The Physiology of Taste: Or Meditations on Transcendental Gastronomy (Jean Anthelme Brillat-Savarin)

The most famous book about food ever written. The Physiology of Taste remains our most charming and insightful celebration of the joys of the table. First published in France in 1825, and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.

Brillat-Savarin — who famously stated "Tell me what you eat and I shall tell you what you are" — shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M.F.K. Fisher, whose commentary is both brilliant and amusing, he has a translator and editor with a sensitivity and wit to match his own.