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4.1 out of 5 stars
Physiology of Taste
Format: Hardcover|Change
Price:£5.23+ Free shipping with Amazon Prime

on 19 December 2013
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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on 5 October 2017
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on 30 January 2016
Written in an old fashioned style but what is written is well worth the effort.
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on 6 June 2013
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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on 3 June 2018
reasonable read
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on 29 August 2015
An excellent translation, by M. F. K. Fisher, of the greatest book about food ever written. The Everyman edition is a beautiful book. The typographer rightly gets a credit.
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on 1 June 2013
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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on 8 January 2013
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.


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.
7 people found this helpful
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on 28 February 2012
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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on 11 July 2017
A fine book about cuisine, food and the art of enjoying it. It is a pleasant read - wisdom, wit and the philosophy of dining. Recommended.
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