The Physiology of Taste, or Meditations on Transcendental Gastronomy

About this book

Publication Details

Publisher

Dover Publications

Published

2002

Pages

346

ISBN

9780486422534

About Unknown Author

Jean Anthelme Brillat-Savarin was a French lawyer, magistrate, and politician, who wrote one of the most celebrated works on food, 'Physiologie du gout' (The Physiology of Taste), which was published only months before his death. It consists of 8 volumes and its full title is 'The Physiology of Taste, or Meditation on Transcendent Gastronomy, a Work Theoretical, Historical, and Programmed.' There are few recipes but many anecdotes and observations covering all aspects of the pleasures of the table. He was quite possibly the greatest food critic ever. --Foodreference.com

More by Unknown Author

The Physiology of Taste (Penguin Classics)

Unknown Author

The physiology of taste, or, Meditations on transcendental gastronomy

Jean Anthelme Brillat-Savarin

The physiology of taste, or, Meditations on transcendental gastronomy

Unknown Author

Physiology of Taste

Unknown Author

The Physiology of Taste or Transcendental Gastronomy

Unknown Author

The Physiology of Taste or Transcendental Gastronomy

Unknown Author