The Physiology of Taste: or Meditations on Transcendental Gastronomy (Vintage Classics) Kindle Edition

I enjoyed reading this book! For as old as the book is and even the translation it was really nice to read. I really love food and like to try all sorts of things in the kitchen. I also enjoy reading the history of cooking and foods. I searched for this particular translation as I have read it is the best at carrying the author's sense of humor across in the translation and I felt this to be true. One has to get past the history piece in the beginning which is not so entertaining and a bit slow to read but I found that valuable to read as my memory of history in that time period isn't so great.

as advertised

I enjoyed reading The Physiology of Taste. I believe that Brillat-Savarin gave me something that will make me a more intelligent person. His stories were not offensive to me, and they were entertaining. He disappointed me once by explaining that he manipulated someone to have food while he was hungry. The stories of Brillat-Savarin do not mention the gossip, fashions or lifestyles of worldly people. At first sight, I believe that his book documents the interests of a busy person that desired to have great experiences while nourishing and restoring his body.... Physiology is the study of how the organs of the body function. Papillae on the tongue assist people to taste food. Some animals may have fewer papillae on their tongues than people. This may be related to intelligence.... Brillat-Savarin introduced me to the practice of idolatry by explain how some people worship Gasterea. She is their source of inspiration for living. They visit a sculpture of her every morning to put a crown of flowers on her head. The people live to have feasts to celebrate her presence in their lives. I would argue that she is a physical embodiment of their lusts, and a convenient diversion for manipulating people.... 3) (definition of gastronomy) using observations from natural laws to make the intellectual and physical experience of nourishing the body more exciting....There is a gastronomically significant conversation that people should have when examining a recipe for boudin balls. Brillat–Savarin uses the term osmazome to describe the chemicals that someone removes from meat when boiling meat. Boiled meat appears to have no flavor. The broth contains the flavor that was in the meat. I am shocked that I do not know an English word for this substance....Using literature and his imagination, Brillat–Savarin gives a history of gastronomy. He introduces people to our ancestors that once ate raw flesh. He describes how people discovered fire. Using the Iliad and the Bible, Brillat–Savarin demonstrates that people in ancient Greece roasted meat, and that the people in the Bible had metal tools, brass bowls, and clay pots. Later in Greece, people laid on couches at banquets while eating and drinking wine. Romans originally had poor manners. Romans obtained their manners from Greece. He describes that the excitement at banquets was limited by not having alcohol. Romans did not have sugar but Brillat–Savarin explains that they enriched wine, which he believes suggests that the Romans were searching for the recipe for making alcohol.

If you love food and good wit, this should be mandatory reading.

This is the best edition of Brillat Savarin I have found. The commentary by MK Fisher and Bill Buford is a great addition to the text itself.

Not only Brillat-Savarin's stories amuse, but so do the commentaries (in footnotes) on every page by translator M. J. K. Fisher, a first=class author of cuisine stories in her own right.

Awesome book

I've been a chef for fifteen years and have often heard references to this book. Now, I'm beginning to understand what food and dining is all about. Its full of history and insights.

Excellent

I love this book, is a most if you are in the food industry or just love food. This is a reference book, so don't buy it if what you are looking for are cooking books.

Corking tome! Get it.

Clever, interesting, I enjoyed reading this book. Kara