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Jean Anthelme Brillat-Savarin has written 5 work(s)
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Cover for 9780241950845 Cover for 9781582431031 Cover for 9781406872637 Cover for 9780140446142 Cover for 9781466268524 Cover for 9783663010715
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Product Description: Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide...read more

Paperback:

9780241950845 | Gardners Books, April 7, 2011, cover price $10.80 | About this edition: Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time.

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the most famous book ever written about food. It remains among the most comprehensive, stimulating, and just plain enjoyable works ever published on the subject of the senses and their pleasures. In a work spiced with style and wisdom, Brillat-Savarin declares that "Animals feed themselves; men eat; but only wise men know the art of eating." M.F.K. Fisher's translation of Brillat-Savarin's masterpiece, originally published in 1825, is a true marriage of minds and sensibilities, a classic against which all subsequent gastronomical writing must be measured. Published in 1825 after some three decades of consuming research, The Physiology of Taste is the most famous book ever written about food. Witty and elegant, it is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his work-here in its greatest translation-sits on the shelf of masterpieces of world literature. Its treasures include: observations on feasting and fasting and on the advantages of gourmandism, including its influence on marital happiness discourses on obesity and its cure and on the calamity of thinness, particularly in women, with prescriptions for fattening them up Brillat-Savarin's twenty famous aphorisms, including, "Tell me what you eat, and I shall tell you what you are." A work spiced with style and wisdom, The Physiology of Taste remains among the most comprehensive, stimulating, and enjoyable works ever published on the subject of the senses and their pleasures. Epicureans by vocation and avocation will want this beautiful hardcover edition for their reference shelves. This elegant and witty book is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his work-here in its greatest translation-sits on the shelf of masterpieces of world literature. As translator, M.F.K. Fisher proved to be Brillat-Savarin's twentieth-century spiritual companion. Her lively footnotes and commentaries constitute nearly a quarter of the text, a seductive dialogue of romance between two great lovers of life and style. Its treasures include: observations on feasting and fasting and on the advantages of gourmandism, including its influence on marital happiness analysis and definition of the senses, with a gastronomical test to measure the degree of one's gift for taste discourses on obesity and its cure and on the calamity of thinness, particularly in women, with prescriptions for fattening them up talk of truffles and their possible erotic effect, of coffee and its stimulative powers, of chocolate, and omelets, and eels Brillat-Savarin's twenty famous aphorisms, including, "Tell me what you eat, and I shall tell you what you are." a philosophic survey of the history of cooking anecdotes of unforgettable meals and the stratagems by which they were obtained, elaborate practical jokes, and culinary challenges met and surmounted.

Hardcover:

9780307269720, titled "The Physiology of Taste: Or, Meditations on Transcendental Gastronomy" | Everymans Library, October 6, 2009, cover price $25.00 | also contains The Physiology of Taste: Or Meditations on Transcendental Gastronomy, The Physiology of Taste: Or Meditations on Transcendental Gastronomy

Paperback:

9781582431031, titled "The Physiology of Taste: Or, Meditations on Transcendental Gastronomy" | Counterpoint, September 1, 2000, cover price $27.95 | About this edition: Published in 1825 after some three decades of consuming research, The Physiology of Taste is the most famous book ever written about food.

Miscellaneous:

9780307593832 | Everymans Library, October 6, 2009, cover price $25.00

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Product Description: OUVRAGE THÉORIQUE, HISTORIQUE ET À L'ORDRE DU JOUR.

Paperback:

9781406872637 | Echo Library, May 31, 2008, cover price $19.90 | About this edition: OUVRAGE THÉORIQUE, HISTORIQUE ET À L'ORDRE DU JOUR.

cover image for 9781466268524
Product Description: This anthology is a thorough introduction to classic literature for those who have not yet experienced these literary masterworks. For those who have known and loved these works in the past, this is an invitation to reunite with old friends in a fresh new format...read more

Paperback:

9781466268524 | Createspace Independent Pub, September 13, 2011, cover price $12.49 | About this edition: This anthology is a thorough introduction to classic literature for those who have not yet experienced these literary masterworks.
9780140446142 | Reprint edition (Penguin Classics, December 1, 1994), cover price $16.00 | About this edition: First published in 1825, this book is a brilliant treatise on the pleasures of eating and the rich arts of food, wine, and philosophy, written by a famed French gastronome.

cover image for 9783663010715
Product Description: Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind. Der Verlag stellt mit diesem Archiv Quellen für die historische wie auch die disziplingeschichtliche Forschung zur Verfügung, die jeweils im historischen Kontext betrachtet werden müssen...read more

Paperback:

9783663010715, titled "Physiologie Des Geschmacks Oder Betrachtungen Über Höhere Gastronomie: Den Pariser Feinschmeckern Gewidmet Von Einem Professor Mitglied Vieler Gelehrter Gesellschaften" | Reprint edition (Vieweg + Teubner Verlag, January 1, 1913), cover price $59.99 | About this edition: Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.

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