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The Physiology of Taste: Or Meditations on Transcendental Gastronomy (Vintage Classics) Paperback – 15 Dec 2011

4.4 out of 5 stars 8 customer reviews

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Product details

  • Paperback: 464 pages
  • Publisher: Vintage Books; Reprint edition (15 Dec. 2011)
  • Language: English
  • ISBN-10: 0307390373
  • ISBN-13: 978-0307390370
  • Product Dimensions: 13.2 x 2.5 x 20.3 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 215,872 in Books (See Top 100 in Books)

Product Description

Review

"Still the most civilized cookbook ever written."
--"The New Yorker"

"From the Hardcover edition."

"Still the most civilized cookbook ever written."
--"The New Yorker"


"From the Hardcover edition."

"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 translator's notes, which take up almost a quarter of the book, are funny and scholarly by turns." --"San Francisco Chronicle
"

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 translator's notes, which take up almost a quarter of the book, are funny and scholarly by turns." "San Francisco Chronicle
""

About the Author

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."


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4.4 out of 5 stars
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Top Customer Reviews

Format: Kindle Edition Verified Purchase
The Physiology of Taste
Just purchased this and only viewed it on the Chrome Cloud Reader so far, but the formatting is awful. Pretty much every other line has missing spaces meaning that words run together. Too distracting. Going to request a refund and get the paperback edition.

Example:

We have seen above, that the sensation of
taste residedchiefly in the pores and feelers of
the tongue. Anatomy tells us that alltongues are
not exactly alike, there being three times as
many feelers in sometongues as in others. This
circumstance will explain why one of two
guests,sitting at the same table, is delighted,
while the other seems to eat fromconstraint; the
latter has a tongue but slightly provided. These
are recognizedin the empire of the taste--both
deaf and dumb.
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Format: Hardcover
For most of its history this book has been such a classic that praising it was to engage in cliché. Perhaps in certain circles it still has that status, but for me it was an accidental and a happy discovery. Neither a science book, as the title might imply, nor a cookery book, it's more a rambling collection of thoughts on food, life, love and being human. It's rambling, however, not in the sense of being aimless and slow but in that of delightfully straying down wonderful sidetracks. From the costly treasures and wild beasts of the New World - which, in both cases, turn out to be turkey - to the dishes (calibrated by social class and depth of pocket) which you can place in front of a man to see if his pleasure in them marks him out as a well-developed gourmand, the whole book is a joy. The different pace and perspective of life is jarring at first, but within a few pages it becomes part of the savour. This is food and drink seen in an entirely novel way - novel at the time, to those who first read it, even more novel to us when faced with Brillat-Savarin's brilliantly anachronistic mode of thought. Strange, but highly recommended.
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Format: Hardcover Verified Purchase
A cuisine based on such a love of food, its preparation, health benefits (or otherwise) and presentation cannot fail to please. So much information and insight into human nature all given with kindness and grace.
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Format: Kindle Edition Verified Purchase
this is a wonderful book, full of wisdom and wit. 'Tell me what you eat, and I'll tell you what you are,' other bon mots, and stories all served up in a witty interesting way. And then tempered towards the end with his encounters with the French Revolution. DO NOT BE PUT OFF BY THE TITLE!!!
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