The Physiology of Taste or Meditations on Transcendental Gastronomy
Originally published in 1825, The Physiology of Taste is the most famous book about food ever written. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained.
The body of his work, though often wordy or excessively aphoristic and axiomatic, has remained
extremely important and has repeatedly been re-analyzed through the years since his death.
In a series of Meditations that owe something to Montaigne's Essays and have the discursive rhythm of an age of leisured reading and a confident pursuit of educated pleasures, Brillat-Savarin discourses on the pleasures of the table, which he considers a science.
His French models were the stylists of the Ancien Régime: Voltaire, Rousseau, Fenelon, Buffon, Cochin and d'Aguesseau. Aside from Latin, he knew five modern languages well, and when the occasion suited, wasn't shy of parading them.
The genuine philosophy of Epicurus lies at the back of every page; the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry:
Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.
(Excerpts from wikipedia)
464 pages, 41 illustrations
Penguin
9780865472495
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