The Physiology of Taste jellemzők
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 anticipation. The author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, but it is also an elegant argument for the pleasures of good food and a hearty appetite.
Anne Drayton's lively translation is accompanied by an introduction illustrating the remarkable nature of this work, by a man who was neither chef not author but a magistrate in a French provincial town.
Anne Drayton's lively translation is accompanied by an introduction illustrating the remarkable nature of this work, by a man who was neither chef not author but a magistrate in a French provincial town.
