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  • The Physiology of Tasteby Brillat Savarin; Fayette Robinson

    The Floating Press 2008; US$ 6.50

    Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important,... more...

  • The Pleasures of the Tableby Jean-Anthelme Brillat-Savarin

    Penguin Books Ltd 2011; US$ 11.18

    Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of... more...

  • The Physiology of Taste Translated by Fayette Robinsonby Jean Anthelme Brillat-Savarin

    ReadHowYouWant 2006; US$ 3.99

    The author discusses the chemical components of food and their affects on human brain and physiology. A book that every chef and layman must possess. Even careful dieters will be tempted by the appetizing and mouth-watering treats offered. Delicious! more...

  • The Physiology of Tasteby Jean Anthelme Brillat-Savarin

    Dover Publications 2012; US$ 16.95

    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. more...

  • Physiologie du goûtby Jean Anthelme Brillat-Savarin; Ligaran

    Primento Digital Publishing 2015; US$ 2.99

    Extrait : "Pour offrir au public l'ouvrage que je livre à sa bienveillance, je ne me suis point imposé un grand travail ; je n'ai fait que mettre en ordre des matériaux rassemblés depuis longtemps : c'est une occupation amusante, que j'avais réservée pour ma vieillesse. En considérant le plaisir de la table sous tous ses rapports, j'ai vu, de bonne... more...

  • Physiologie du goûtby Jean Anthelme Brillat-Savarin; Ligaran

    Primento Digital Publishing 2015; US$ 2.99

    Extrait : "L'homme n'est pas fait pour jouir d'une activité indéfinie : la nature ne l'a destiné qu'à une existence interrompue ; il faut que ses perceptions finissent après un certain temps..." À PROPOS DES ÉDITIONS LIGARAN Les éditions LIGARAN proposent des versions numériques de qualité de grands livres de la littérature classique mais également... more...

  • The Physiology of Tasteby Jean Anthelme Brillat-Savarin; M.F.K. Fisher

    Knopf Doubleday Publishing Group 2009; US$ 16.95

    A culinary classic on the joys of the table?written by the gourmand who so famously stated, ?Tell me what you eat, and I will tell you what you are??in a handsome new edition of M. F. K. Fisher?s distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology... more...

  • The Physiology of Tasteby Jean-Anthelme Brillat-Savarin; Anne Drayton; Anne Drayton

    Penguin Books Ltd 2004; US$ 20.78

    Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and... more...

  • The Physiology of Tasteby Jean Brillat-Savarin Publishing 2004; US$ 5.99

    The most famous book ever written about food. It is a comprehensive treatise on taste. more...

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