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The Physiology of Taste

The Physiology of Taste by Jean Anthelme Brillat-Savarin
Oct 04, 2011 | 464 Pages
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  • Paperback $17.95

    Oct 04, 2011 | 464 Pages

  • Hardcover $26.00

    Oct 06, 2009 | 504 Pages

  • Ebook $13.99

    Oct 06, 2009 | 504 Pages

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“It takes someone like Brillat-Savarin to remind us that cooking need not be the fraught, perfectionist, slightly paranoid struggle that it has latterly become. His love of food is bound up with a taste for human error and indulgence, and that is why The Physiology of Taste is still the most civilized cookbook ever written.” —The New Yorker

“The Physiology of Taste is about the pleasures of the table—how to eat, when to eat, why to eat—but it is also about much, much more. Along the way, Brillat-Savarin philosophizes, gossips, and recalls past flirtations. . . . High spirited and irreverent, Fisher matches his philosophical meanderings. Her extensive translator’s notes, which take up almost a quarter of the book, are funny and scholarly by turns.” —San Francisco Chronicle

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