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When I thought of the pleasures of the table, under every point of view, I saw that something better than a common cookery book could be made out of it, and that much might be said about essential and continuous things, which have a direct influence on health, happiness, and... Read Full Overview

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the gastronomic masterpiece against which all subsequent works must be measured. Witty and elegant, it is a classic in the grandest sense. Jean Anthelme Brillat-Savarin set out to write... Read Full Overview

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the gastronomic masterpiece against which all subsequent works must be measured. Witty and elegant, it is a classic in the grandest sense. Jean Anthelme Brillat-Savarin set out to write... Read Full Overview

First published in 1825, this book is a brilliant treatise on the pleasures of eating and the rich arts of food, wine, and philosophy, written by a famed French gastronome. This edition includes recipes.

"Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended... Read Full Overview

This pioneering work explores the connection between food, culture, and the human senses. Brillat Savarin's insightful observations and witty anecdotes about the pleasures of the table have made this book a classic of gastronomic literature. Whether you are a food lover or... Read Full Overview

Brillat-Savarin's Physiologie Du Gout: A Handbook Of Gastronomy (1884) is a classic French book on the art and science of gastronomy. Written by Jean Anthelme Brillat-Savarin, a French lawyer and politician who was also a renowned epicure and gastronome, the book is a comprehensive... Read Full Overview