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Item Title:

The Physiology of Taste (Penguin Classics)- Jean-Anthelme Brillat-Sava

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Item Condition: New
Current Time:27 Jul 17 22:12:34
Time & Date displayed is forUnited States - EDT
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Quantity: (2 Available)
Price per item: £5.76 ($7.54)

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Item Specifics - Books ISBN : 9780140446142
Author : Jean-Anthelme Brillat-Savarin
5.76 15520555 The Physiology of Taste (Penguin Classics) http://medium.snazal.com/?9780140446142 http://large.snazal.com/?9780140446142 Jean-Anthelme Brillat-Savarin 9780140446142 9780140446142 Media Books 8.57 The
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Item Location: Leicester
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Title: The Physiology of Taste (Penguin Classics)

Author(s): Jean-Anthelme Brillat-Savarin
Publisher:
ISBN: 9780140446142
Sku Code: 9780140446142
Media > Books
The Physiology of Taste (Penguin Classics)
Description:
You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M. F. K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion and even death (which he defines as the "complete interruption of sensual relations"). But as he proclaims in the initial Aphorisms: "The discovery of a new dish does more for human happiness than the discovery of a star," and Brillat-Savarin's genius is in the examination and discussion of food, cooking and eating. Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is, above all, helpful to people who must do a great deal of mental work ..." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th- century Paris) and the level of gourmandise among the various professions (bankers, doctors, writers and men of faith are all predestined to love food). Just as engrossing as the text itself are M. F. K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. They are soulmates separated by centuries and Fisher's fondness for the Professor comes through on every page. As she notes at the end: "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel, Our--This text refers to an out of print or unavailable edition of this title.

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