The Physiology of Taste, Or, Meditations on Transcendental Gastronomy
Perhaps the most famous book on food ever written, The Physiology of Taste is a hilariously well thought out analysis of the joys of the table. Written in 1825 by epicure Jean Anthelme Brillat-Savarin, it contains myriad recipes, reflections, and amusing anecdotes on all things gastronomical, with historical, philosophical, and comedic perspectives.
Translated into English from the original French by legendary food writer M.F.K. Fisher, and illustrated by Wayne Thibeaud.
Hard cover with black and white illustrations throughout.
Condition: Excellent vintage, with a sunbleached side.
Measures ~9.5"x12". 355 pages.