Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Physiology Of Taste

The Physiology Of Taste

Savarin, Brillat

Paperback

Fiction Anthologies

ISBN10: 1544609167
ISBN13: 9781544609164
Publisher: Createspace Independent Publishing Platform
Published: Mar 10 2017
Pages: 160
Weight: 0.49
Height: 0.34 Width: 6.00 Depth: 9.00
Language: English
ince its completion in 1825, this handbook has appeared in so many different guises - from 1889's Gastronomy as a Fine Art to The Philosopher in the Kitchen in 1970 - that much of its wisdom has become idiomatic. Brillat-Savarin was, for example, the first to coin the phrase: You are what you eat - item four in a long list of Aphorisms of the Professor intended as a lasting foundation for the science of gastronomy. In fact, Brillat was no professor, but a judge who often worked on his magnum opus while presiding in court. His life (1755-1826) spanned perhaps the most turbulent period of France's history. It would be hard to place this book, which meanders from ruminations on the inconveniences of obesity to the philosophical history of cooking, in any one genre; it is perhaps best characterised as an intimate account of a man's passionate relationship with food. The discovery of a new dish does more for human happiness than the discovery of a star, Brillat insists and furthermore: The destiny of nations depends on how they nourish themselves.

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