The Physiology of Taste

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 and epicurean collection of recipes reflections and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today from the rise of the destination restaurant to matters of diet and weight and in M. F. K. Fisher whose commentary is both brilliant and amusing he has an editor with a sensitivity and wit to match his own.