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The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) - Jean Anthelme Brillat-Savarin, M.F.K. Fisher, Bill Buford
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Jean Anthelme Brillat-Savarin, M.F.K. Fisher, Bill Buford:
The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) - edition reliée, livre de poche

2009, ISBN: 0307269728

[SR: 104683], Hardcover, [EAN: 9780307269720], Everyman's Library, Everyman's Library, Book, [PU: Everyman's Library], 2009-10-06, Everyman's Library, 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 of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and ta, 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"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star." 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. These two 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, 4230, Essays, 4229, Cooking Education & Reference, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 227603, Physiology, 227191, Basic Sciences, 173514, Medical Books, 1000, Subjects, 283155, Books

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The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) - Jean Anthelme Brillat-Savarin, M.F.K. Fisher, Bill Buford
Livre non disponible
(*)
Jean Anthelme Brillat-Savarin, M.F.K. Fisher, Bill Buford:
The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) - edition reliée, livre de poche

2009, ISBN: 0307269728

[SR: 104683], Hardcover, [EAN: 9780307269720], Everyman's Library, Everyman's Library, Book, [PU: Everyman's Library], 2009-10-06, Everyman's Library, 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 of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and ta, 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"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star." 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. These two 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, 4230, Essays, 4229, Cooking Education & Reference, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 227603, Physiology, 227191, Basic Sciences, 173514, Medical Books, 1000, Subjects, 283155, Books

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The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) - Jean Anthelme Brillat-Savarin
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Jean Anthelme Brillat-Savarin:
The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) - livre d'occasion

ISBN: 0307269728

ID: 5988479

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"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star." 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 al cooking,cooking,education and reference,essays,essays and correspondence,european,french,historical study and educational resources,history,literature and fiction French, Everyman's Library

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The Physiology of Taste: Or Meditations on Transcendental Gastronomy (Everyman's Library (Cloth)) - Jean Anthelme Brillat-Savarin
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Jean Anthelme Brillat-Savarin:
The Physiology of Taste: Or Meditations on Transcendental Gastronomy (Everyman's Library (Cloth)) - edition reliée, livre de poche

2009, ISBN: 0307269728

ID: 21629452621

[EAN: 9780307269720], Neubuch, [PU: Everyman's Library Classics &], Cooking|Essays, Cooking|General, Cooking|Reference

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The Physiology of Taste - Jean Anthelme Brillat-Savarin
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Jean Anthelme Brillat-Savarin:
The Physiology of Taste - edition reliée, livre de poche

2007, ISBN: 9780307269720

ID: 10187681

Hardcover, Buch, [PU: Random House Inc]

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Détails sur le livre
The Physiology of Taste: Or Meditations on Transcendental Gastronomy

First published in France in 1825 and continuously in print ever since, "The Physiology of Taste" is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.

Informations détaillées sur le livre - The Physiology of Taste: Or Meditations on Transcendental Gastronomy


EAN (ISBN-13): 9780307269720
ISBN (ISBN-10): 0307269728
Version reliée
Livre de poche
Date de parution: 2009
Editeur: EVERYMANS LIBRARY
504 Pages
Poids: 0,567 kg
Langue: eng/Englisch

Livre dans la base de données depuis 19.04.2009 16:53:42
Livre trouvé récemment le 04.09.2017 08:11:42
ISBN/EAN: 9780307269720

ISBN - Autres types d'écriture:
0-307-26972-8, 978-0-307-26972-0


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