The physiology of taste (New ed.)

A culinary classic on the joys of the tablewritten by the gourmand who so famously stated, Tell me what you eat, and I will tell you what you arein a handsome new edition of M.

F. K. Fishers 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.From the Hardcover edition.