About the book
A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.
Editions of The Physiology of Taste
- Hardcover
- ISBN 9780307269720
- Paperback
- ISBN 9780307390370
- EBook
- ISBN 9780307593832
Read an Excerpt
A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.
Frequently Asked Questions
What is The Physiology of Taste about?
A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.
What core themes, tropes, or subjects are explored in The Physiology of Taste?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks
Where can I read a sample of The Physiology of Taste?
You can read an official preview of the few pages here https://www.book2look.com/book/9780307269720
Is The Physiology of Taste part of a series, and can it be read as a standalone?
Yes it is a part of series Vintage Classics
Who is/are the Author/s of the book The Physiology of Taste?
Jean Anthelme Brillat-Savarin
What are the ISBN numbers for the physical and digital editions?
The Physiology of Taste is available as hardcover(ISBN 9780307269720) and paperback(ISBN 9780307390370) and ebook(ISBN 9780307593832)
Where can I buy The Physiology of Taste online or support local independent bookshops?
You can buy The Physiology of Taste from below
Where can I buy The Physiology of Taste?