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The Physiology of Taste

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4.07  ·  Rating details ·  1,490 ratings  ·  127 reviews
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. Recipes are included.
Paperback, 384 pages
Published November 1st 1994 by Penguin Classics (first published 1825)
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Lobstergirl

I began the book wary of Fisher's very heavy hand - she is an obtrusive editor, needing to insert herself and her personal recollections often. (Nearly every brief section of the book ends with her footnotes, which are called "The Translator's Glosses.") So when Brillat-Savarin mentions black pudding, she adds in an early gloss: "In Paris spicy boudin used to be served on Christmas Eve...in the larger cafes of Burgundy...the prostitutes would snatch at it, daintily of course but with avidity, as
...more
Sketchbook
Cooking, the French believe, can lead to diplomatic success. The gourmet, it is said, merges the aesthetic w the pragmatic, and is usually a humanist. To the French, the sequence of dishes (w wines) is as important as the notes that follow on a music sheet. Only in recent years have some Americans & Brits felt the same (Puritanism). And only in France would a chef kill himself over a culinary failure : Vatel in 1671 and the #1 at Relais de Porquerolles, in 1967, after losing stars in the Micheli ...more
Mitch
Mar 14, 2012 rated it really liked it  ·  review of another edition
Recommends it for: Food Lovers
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. ...more
Kim
Apr 09, 2013 rated it it was amazing  ·  review of another edition
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
Hesper
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. ...more
clara
Mar 10, 2007 rated it really liked it  ·  review of another edition
Recommends it for: cooks
Shelves: getsyouthinking, food
lots of interesting shit...
Barry King
Dec 31, 2013 rated it really liked it  ·  review of another edition
There really is no way someone in this day and age can review this book. It's a classic, and so ingrained in our culture that it would be silly to do so, almost like critiquing "Hamlet" by Billy S.

In brief, it's the collected writings of the man who came to define gourmandism, and did so while weathering the excesses and disappointments of the French Revolution as an exile. The first seven-eighths are interesting more as a history study, and with the little gems hidden throughout that bring a pe
...more
Beth Cato
Mar 07, 2020 rated it really liked it  ·  review of another edition
It's impossible to read any book about French food culture without encountering the name Brillat-Savarin along with a myriad of quotes. ("A dessert without cheese is like a beautiful woman who has lost an eye" is oft repeated.) He published what could be the first foodie treatise in the early 19th century, praising the joys of fine food in orgasmic terms while also espousing on how food impacts sleep (as understood by his own observations) and overall day-to-day existence.

This book must obvious
...more
Andrew
Here, you might think, is a book about food, but to say that is to miss the point entirely. While it's mostly about food-- and how nice it is to drink a cup of coffee as Brillat-Savarin pontificates about coffee, or to enjoy a plate of pasta with truffles as he extols their virtues-- it's really something much deeper.

Brillat-Savarin, as a man of the Enlightenment, was interested in formulating a theory of gastronomy that also allowed for ramblings and musings about sleep, dreams, death, medicine
...more
Tim
Aug 11, 2015 rated it it was amazing  ·  review of another edition
Belongs on every cooks bookshelf.
Probably on every chefs bookshelf as far as I understand.
BobFish
Mar 10, 2020 rated it it was amazing  ·  review of another edition
Shelves: favorites
Delightful !
Timothy Ball
Nov 03, 2017 rated it it was amazing  ·  review of another edition
Shelves: tim-s-shelf
Let a man rest or sleep or dream:he still remains subject to the laws of nourishment, and does not leave the empire of gastronomy.
J.P. Bary
Aug 13, 2013 rated it it was amazing  ·  review of another edition
Recommends it for: Foodies, Philosophers and historians
Recommended to J.P. by: Victoria deBary
this review covers the 2009 edition published by the Everyman's Library division of Knopf. I ordered a copy of it only because the one I had used previously was somehow mislaid or lent to someone who failed to return it. I can't remember exactly when I last referred to the book (it can't have been that long ago), but rather than wait for the old worn paperback to turn up, I thought it might be nice to see what an updated hardcover could provide. I wasn't disappointed. This edition was published ...more
julie
i've been reading jean-anthelme brillat-savarin's physiology of taste (or transcendental gastronomy). just his name should give you a bit of a taste of what a stuck-up, pretentious prat he is. and tho' i am largely skimming (what else can one do via an eReader? i can't take reading seriously unless i can scribble in the margins), i went back and forth between eye-rolling and being provoked to ponderous deep thoughts to the occasional actual (and thus no kittens killed) laugh out loud. because th ...more
Sam
May 08, 2012 rated it liked it  ·  review of another edition
Shelves: gastronomy, culture, food
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
DeAnna Knippling
A wandering series of essays/meditations on food and related topics.

