The Physiology Of Taste by Jean Anthelme Brillat-Savarin
Possibly the most famous book about food ever written. First published in France in 1825, it remains a charming and insightful celebration of the joys of the table. The intimate account of one man's passionate relationship with food is described through a collection of recipes, reflections and anecdotes. Brillat-Savarin's pronouncements were famously bold and self-parodying, "Tell me what you eat, and I shall tell you what you are."
Translated by M.F.K. Fisher, with introduction by Bill Buford.
Possibly the most famous book about food ever written. First published in France in 1825, it remains a charming and insightful celebration of the joys of the table. The intimate account of one man's passionate relationship with food is described through a collection of recipes, reflections and anecdotes. Brillat-Savarin's pronouncements were famously bold and self-parodying, "Tell me what you eat, and I shall tell you what you are."
Translated by M.F.K. Fisher, with introduction by Bill Buford.
Description
Possibly the most famous book about food ever written. First published in France in 1825, it remains a charming and insightful celebration of the joys of the table. The intimate account of one man's passionate relationship with food is described through a collection of recipes, reflections and anecdotes. Brillat-Savarin's pronouncements were famously bold and self-parodying, "Tell me what you eat, and I shall tell you what you are."
Translated by M.F.K. Fisher, with introduction by Bill Buford.
