
Country of origin:
United States
Pages:
464
Dimensions (mm):
202x132x27mm
Weight:
0.37kg
Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin (1755–1826) studied law, chemistry, and medicine in Dijon, France, before becoming the mayor of his home town, Belley, in 1792. He fled the French Revolution, returning to Paris to spend his final 25 years writing The Physiology of Taste. Brillat-Savarin considered sugar and white flour to be causes of obesity and recommended the use of protein-rich ingredients; he is considered the father of the low-carbohydrate diet.

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