Rating:
Author: Jean Anthelme Brillat-Savarin
ISBN : B002RLBKGI
New from $11.84
Format: PDF
Free download Free The Physiology of Taste: or Meditations on Transcendental Gastronomy
Download from with Mediafire Link Download LinkA 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.
From the Hardcover edition.Books with free ebook downloads available Free The Physiology of Taste: or Meditations on Transcendental Gastronomy (Vintage Classics) [Kindle Edition]
Download
- File Size: 794 KB
- Print Length: 464 pages
- Publisher: Vintage; Reprint edition (October 6, 2009)
- Sold by: Random House LLC
- Language: English
- ASIN: B002RLBKGI
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #293,340 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Free The Physiology of Taste: or Meditations on Transcendental Gastronomy
Download
I'd recommend reading this book for anyone who enjoys ludicrous and pompous observations from an acutely observant well-to-do Frenchman. If you're going to take the time to read the book, I'd recommend spending a few extra coins and get the M.F.K Fisher translation as this translation was a bit difficult to follow at times.
It seems to me that Brillat-Savarin feels almost embarrassed to write a very serious book on food so he attempts to approach the subject with a very scientific manner. This leads to a variety of dull stretches in the book (detailed account of how we chew food). What's great about the book is that his pleasure and joy in food cannot be repressed within his scientific attitude. We therefore get anecdotes and contemplations regarding the joys of a good meal that reveal a captivating vision of 19th century French attitudes toward food and the pleasures of the table.
By Khayes
I've been a chef for fifteen years and have often heard references to this book. Now, I'm beginning to understand what food and dining is all about. Its full of history and insights.
By TXChef
-
Download Link 2