Items related to The Physiology of Taste; or, Transcendental Gastronomy
- PublisherBenediction Books
- Publication date2024
- ISBN 10 1789434246
- ISBN 13 9781789434248
- BindingPaperback
- Number of pages174
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The Physiology of Taste; or, Transcendental Gastronomy
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The Physiology of Taste; or, Transcendental Gastronomy (Paperback or Softback)
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Benediction Books 4/17/2024, 2024
ISBN 10: 1789434246
ISBN 13: 9781789434248
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Paperback or Softback. Condition: New. The Physiology of Taste; or, Transcendental Gastronomy 0.58. Book. Seller Inventory # BBS-9781789434248
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The Physiology of Taste; or, Transcendental Gastronomy
Seller: GreatBookPrices, Columbia, MD, U.S.A.
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The Physiology of Taste; or, Transcendental Gastronomy (Paperback)
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Paperback. Condition: new. Paperback. "The Physiology of Taste" by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as beautifully written. Brillat-Savarin's unique storytelling style explores the sensual art of fine dining, which is an expression of ourselves. The book looks at the relationship between food and "the pleasures of the table"; all the pleasures associated with eating together and concludes that consuming food transcends mere sustenance-it is a form of transcendental experience available to all classes of society. Brillat-Savarin is remarkably far-ranging in making connections. His musings touch on all the senses, human nature and society, being a guest and a host, the essential constituents of food from the animal and vegetable kingdoms, being a gourmand, digestion, rest, sleep, dreams, fasting and death. Of course, there are some remarkable recipes. Perhaps most startling for the early 17th century are the two chapters on obesity-its "inconveniences," causes, and prevention. He explicitly observed that sugars and carbohydrates reduce physical performance and lead to obesity. The Physiology of Taste was hugely successful when first published in 1825 and has been in print continuously since then. It has been translated into English, German, Russian, Italian, Spanish and Swedish. The Physiology of Taste is "still the most civilized cookbook ever written" (The New Yorker). It is a unique book on all aspects of eating: wide-ranging, informative, inspiring, beautifully written, and entertaining. Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer, judge and politician. He fled France for two years and toured America, giving French and violin lessons and gathering friends and anecdotes. His was an inquiring mind with both a scientific and a philosophical bent. As a bachelor, he invested much of his time, wealth, and passion into dining, entertaining, and dwelling on these matters. The result is this masterpiece. Brillat-Savarin has a cheese and a cake named after him. The Physiology of Taste is still the most civilized cookbook ever written (The New Yorker): wide-ranging, informative, inspiring, beautifully-written, and entertaining. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781789434248
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The Physiology of Taste; or, Transcendental Gastronomy
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The Physiology of Taste; or, Transcendental Gastronomy
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
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The Physiology of Taste; or, Transcendental Gastronomy
Print on DemandSeller: AHA-BUCH GmbH, Einbeck, Germany
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 'The Physiology of Taste' by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as beautifully written. Brillat-Savarin's unique storytelling style explores the sensual art of fine dining, which is an expression of ourselves. The book looks at the relationship between food and 'the pleasures of the table'; all the pleasures associated with eating together and concludes that consuming food transcends mere sustenance-it is a form of transcendental experience available to all classes of society.Brillat-Savarin is remarkably far-ranging in making connections. His musings touch on all the senses, human nature and society, being a guest and a host, the essential constituents of food from the animal and vegetable kingdoms, being a gourmand, digestion, rest, sleep, dreams, fasting and death. Of course, there are some remarkable recipes.Perhaps most startling for the early 17th century are the two chapters on obesity-its 'inconveniences,' causes, and prevention. He explicitly observed that sugars and carbohydrates reduce physical performance and lead to obesity.The Physiology of Taste was hugely successful when first published in 1825 and has been in print continuously since then. It has been translated into English, German, Russian, Italian, Spanish and Swedish.The Physiology of Taste is 'still the most civilized cookbook ever written' (The New Yorker). It is a unique book on all aspects of eating: wide-ranging, informative, inspiring, beautifully written, and entertaining.Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer, judge and politician. He fled France for two years and toured America, giving French and violin lessons and gathering friends and anecdotes. His was an inquiring mind with both a scientific and a philosophical bent. As a bachelor, he invested much of his time, wealth, and passion into dining, entertaining, and dwelling on these matters. The result is this masterpiece. Brillat-Savarin has a cheese and a cake named after him. Seller Inventory # 9781789434248
Quantity: 2 available
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The Physiology of Taste; or, Transcendental Gastronomy (Paperback)
Seller: AussieBookSeller, Truganina, VIC, Australia
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. "The Physiology of Taste" by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as beautifully written. Brillat-Savarin's unique storytelling style explores the sensual art of fine dining, which is an expression of ourselves. The book looks at the relationship between food and "the pleasures of the table"; all the pleasures associated with eating together and concludes that consuming food transcends mere sustenance-it is a form of transcendental experience available to all classes of society. Brillat-Savarin is remarkably far-ranging in making connections. His musings touch on all the senses, human nature and society, being a guest and a host, the essential constituents of food from the animal and vegetable kingdoms, being a gourmand, digestion, rest, sleep, dreams, fasting and death. Of course, there are some remarkable recipes. Perhaps most startling for the early 17th century are the two chapters on obesity-its "inconveniences," causes, and prevention. He explicitly observed that sugars and carbohydrates reduce physical performance and lead to obesity. The Physiology of Taste was hugely successful when first published in 1825 and has been in print continuously since then. It has been translated into English, German, Russian, Italian, Spanish and Swedish. The Physiology of Taste is "still the most civilized cookbook ever written" (The New Yorker). It is a unique book on all aspects of eating: wide-ranging, informative, inspiring, beautifully written, and entertaining. Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer, judge and politician. He fled France for two years and toured America, giving French and violin lessons and gathering friends and anecdotes. His was an inquiring mind with both a scientific and a philosophical bent. As a bachelor, he invested much of his time, wealth, and passion into dining, entertaining, and dwelling on these matters. The result is this masterpiece. Brillat-Savarin has a cheese and a cake named after him. The Physiology of Taste is still the most civilized cookbook ever written (The New Yorker): wide-ranging, informative, inspiring, beautifully-written, and entertaining. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9781789434248
Quantity: 1 available