I thought this was a bit too meandering and disjointed, with essays going off the rails suddenly, wandering into tangents and never coming back, and no real organization. It would have been charming if there had been, say, more anecdotes that sounded even remotely believable, but not only were the anecdotes not fully developed, but people kept swooning and dying of non-fatal causes, like drinking too much vinegar. (Seriously.)

T
...more
Jason
Jul 22, 2008 rated it really liked it  ·  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
Amy M
Aug 15, 2008 rated it really liked it  ·  review of another edition
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
Erica Wissick
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
Leila
Apr 13, 2008 rated it really liked it  ·  review of another edition
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. ...more
Nicole
Jan 09, 2013 rated it really liked it  ·  review of another edition
Recommends it for: foodies
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.
...more
Petter Olsson
Nov 14, 2013 rated it it was amazing  ·  review of another edition
I read this book because of two simple chapters about Obesity and Thinness. It is amazing that this long time ago they already knew that carbohydrates were bad for you. Many time people will refer to "The Letter of Corpulence" as the first low-carb diet but that would be a mistake in my mind as that is exactly what is advocated in this book. The way this book is written gave me many chuckles and to see how ideals of bodies have changed over time. Strongly recommend this book. ...more
Steve
Nov 03, 2009 rated it liked it  ·  review of another edition
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.
...more
Mark Palmieri
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.
...more
Charlotte
Sep 28, 2014 rated it it was amazing  ·  review of another edition
The perfect bus book as it is in small sections. I read a translation with excellent and amusing notes by MFK Fisher, and like me she was sort of in love with the charming man who wrote this. His sojourn in the United States during the French Revolution resulted in a funny and informative treatise on the turkey (worth a re-read). A remarkable character, Monsieur Brillat-Savarin.
Robert Esquivel Jr
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.
Murf Reeves
Oct 28, 2016 rated it really liked it  ·  review of another edition
I registered a book at BookCrossing.com!
http://www.BookCrossing.com/journal/14266141
...more
Umi
Oct 21, 2020 rated it liked it  ·  review of another edition
‘Tell me what you eat, and I’ll tell you what you are’ - Brilliant Savant. So opens every episode of Iron Chef, if you are an eight year old who has been allowed to stay up late to watch it with her parents. A few years later, I would accompany my grandmother on a trip to BevMo! to get a bottle of single malt as a thank you for a surgeon family friend and there the quotation would be again on the wall above the checkout counter. Do the BevMo! people also watch Iron Chef, I wondered, quickly foll ...more
Monty Milne
I was amused and entertained by this, but I can’t take it seriously. The author is so ludicrously full of self importance that at first I thought he must be poking fun at himself. Take this typical sentence:

“When I write of me, I gossip with my reader, he may examine, discuss, doubt, or laugh; but when I saw WE I am a professor, and all must bow to me.”

He isn’t joking – he is so puffed up with conceit that he becomes risible, especially when so many of his solemnly pompous pronouncements about n
...more
Andrew Yen
Jan 05, 2020 rated it it was amazing  ·  review of another edition
This book is best summarized by the translator, whose affection for Brillat-Savarin is evident and abundant, in the Postscript:

"In the Professor's time it was considered the unquestioned right of any man of common sense, which he so eminently was, to choose how best he might spend his hours of creation. When young he studied war and love and politics with an ardor and directness and unclouded simplicity impossible to our own murky days. When he grew older, and withdrew perforce from actual comba
...more
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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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