Synopsis
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. Yet 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, it is an elegant argument for the pleasures of good food and a hearty appetite.
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Review
You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death (which he defines as the "complete interruption of sensual relations"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star."
Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel
About the Author
Jean Anthelme Brillat-Savarin
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The Physiology of Taste or Meditations on Transcendental Gastronomy
Seller: Half Price Books Inc., Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_467465240
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THE PHYSIOLOGY OF TASTE:; Or meditations on transcendental gastronomy, translated and annotated by M. F. K. Fisher
Seller: Second Life Books, Inc., Lanesborough, MA, U.S.A.
Seller rating 4 out of 5 stars
First Borzoi edition. 8vo, pp. 443. A very good copy in dj. Reminiscences and "meditations" on various subjects having to do with food and eating, such as "On the senses," "Theory of frying," "On gourmandism.". Seller Inventory # 59706
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The Physiology of Taste or Meditations on Transcendental Gastronomy.
Published by
Knopf,, NY:, 1971
ISBN 10: 0394473434
ISBN 13: 9780394473437
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Hardcover
First Edition
Seller: Grendel Books, ABAA/ILAB, Springfield, MA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good. Translated from the French by M. F. K. Fisher. Stated first edition (thus). Near fine in a very good (age toning) dust jacket. Sewn-in ribbon bookmark. Seller Inventory # 106088
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The Physiology of Taste or, Meditations on Transcendental Gastronomy. Translated by M.F. K. Fisher.
Published by
Counterpoint, Washington DC, 1999
ISBN 10: 0394473434
ISBN 13: 9780394473437
Used
Hardcover
Seller: Gregor Rare Books, Langley, WA, U.S.A.
Seller rating 5 out of 5 stars
First Printing of this Reprint Edition. A Very Good plus copy with previous owner inscription in a Very Good plus unclipped dust jacket with sunning to the spine. This edition reprints the 1994 Arion Press edition limited to just 200 numbered and signed copies. This edition reproduces the pages of the Arion edition in a slightly smaller format but including the Wayne Thiebaud illustrations. The book is considered the most "famous book ever written about food and man's taste for it." It was first published in 1825 and is today considered the bible of all serious eaters. The author discusses such topics as feasting and fasting, the influence of gourmandism on marriage, his definition of taste, his investigation into digestion, sleep and dreams, and much more. Fisher's translation is the most celebrated due to her conversational notes and rich insights, anecdotes and ruminations. Seller Inventory # 29360
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The Physiology of Taste or Meditations on Transcendental Gastronomy
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Seller Inventory # I25B-01647