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The Physiology of Taste

The Physiology of Taste

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Written by Jean Anthelme Brillat-SavarinAuthor Alerts: Random House will alert you to new works by Jean Anthelme Brillat-Savarin
Translated by M.F.K. FisherAuthor Alerts: Random House will alert you to new works by M.F.K. Fisher
Introduction by Bill BufordAuthor Alerts: Random House will alert you to new works by Bill Buford

  • Format: Trade Paperback, 464 pages
    •  
  • Publisher: Vintage
  • On Sale: October 4, 2011
  • Price: $16.00
  • ISBN: 978-0-307-39037-0 (0-307-39037-3)
Also available as an eBook and a hardcover.
about this book

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.