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The Physiology of Taste: or Meditations on Transcendental Gastronomy (Vintage Classics)

The Physiology of Taste: or Meditations on Transcendental Gastronomy (Vintage Classics) [Kindle Edition]

Jean Anthelme Brillat-Savarin , Bill Buford , M.F.K. Fisher
5.0 out of 5 stars  See all reviews (1 customer review)

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Product Description

Product Description

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.

Product details

  • Format: Kindle Edition
  • File Size: 794 KB
  • Print Length: 464 pages
  • Publisher: Vintage; Reprint edition (6 Oct 2009)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • Text-to-Speech: Enabled
  • X-Ray:
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #52,824 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
5.0 out of 5 stars Brilliant!!! 1 Jun 2013
Format:Paperback|Verified Purchase
I love this book, is a most if you are in the food industry or just love food. This is a reference book, so don't buy it if what you are looking for are cooking books.
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Most Helpful Customer Reviews on (beta) 4.4 out of 5 stars  7 reviews
6 of 6 people found the following review helpful
3.0 out of 5 stars A fun jaunt through 19th century France, poor translation at times 10 Feb 2012
By Khayes - Published on
Format:Kindle Edition|Verified Purchase
I'd recommend reading this book for anyone who enjoys ludicrous and pompous observations from an acutely observant well-to-do Frenchman. If you're going to take the time to read the book, I'd recommend spending a few extra coins and get the M.F.K Fisher translation as this translation was a bit difficult to follow at times.

It seems to me that Brillat-Savarin feels almost embarrassed to write a very serious book on food so he attempts to approach the subject with a very scientific manner. This leads to a variety of dull stretches in the book (detailed account of how we chew food). What's great about the book is that his pleasure and joy in food cannot be repressed within his scientific attitude. We therefore get anecdotes and contemplations regarding the joys of a good meal that reveal a captivating vision of 19th century French attitudes toward food and the pleasures of the table.
3 of 3 people found the following review helpful
5.0 out of 5 stars A work of genius and delight 25 Dec 2012
By Frank Dobbs - Published on
This is a brilliant work beautifully translated.

It is meant to give pleasure and examine the role that food plays in the life of a cultivated mind. The introduction makes clear that it was the Modernist Cuisine of its day, although, being French, it is much better written. Of the translator, W. H. Auden once remarked: "I do not know of anyone in the United States who writes better prose."

If you can appreciate this aphorism: "The discovery of a new dish does more for human happiness than the discovery of a star," read this book.

This is not a work of science, as we know it 200 years later, but rather a delightful companion for those who have a little learning and love life.
3 of 3 people found the following review helpful
5.0 out of 5 stars Happy eating 22 April 2013
By Judson B. Franklin - Published on
Format:Paperback|Verified Purchase
This is the best edition of Brillat Savarin I have found. The commentary by MK Fisher and Bill Buford is a great addition to the text itself.
5.0 out of 5 stars amusing from the start 21 Jan 2014
By Beel - Published on
Format:Paperback|Verified Purchase
Not only Brillat-Savarin's stories amuse, but so do the commentaries (in footnotes) on every page by translator M. J. K. Fisher, a first=class author of cuisine stories in her own right.
1 of 2 people found the following review helpful
5.0 out of 5 stars Nothing Lost in Translation 4 July 2013
By TXChef - Published on
Format:Kindle Edition|Verified Purchase
I've been a chef for fifteen years and have often heard references to this book. Now, I'm beginning to understand what food and dining is all about. Its full of history and insights.
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