The Physiology of Taste (Penguin Classics) (Paperback)

~ Jean-Anthelme Brillat-Savarin (Author), Anne Drayton (Translator, Introduction) "The senses are the organs through which man communicates with external objects..." (more)
Key Phrases: gastronomical tests, truffled turkey, stout lady, Gastronomical Meditations, Monsieur de Borose, New York (more...)

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 Booklist

In contrast to a very pricey limited edition published --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 384 pages
• Publisher: Penguin Classics (November 1, 1994)
• Language: English
• ISBN-10: 0140446141
• ISBN-13: 978-0140446142
• Product Dimensions: 7.6 x 5 x 1 inches
• Shipping Weight: 9.9 ounces (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #526,679 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

27 of 30 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

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.

9 of 10 people found the following review helpful:

5.0 out of 5 stars Provides a timeless discussion of French food, November 10, 2002

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

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

Physiology Of Taste is an unabridged photomechnical reproduction of a classic 1925 edition and should be on the shelves of any serious and dedicated gourmet cook. Physiology Of Taste provides a timeless discussion of French food and cooking written in 1825 by a master at both culinary insight and writing. Whimsical reflection mixes with serious food insights in a most satisfying manner.

10 of 12 people found the following review helpful:

5.0 out of 5 stars Entertaining and Uplifting, August 2, 2000

By A Customer

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

Brillat-Savarin makes you feel good about feeling good about food! Especially entertaining are the chapters entitled "On Obesity" and "On Thinness." Interesting to note that the chapter "On the Treatment of Obesity" in this 1825 treatise entails a low-carbohydrate diet. Maybe it's true that there really is nothing new under the sun!