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The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) by Brillat-savarin, Jean Anthelme & Fisher, M. F. K. is a nonfiction available to read on EtoBox.

What is The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) about?

Amazon.com ReviewYou 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 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

Who reads The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library)?

Author

Brillat-savarin, Jean Anthelme & Fisher, M. F. K.

Publisher

Everyman's Library

Published

1970

Language

EN

ISBN

9781841593142

Category

nonfiction

Subjects

Cooking, Science, Astronomy

Rating

4.4 / 5 (137 ratings)

Updated

2026-03-14