num_pages: 352
description: A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
language: English
title: The Physiology of Taste, or Meditations on Transcendental Gastronomy
titlecomplete: The Physiology of Taste, or Meditations on Transcendental Gastronomy
genres: France, History, Philosophy, Cookbooks, Gastronomy, Food, Food Writing, Nonfiction, Cooking, Essays
ratings_count: 1547
publisher: Dover Publications