The Physiology of Taste
Subtitle: or, Meditations on Transcendental Gastronomy.
By: M. F. K. Fisher's translation.
Contributors: Fisher, M. F. K. 1908- ed.
Publisher: Knopf
Published: 1971
Place of publication: New York
Language: eng; fre
Translated from: fre
Translation of: Physiologie du Goût
Number of pages: 443
Subjects: Gastronomy
Other titles: Philosopher In The Kitchen
Description: Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a timeless appeal - being wise, witty and anecdotal, containing some of the best recipes for food and some of the most satisfactory observations on life.