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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 who you are”—in a handsome new edition with M. F. K. Fisher’s translation.
First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection o...more
First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection o...more
Hardcover, 504 pages
Published
October 6th 2009
by Everyman's Library
(first published January 1st 1825)
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According to Amazon this is “the most famous book about food ever written.” I did not know that but it was recommended to be by someone who does know food, and even I (a complete non-cook) have heard of M.F.K. Fisher, who translated this edition. First published in France in 1825 and continuously in print ever since, this book is still remarkably interesting and relevant today; I especially enjoyed his chapters on diet and weight. For example, he writes: “Intemperance has for a very long time ca...more
I'm either too hungry or not hungry enough to write a proper review. For now, two things are certain: 1) this is THE gourmand's bible; and 2), it is impossible not to fall a little in love with both the author and his translator.
This book changed my relationship to food and pleasure and sensual pleasure. Each chapter was a joyful new world of unheard-of creativity and adventure. I grew up in a home with good food, but standard American dishes were the staple. I love ribs and grilled cheese, but this is another world entirely.
I will never forget the night when I read the chapter on chocolate ... it was wonderful. Brillat-Savarin can, with just his words, evoke the pleasure of tasting a nicely roast bird, or the complex...more
I will never forget the night when I read the chapter on chocolate ... it was wonderful. Brillat-Savarin can, with just his words, evoke the pleasure of tasting a nicely roast bird, or the complex...more
Mar 10, 2007
clara
rated it
4 of 5 stars
·
review of another edition
Recommends it for:
cooks
Shelves:
food,
getsyouthinking
lots of interesting shit...
So far it's brilliant. Not only Brillat-Savarin's antic prose style, but also the occasional interventions from the translator. The relationship between the two recalls the relationship between the narrator and the protagonist in Don Quijote Part II. Sample quote:
"Among small birds, beyond all doubt the best is "beccafico".
it becomes at least as fat as the red-throat or the ortolan, and nature has besides given it a slight bitterness, and a peculiar and exquisite perfume, which enables it to fil...more
"Among small birds, beyond all doubt the best is "beccafico".
it becomes at least as fat as the red-throat or the ortolan, and nature has besides given it a slight bitterness, and a peculiar and exquisite perfume, which enables it to fil...more
An enjoyable book full of timeless ideas and bonmots to which one can relate even in the 21st century, e.g. the chapter about the end of the world. Not being a believer in "Armageddon according to Mayans" I found great joy in his witty remarks on this phenomenon, especially because three days before the 21.12.2012 I had just about enough of it.
All the talk about food made me constantly hungry but since I have started this book I somewhat enjoy and appreciate more what I eat.
All the talk about food made me constantly hungry but since I have started this book I somewhat enjoy and appreciate more what I eat.
A classic treatment of gastronomic pleasure in an elevated, yet fluid style that delights and demonstrates with equal power. The Everyman's edition is well-bound, elegantly typeset and a joy to read. I recommend this book to anyone who believes that eating is more than just a source of sustenance and enjoys plumbing the depths of philosophy to redeem even what might otherwise seem mundane and plumbless.
This was a delightful window into the 19th century and the world of "gourmandaise". I loved Brillat Savarin's boundless curiosity and his true appreciated of food for what it should be. And last but not least, loved his anecdotes throughout the book. I recommend it for those either studying food or who have just a love of food overall.
The Ur text for today's food culture. Brillat-Savarin was centuries ahead of his time. His understanding of food's effects on the body are being proven more and more solidly by today's science. Canonical.
Funny, light, clever, interesting, and generally all-around charming (plus a few artery-clogging recipes)—better than I was expecting! And I didn't even read the M.F.K. Fisher translation (which now I definitely have to track down).
Possibly the best book concerning food, culture, and how asparagus will be involved in the end of civilization ever written. "Dessert without cheese is like a pretty woman with only one eye."
the chapter on gluttony makes me think of dumas' {book: grand dictionnaire de cuisine} and how there are seven dozen eggs in every recipe...even the one describing how to prepare eagle.
This book was given to me by one of my best good friends & it is just a to die for read. It seems as if he speaks from deep inside the mind of a chef.
Fascinating view of thoughts on food, eating, quality from almost 200 years ago. Not sure what to make of some of it (hard to differentiate satire from description), but overall an instructive read. Plus sa change!
It's amusing to read about the changes and similarities of the culture of eating and drinking, especially interesting are the notes about women and obesity.
Get this version just for the "Translator's Glosses," comments by Fisher at the end of each chapter.
