The Pleasures of the Table

Great Food

av Jean Anthelme Brillat-Savarin (häftad, 2011)

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Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book "The Physiology of Taste" defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.

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De som köpt den här boken har ofta också köpt The Physiology of Taste: Or Meditations on Transcendental Gastronomy (inbunden) av Jean Anthelme Brillat-Savarin, Brillat-Savarin

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Mat & dryck

Häftad (paperback)
Språk: Engelska
Antal sidor: 128
Utg.datum: 2011-04-07
Förlag: Penguin Books Ltd
Dimensioner: 181 x 111 x 17 mm
Vikt: 95 g
Antal komponenter: 1
ISBN: 9780241950845

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The Physiology of Taste Jean Anthelme Brillat-Savarin Häftad 114:-		The Physiology of Taste: Or Meditations on Transcend... Jean Anthelme Brillat-Savarin, Brillat-Savarin Inbunden 154:-		Physiologie Du Gout Jean Anthelme Brillat-Savarin Häftad 196:-		Physiology of Taste Jean Anthelme Brillat-Savarin, M F K Fisher Inbunden 110:-

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Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer and politician, whose book, The Physiology of Taste, published in 1825, is still inspiring chefs and food enthusiasts alike, particularly through his essay 'On Gourmandism'. It contains some of the most famous dinner table witticisms and aphorisms in history, including 'Tell me what you eat, and I will tell you what you are.' Anne Drayton translated and introduced The Physiology of Taste by Jean-Anthelme Brillat-Savarin for Penguin Classics.

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