The Physiology of Taste; Or, Transcendental Gastronomy
Author: Jean Anthelme Brillat-Savarin
Publisher: BoD – Books on Demand
Published: 2023-03-06
Total Pages: 358
ISBN-13: 3368343025
DOWNLOAD EBOOK →Reproduction of the original.
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The Physiology of Taste
The Physiology of Taste
Author: Jean Anthelme Brillat-Savarin
Publisher: Vintage
Published: 2011-10-04
Total Pages: 466
ISBN-13: 0307390373
DOWNLOAD EBOOK →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.
The Physiology of Taste
Author: Brillat Savarin
Publisher: The Floating Press
Published: 2009-01-01
Total Pages: 428
ISBN-13: 1775412172
DOWNLOAD EBOOK →Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important, and should be read in the leisurely, artistic way he approached food: "Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking."
The Physiology of Taste
Author: Brillat-Savarin
Publisher:
Published: 1854
Total Pages: 360
ISBN-13:
DOWNLOAD EBOOK →Illustrated by Anecdotes of Distinguished Artists and Statesmen of Both Continents.
The Physiology of Taste
Author: Jean Anthelme Brillat-Savarin
Publisher: Everyman's Library
Published: 2009-10-06
Total Pages: 506
ISBN-13: 0307269728
DOWNLOAD EBOOK →A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s 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.
The Physiology of Taste; Or, Transcendental Gastronomy
Author: Jean Anthelme Brillat-Savarin
Publisher: BoD – Books on Demand
Published: 2023-09-10
Total Pages: 358
ISBN-13: 3387043023
DOWNLOAD EBOOK →Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
The Physiology of Taste
Author: Jean-Anthelme Brillat-Savarin
Publisher: Penguin UK
Published: 2004-09-30
Total Pages: 465
ISBN-13: 0141914009
DOWNLOAD EBOOK →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 an elegant argument for the pleasures of good food and a hearty appetite.
The Physiology of Taste
Author: Jean Anthelme Brillat-Savarin
Publisher: CreateSpace
Published: 2011-06-12
Total Pages: 190
ISBN-13: 9781463587307
DOWNLOAD EBOOK →Jean Anthelme Brillat-Savarin (1755–1826) was a French lawyer and politician who gained unlikely fame as a master of the art and science of good eating and fine cuisine. He effectively started the whole genre of books on gastronomy and cooking with this great work THE PHYSIOLOGY OF TASTE, which has since become famous, first published in 1825, two months before his death. The book has not been out of print since it first appeared.
How Flavor Works
Author: Nak-Eon Choi
Publisher: John Wiley & Sons
Published: 2015-02-23
Total Pages: 247
ISBN-13: 1118865472
DOWNLOAD EBOOK →Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
