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A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical,... Read Full Overview

The Physiology of Taste; Or, Transcendental Gastronomy is a classic home economics text by Brillat Savarin. When I thought of the pleasures of the table, under every point of view, I saw that something better than a common cookery book could be made out of it, and that much might... Read Full Overview

Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a unique storytelling style to detail the sensual art of fine dining.

Jean... Read Full Overview

"Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended... Read Full Overview

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the gastronomic masterpiece against which all subsequent works must be measured. Witty and elegant, it is a classic in the grandest sense. Jean Anthelme Brillat-Savarin set out to write... Read Full Overview

First published in 1825, this book is a brilliant treatise on the pleasures of eating and the rich arts of food, wine, and philosophy, written by a famed French gastronome. This edition includes recipes.