"synopsis" may belong to another edition of this title.
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
"About this title" may belong to another edition of this title.
Shipping:
US$ 2.64
Within U.S.A.
Book Description Condition: New. Seller Inventory # 6524874-n
Book Description Hardcover. Condition: new. Seller Inventory # 9780307269720
Book Description Hardcover. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think0307269728
Book Description Hardcover. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_0307269728
Book Description Hardcover. Condition: new. Hardcover. A culinary classic on the joys of the tablewritten by the gourmand who so famously stated, Tell me what you eat, and I will tell you what you arein a handsome new edition of M. F. K. Fishers distinguished translation and with a new introduction by Bill Buford.First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility. First published in France in 1825 and continuously in print ever since, "The Physiology of Taste" is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780307269720
Book Description Hardcover. Condition: new. New. Seller Inventory # Wizard0307269728
Book Description Condition: New. pp. 504. Seller Inventory # 26703728
Book Description Condition: New. Book is in NEW condition. Seller Inventory # 0307269728-2-1
Book Description Condition: New. Seller Inventory # 6524874-n
Book Description Condition: new. Seller Inventory # Hafa_fresh_0307269728