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.
About the Author
Brillat-Savarin spent the last twenty five years of his life writing.
“Still the most civilized cookbook ever written.”
—The New Yorker