Alliance Française Library
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Titre :
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the Physiology of taste : Or meditations on transcendental gastronomy
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Auteurs :
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Jean Anthelme Brillat-Savarin ;
M..F.K. Fisher, Traducteur
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Type de document :
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texte imprimé
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Editeur :
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Alfred A. Knopf, 2009
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ISBN/ISSN/EAN :
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978-0-307-26972-0
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Format :
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443 p.
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Langues:
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Anglais
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Catégories :
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18e siècle / 18th century
France
Gastronomie / Gastronomy
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Résumé :
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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."
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Genre :
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Documentaire / Non Fiction
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Nature (forme/thème) :
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Histoire
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Exemplaires (1)
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| 015052 | 641 BRI | Livre | Books, audiobooks, movies, music, magazines | Collection in English | Disponible |
