Description: a classic of Culinary Literature, written in 1825... "The Physiology of Taste." - by Jean Anthelme Brillat-Savarin - translated by Anne Drayton - introduced by Tom Jaine - with numerous color and black & white illustrations - a hardback book, bound in ivory colored boards with a cover illustration; spine lettering is in green and maroon - size is approx. 7" x 10" and 362 pages long... the book is NEW and unopened; still sealed in the original shrinkwrap! (The Physiology of Taste, first published in 1825, is a unique combination of recipes, practical advice, science, philosophy, history and anecdote. It has become a classic of food literature. Such was Brillat-Savarin’s enthusiasm for life that his interests strayed far beyond the boundaries of the kitchen. After all, this is the man who famously declared: ‘Tell me what you eat: I will tell you what you are.’ He gives his views on obesity (‘persons inclined to [it] should take only bouillon’) and thinness (‘for women it is a frightful misfortune’), the sensual properties of chocolate (‘the Spanish ladies of the New World love chocolate to the point of madness’), truffles (‘the jewel of cookery’), digestion (‘the most powerful influence on the mental state of the individual’), dreams and death. This edition includes a new introduction by distinguished food critic Tom Jaine. Every bit as witty, spicy and stylish as its author, The Physiology of Taste makes an elegant case for the pleasures of the table, which, as Brillat-Savarin reminds us, ‘belong to all times and all ages’.)
Price: 44.99 USD
Location: Berkeley, California
End Time: 2024-12-17T07:57:01.000Z
Shipping Cost: 7 USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Binding: Hardcover
Language: English
Author: Brillat-Savarin
Publisher: Folio Society
Topic: Food
Country/Region of Manufacture: United Kingdom
Subject: Cooking
Original/Facsimile: Original
Year Printed: 2008
