The Physiology of Taste

A culinary classic on the joys of the tablewritten by the gourmand who so famously stated Tell me what you eat and I will tell you what you arein a handsome new edition of M. F. K. Fishers distinguished translation and with a new introduction by Bill Buford.First published in France in 1825 and continuously in print ever since The Physiology of Taste is a historical philosophical and ultimately Epicurean collection of recipes reflections and anecdotes on everything and anything gastronomical. Brillat-Savarin who spent his days eating through the famed food capital of Dijon lent a shrewd exuberant and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant diet and weight digestion and taste and sensibility.