The Physiology Of Taste

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 gastronomy and the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. The author also gives his views on taste, diet, maintaining a healthy weight, digestion, sleep, dreams, and being a gourmand. Witty, shrewd, and anecdotal, The Physiology of Taste not only contains some remarkable recipes but also an elegant argument for the pleasures of good food and a hearty appetite.