The Physiology of Taste
or Meditations on Transcendental Gastronomy
A culinary classic on the joys of the table-written by the gourmand who so famously stated, Tell me what you eat, and I will tell you what you are-in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new introduction by Bill Buford.First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to cul…
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Produktdetails
Weitere Autoren: Fisher, M. F. K. (Übers.)
- ISBN: 978-0-307-59383-2
- EAN: 9780307593832
- Produktnummer: 15739708
- Verlag: Knopf Doubleday Publishing Group
- Sprache: Englisch
- Erscheinungsjahr: 2009
- Seitenangabe: 504 S.
- Plattform: EPUB
- Masse: 2'310 KB
Über den Autor
Jean Anthelme Brillat-Savarin was born in France in 1755 and died in 1826.Mary Frances Kennedy Fisher, author of The Art of Eating, was born in 1908 and died in 1992.Bill Buford, author of Heat, lives in New York City.
33 weitere Werke von Jean Anthelme Brillat-Savarin:
Physiologie des Geschmacks oder Betrachtungen über höhere Gastronomie
or Meditations on Transcendental Gastronomy
or Meditations on Transcendental Gastronomy
Ebook (PDF Format)
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Schokolade für die Ohren (ungekürzt)
or Meditations on Transcendental Gastronomy
or Meditations on Transcendental Gastronomy
Audio Download
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Physiologie du goût : Dis-moi ce que tu manges, je te dirai ce que tu es
or Meditations on Transcendental Gastronomy
or Meditations on Transcendental Gastronomy
Ebook (EPUB Format)
CHF 10.00
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