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First published in France in 1825, this remarkable book reflects a new era in French cuisine: the advent of the restaurant and the freedom of the bourgeois to eat out, selecting each dish with precision and anticipation. Here too are Brillat-Savarin's views on taste, diet, maintaining a healthy and attractive weight, digestion, sleep, and dreams on being a gourmand. Witty, shrewd, and anecdotal, containing some of the best recipes for food and some of the most satisfactory observations on life, Brillat-Savarin's book amply proves his own maxim: "The pleasures of the table belong to all times and all ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss."
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. This edition includes recipes.
Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer and politician, whose book, The Physiology of Taste, published in 1825, is still inspiring chefs and food enthusiasts alike, particularly through his essay 'On Gourmandism'. It contains some of the most famous dinner table witticisms and aphorisms in history, including 'Tell me what you eat, and I will tell you what you are.'