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Originally published in 1825, Physiology of Taste is a culinary
masterpiece that gives insight into the history and practice of
eating, both together and alone. The author uses a unique
storytelling style to detail the sensual art of fine dining. Jean
Anthelme Brillat-Savarin believes that what you eat is a reflection
of who you are. Through years of observation and study, he created
a book detailing the art and science of food. He takes a
philosophical approach that applies common epicurean ideas. He
discusses the influence of taste and smell, as well as the power of
flavor. Through anecdotes and essays, the author explores the
principles of gastronomy and the hierarchy of foods within a diet.
Many of the book's musings are still relevant and maintain their
value in the modern world. Jean Anthelme Brillat-Savarin understood
the critical impact of food on the body and mind. With Physiology
of Taste, he illustrates the effects of cooking and consuming a
meal. Eating is a social convention that's also essential to
survival. It's an artform and science that can resonate with all.
With an eye-catching new cover, and professionally typeset
manuscript, this edition of Physiology of Taste is both modern and
readable.
Originally published in 1825, Physiology of Taste is a culinary
masterpiece that gives insight into the history and practice of
eating, both together and alone. The author uses a unique
storytelling style to detail the sensual art of fine dining. Jean
Anthelme Brillat-Savarin believes that what you eat is a reflection
of who you are. Through years of observation and study, he created
a book detailing the art and science of food. He takes a
philosophical approach that applies common epicurean ideas. He
discusses the influence of taste and smell, as well as the power of
flavor. Through anecdotes and essays, the author explores the
principles of gastronomy and the hierarchy of foods within a diet.
Many of the book’s musings are still relevant and maintain their
value in the modern world. Jean Anthelme Brillat-Savarin understood
the critical impact of food on the body and mind. With Physiology
of Taste, he illustrates the effects of cooking and consuming a
meal. Eating is a social convention that’s also essential to
survival. It’s an artform and science that can resonate with all.
With an eye-catching new cover, and professionally typeset
manuscript, this edition of Physiology of Taste is both modern and
readable.
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.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
++++ The below data was compiled from various identification fields
in the bibliographic record of this title. This data is provided as
an additional tool in helping to ensure edition identification:
++++ Physiologie Du Gout, Ou, M�ditations De Gastronomie
Transcendante: Ouvrage Th�orique, Historique, Et A L'ordre Du Jour:
D�di� Aux Gastronomes Parisiens, Volume 2; Physiologie Du Gout, Ou,
M�ditations De Gastronomie Transcendante: Ouvrage Th�orique,
Historique, Et A L'ordre Du Jour: D�di� Aux Gastronomes Parisiens;
Brillat-Savarin Brillat-Savarin Tessier, 1834 Gastronomy
This scarce antiquarian book is a selection from Kessinger
Publishing's Legacy Reprint Series. Due to its age, it may contain
imperfections such as marks, notations, marginalia and flawed
pages. Because we believe this work is culturally important, we
have made it available as part of our commitment to protecting,
preserving, and promoting the world's literature. Kessinger
Publishing is the place to find hundreds of thousands of rare and
hard-to-find books with something of interest for everyone!
This book is part of the TREDITION CLASSICS series. The creators of
this series are united by passion for literature and driven by the
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never goes out of style. Several mostly non-profit literature
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save many of the amazing works of world literature from oblivion.
Purchase of this book includes free trial access to
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for free. This is an OCR edition with typos. Excerpt from book:
CHAP. III. DININO-HOUSES, OR RESTAURATEURS. About the year 1770,
after the glorious days of the-reign of Louis XIV., the roueries of
the Ee- gency and the long tranquillity of the ministry of Cardinal
Fleury, travellers arriving at Paris had but few places where they
could get a good dinner. They had to put up at hotels, generally
bad. A few had table-d'hotes, which however only just offered what
was necessary for a meal, and moreover were at fixed hours. There
were a few "traiteurs," but they had usually nothing but joints;
and a man who wished to give a dinner to his friends, was obliged
to order it beforehand; so that men who had not the good luck to
have an introduction into opulent houses, had to leave the capital
without becoming acquainted with the resources and delicacies of a
Parisian kitchen. At last a man of intellect was found who tookthe
subject into consideration; he argued that, as the same wants
occurred at about the same hour every day, men would not fail to
come, if they found they were readily and well served; that if one
man had a wing of chicken, the next comer would take the leg, and
so on; that a slice from a prime joint would not spoil the
remainder, and that a man who found he got a good dinner, would not
grumble at a little expense, if promptly served, and well waited
upon; and that a carte, with fixed prices for every dish, would be
suitable to all fortunes. This man did not stop short here, but
developed his idea still further. He was the first restaurateur,
and created a profession which leads to fortune whenever the
professor is honest, and combines order with skill. From France,
restaurateurs soon spread to the rest of Europe. The institution is
one of extreme advantage to every citizen, and of high importance
to science. A man can ...
This scarce antiquarian book is a selection from Kessinger
PublishingA AcentsAcentsa A-Acentsa Acentss Legacy Reprint Series.
Due to its age, it may contain imperfections such as marks,
notations, marginalia and flawed pages. Because we believe this
work is culturally important, we have made it available as part of
our commitment to protecting, preserving, and promoting the world's
literature. Kessinger Publishing is the place to find hundreds of
thousands of rare and hard-to-find books with something of intere
This scarce antiquarian book is a facsimile reprint of the
original. Due to its age, it may contain imperfections such as
marks, notations, marginalia and flawed pages. Because we believe
this work is culturally important, we have made it available as
part of our commitment for protecting, preserving, and promoting
the world's literature in affordable, high quality, modern editions
that are true to the original work.
This scarce antiquarian book is a facsimile reprint of the
original. Due to its age, it may contain imperfections such as
marks, notations, marginalia and flawed pages. Because we believe
this work is culturally important, we have made it available as
part of our commitment for protecting, preserving, and promoting
the world's literature in affordable, high quality, modern editions
that are true to the original work.
This scarce antiquarian book is a facsimile reprint of the
original. Due to its age, it may contain imperfections such as
marks, notations, marginalia and flawed pages. Because we believe
this work is culturally important, we have made it available as
part of our commitment for protecting, preserving, and promoting
the world's literature in affordable, high quality, modern editions
that are true to the original work.
This scarce antiquarian book is a facsimile reprint of the
original. Due to its age, it may contain imperfections such as
marks, notations, marginalia and flawed pages. Because we believe
this work is culturally important, we have made it available as
part of our commitment for protecting, preserving, and promoting
the world's literature in affordable, high quality, modern editions
that are true to the original work.
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