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Brillat-Savarin:

Physiology of Taste or Meditations on Transcendental Gastronomy, the - Livres de poche

1982, ISBN: 091817211X

[EAN: 9780918172112], Gebraucht, guter Zustand, [SC: 36.16], [PU: Leete's Island Books], FOOD DRINK COOKING ASTRONOMY, ". The most entertaining book ever written on the history of food an… Plus…

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Brillat-Savarin:

Physiology of Taste or Meditations on Transcendental Gastronomy, the - Livres de poche

1982, ISBN: 091817211X

[EAN: 9780918172112], Gebraucht, guter Zustand, [SC: 35.5], [PU: Leete's Island Books], FOOD DRINK COOKING ASTRONOMY, ". The most entertaining book ever written on the history of food and… Plus…

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Brillat-Savarin:
The Physiology of Taste or Meditations on Transcendental Gastronomy - livre d'occasion

ISBN: 9780918172112

BiblioBazaar. Used - Good. Good condition. Slightly dampstained., BiblioBazaar, 2.5, New Haven, CT: Leete's Island Books. Good+ with no dust jacket. No pub date. Trade Pb. 091817211… Plus…

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Brillat-Savarin, Jean-Anthelme:
The Physiology of Taste - Livres de poche

1982, ISBN: 9780918172112

U.S.A.: Leete's Island Books, 1982. Trade paperback in very good minus condition.. Soft cover. Very Good., U.S.A.: Leete's Island Books, 1982, 3

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Anselme Brillat-Savarin:
Physiology of Taste - Livres de poche

1982, ISBN: 9780918172112

Leetes Island Books, 1982-06. Paperback. Good., Leetes Island Books, 1982-06, 2.5

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Détails sur le livre
Physiology of Taste
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ISBN:

9780918172112


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, Amazon.com

Informations détaillées sur le livre - Physiology of Taste


EAN (ISBN-13): 9780918172112
ISBN (ISBN-10): 091817211X
Livre de poche
Date de parution: 1982
Editeur: Leetes Island Books

Livre dans la base de données depuis 2007-05-30T09:09:52+02:00 (Paris)
Page de détail modifiée en dernier sur 2024-02-04T15:29:41+01:00 (Paris)
ISBN/EAN: 9780918172112

ISBN - Autres types d'écriture:
0-918172-11-X, 978-0-918172-11-2
Autres types d'écriture et termes associés:
Auteur du livre: anselm, brillat savarins, jean anthelme brillat savarin
Titre du livre: the physiology taste, physiology taste transcendental gastronomy

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