Odd. An interesting period piece. I kind of skimmed it so I would like to read it again.
May 30, 2010
Jason
rated it
4 of 5 stars
·
review of another edition
Recommended to Jason by:
MFK Fisher
So far, this book has been witty in that way that words themselves used to have wit. translated by MFK Fisher, it also avoids any overly ornate grammar that usually plagues European stuff prior to (and including) the 20th century.
In short, this book is an early look at western cookery and ingredients that were relatively new to the scene - coffee, chocolate, sugar, New World birds, etc. It's very timely in its publishing as to run parallel to the founding of the USA. Feels simulataneously like a...more
In short, this book is an early look at western cookery and ingredients that were relatively new to the scene - coffee, chocolate, sugar, New World birds, etc. It's very timely in its publishing as to run parallel to the founding of the USA. Feels simulataneously like a...more
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Tell me what you eat, and I will tell you who you are - Brillat-Savarin
Surprisingly interesting read for a book pushing 200 years old.
Full of balanced expositions of common sense (e.g. On Obesity), anecdotes and food.
So many quotable lines.
Full of balanced expositions of common sense (e.g. On Obesity), anecdotes and food.
So many quotable lines.
This is an incredibly engaging and humorous book that introduced the concept of the gourmand to the world. There were many times that I laughed out loud at some of Brillat-Savarin's characterizations, but there are also some cautionary tales (like the young girl on the vinegar diet)that are disturbing and educational. This book is fascinating in that it gives quite a bit of insight into socializing and eating in 18th century France. I highly recommend if you are a gourmand yourself, and even if...more
The first great book on food. A pleasure to read!
a must-read in the culinary world
There should be a tried-to-read option. Promptly placed a permanent book mark after succession of yawns and finishing the section on "Hunting Luncheons".
Trudging through the chapters was similar to a tortuous dinner date. What sparked off as a promising evening with a piquant companion and much lauded fare-for-thought, turns out to be bland and inducing mild indigestion.
Brillat-Savarin would have probably made a better dinner companion than author. Maundering while masticating obstructs the ph...more
Trudging through the chapters was similar to a tortuous dinner date. What sparked off as a promising evening with a piquant companion and much lauded fare-for-thought, turns out to be bland and inducing mild indigestion.
Brillat-Savarin would have probably made a better dinner companion than author. Maundering while masticating obstructs the ph...more
Food and Feasting.
O
This is a very entertaining book. Important things I've learnt so far: Be a punctual cook. Never let your guests become hungry. Also, be a punctual guest! Use the best ingredients you can always, and especially when you have guests over. Also, love Brillat-Savarin's quote: Tell me what you eat and I'll tell you what you are. Beware that this book contains many unsubstantiated assumptions about people. Otherwise, his perfectionism when it comes to food is very inspiring.
Feb 18, 2013
Mark Palmieri
rated it
4 of 5 stars
·
review of another edition
Shelves:
cooking,
get-that-knowledge
A bit long-winded at times, but overall, a fantastic book. I really enjoyed all the actual life stories Savarin told. He's quite a writer and has plenty of interesting phrases. Or maybe that's more to do with MK Fisher, the famous translator.
Savarin inspired me as I'm sure he's inspired 1,000's of cooks over the last 100+ years.
What a player.
Savarin inspired me as I'm sure he's inspired 1,000's of cooks over the last 100+ years.
What a player.
Just started, got through the 25 or so pp of prelim material - plan on hitting a chapter or so a night. they're short enough, and already I see how charming and entertaining this book (and Fisher's notes) is.
Worth reading just for the MFK Fisher notes. Some long, boring stretches - but some great pieces on dinners as well.
Worth reading just for the MFK Fisher notes. Some long, boring stretches - but some great pieces on dinners as well.
For foodies and those interested in early-19th century history - French and American. Brillat-Savarin was a gourmand and an empirical thinker. The essays vary from his take on what constitutes proper nutrition to a delightful telling of the breakfast - and lunch and dinner - he prepares for his elderly cousins.
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Jean Anthelme Brillat-Savarin, a French lawyer and politician, and gained fame as an epicure and gastronome. He was born in the town of Belley, Ain, where the Rhone River then separated France from Savoy, to a family of lawyers. He studied law, chemistry and medicine in Dijon in his early years and thereafter practiced law in his hometown. In 1789, at the opening of the French Revolution, he was s...more
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“To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.”
—
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“Coffee is a more powerful fluid than people generally think. A man in good health may drink two bottles of wine a day for a long time, and sustain his strength. If he drank that quantity of coffee he would become imbecile and die of consumption.”
—
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