The Physiology of Taste (Penguin Classics) [Paperback]

Jean-Anthelme Brillat-Savarin (Author), Anne Drayton (Translator, Introduction)

Book Description

Series: Penguin Classics | Publication Date: November 1, 1994

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

Editorial Reviews

Amazon.com Review

You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death (which he defines as the "complete interruption of sensual relations"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star."

Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel --This text refers to an out of print or unavailable edition of this title.

From The New Yorker

"Still the most civilized cookbook ever written." --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Paperback: 384 pages
• Publisher: Penguin Classics (November 1, 1994)
• Language: English
• ISBN-10: 0140446141
• ISBN-13: 978-0140446142
• Product Dimensions: 7.8 x 5.1 x 0.9 inches
• Shipping Weight: 9.9 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #1,281,477 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

51 of 53 people found the following review helpful:

5.0 out of 5 stars MFK's is the better translation, June 27, 2001

By 

jumpy1 (New York, NY) - See all my reviews

This review is from: The Physiology of Taste: Or Meditations on Transcendental Gastronomy (Paperback)

I noticed that the exact same 2 reviews are listed for both MFK Fisher's translation and the Penguin Classics edition. Let me say that I own both, and MFK Fisher's is by FAR the better one. It expresses Savarin's personality so well in English. Even though I am not a fan of her writing in general she is a first-rate translator of French! She captures the humor and poetry and makes it much more the book so many have read and loved. I've tried but I just don't enjoy the colder, more academic Penguin version. I am grateful to MFK Fisher for bringing this document to new life.

32 of 36 people found the following review helpful:

5.0 out of 5 stars A brilliant book, a classic, buy it, January 1, 1999

By A Customer

This review is from: The Physiology of Taste (Penguin Classics) (Paperback)

Funny, informative, charming: this is one of the best books I've ever read.

Brillat-Savarin was a French judge who barely escaped with his life during the Reign of Terror; to be able to write such a light-hearted, witty, fun book after such an ordeal is in itself a miracle. But The Physiology of Taste is more than a romp; it's a trip into the past. From a detailed inventory of the senses (including the 'generative sense' -- there's no mistaking the author's nationality!) to a description of a turkey hunt in New England while in exile, Brillat-Savarin's love of food, good company and beautiful women is a reminder to us that life can be good.

I highly recommend this book.

29 of 35 people found the following review helpful:

3.0 out of 5 stars Exquisite morsels - but a bland meal, March 8, 2004

By 

Valjean (Orcas Island, WA, USA) - See all my reviews
(VINE VOICE)   

Amazon Verified Purchase

This review is from: The Physiology of Taste: Or Meditations on Transcendental Gastronomy (Paperback)

Full disclosure: I admit I read this book based on juicy rumors from gastronomy sources that it was considered an "underground classic" and summarily treasured by modern (and well-placed) gourmet cooks. And to complete that thought, I'll spare you, dear review-reader, some suspense: this book disappointed me. I even found the notes (glibly called "translator's glosses") by the esteemed M.F.K. Fisher a bit dry. Maybe the late Ms. Fisher got caught in the same trap; her notes refer almost constantly to the author's fame and wit in *other* contexts but they're uneven in the current text.

Still, I stand behind the three stars. Brillat-Savarin is not a brilliant author, but his insights into at least a few well-chosen subjects shine across the nearly two centuries since these "meditations" were penned. Long before the Atkins craze gripped American nutrition, for example, one can find here (in Meditation #21: "On Obesity"): "... the principal cause of any fatty corpulence is always a diet overloaded with starchy and farinaceous elements ..." One wonders how our 20th century nutritional experts missed this--especially since the good author's book has been out nearly two hundred years and very popular across Europe for much of this time.

Other nuggets of wisdom are equally remarkable. His analysis of taste manages to turn the standard teeth-chew-the-food, stomach-takes-the-food scientific tract into a celebration of good flavors. A long meditation "on food in general" gives any reader new perspectives on coffee, chocolate, and especially truffles. But physiology is never far behind; the aforementioned tasting discussion includes a prophetic note about the contributions of smell. Fisher's contributions to--and obvious loving translation of--these bits bring the gastronomical poetry up to date.

Unfortunately, I've given you all the highlights. The remainder of this book is stuffed with essays either having little to do with gastronomy ("On Exhaustion?" Death? Hunting Luncheons?) or rambling on with little factual basis. Brillat-Savarin wrote this as a journal and it shows far too often; it's disorganized, didactic to the point of annoyance, and only occasionally stays true to the scientific promise of its title. And poor Ms. Fisher usually ends up as a bystander.

With these critiques in mind, I'd recommend 'The Physiology of Taste" as selective reading. A few of the essays are timeless and beautifully written. Most are turgid and make little sense to a 21st century food lover. Given Ms. Fisher's pedigree I'd hesitate to blame the translation; the author gets full credit and blame.