The physiology of taste
Subtitle: or, Transcendental gastronomy : illustrated by anecdotes of distinguished artists and statesmen of both continents
By: by Jean Anthelme Brillat-Savarin ; translated and edited by Fayette Robinson
Contributors: Robinson, Fayette, -1859
Publisher: Digireads.com Publishing
Published: 2012
Place of publication: [New York]
Language: eng
Number of pages: 138
Subjects: Taste; Gastronomy; Cooking
Other titles: Physiology of taste; Transcendental gastronomy
Work titles: Physiologie du goût
Description: "A must-read for anyone who loves the art of great food ... Written over the course of several decades and published two months before the author's death, the book is considered by many to be one of the best epicurean works of all time"--P. [4] of cover.
Notes: "A Digireads.com Book."

Place of publication from publisher's website.

First translation in English published: Philadelphia : Lindsay & Blakiston, 1854.
Table of contents: title: Aphorisms of the professor; title: Dialogue between the author and his friend; title: Biography; title: Preface; title: [Meditations] : The senses; title: Taste; title: Gastronomy; title: Appetite; title: Food in germs. Section first; title: Food in germs. Section second; title: Theory of frying; title: On thirst; title: On drinks; title: An episode on the end of the world; title: On gourmandise; title: Gourmands; title: Gastronomical tests; title: On the pleasures of the table; title: Haltes de chasse; title: On digestion; title: Repose; title: Sleep; title: Dreams; title: Influence of diet on rest, sleep and dreams; title: Obesity; title: Preservative treatment  and cure of obesity; title: Thinness; title: Fasting; title: Exhaustion; title: Death; title: Philosophical history of the kitchen; title: Restaurateurs; title: Physiology of taste. Part second.