The Physiology of Taste: Or, Transcendental Gastronomy

By Jean-Anthelme Brillat-Savarin

 Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry.  The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as: “Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.” “A dessert without cheese is like a beautiful woman with only one eye.” “Tell me what you eat and I will tell you what you are.” “The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.”   This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Oct 16, 2012
• ISBN: 9781449435769

Jean-Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin (1755–1826) held several notable positions including lawyer, teacher and politician. Yet, he’s best known for his passion and promotion of the culinary arts. Born in France, Brillat-Savarin studied highbrow subjects like medicine and law but was captivated by cooking. In an effort to elevate gastronomy, he released his most famous work--Physiology of Taste. Published in 1825, it was the first book of its kind to explore the mental, physical and emotional connection of food.

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Reviews for The Physiology of Taste

[edwinbcn · Rating: 3 out of 5 stars]

The publication of The physiology of taste in the Penguin Classics series is a translation of La physiologie du gout, first published in French in 1825. A few years back, I was interested in writing wine and fine dining reviews professionally and collected and read some books in that field. While other reviews described this book as a must read, I was rather disappointed. I can only say that is this is perhaps due to the early publication date. The book may be remarkable in this form for the genre, but both modern cookbooks as well as novels about gastronomy are much better.

[ladycato · Rating: 4 out of 5 stars]

It's impossible to read any book about French food culture without encountering the name Brillat-Savarin along with a myriad of quotes. ("A dessert without cheese is like a beautiful woman who has lost an eye" is oft repeated.) He published what could be the first foodie treatise in the early 19th century, praising the joys of fine food in orgasmic terms while also espousing on how food impacts sleep (as understood by his own observations) and overall day-to-day existence. This book must obviously be looked at within the context of the time period. He's a man born in the 1700s, a survivor of the Revolution, and inspired--and limited--by the science of his time. Some of his observations made me roll my eyes, like his rants on obesity: "Obesity produced a distaste for dancing, walking, riding, and an inaptitude for those amusements which require skill or agility." However, after he describes his own recommended diet to reduce fatness, he goes to tell of how he lost an early love to a terrible eating disorder after she took drastic measures as a result of being bullied over her weight. His grief, and his counsel for moderation, rang as quite profound.Most of the book is about the joy of food, though--and French food at that, still very much worthy of praise. He talks of regional cuisines, and of course things like cheese, truffles, salads, and how the senses are involved with the experience of the gourmandise. It's a shame that he died right as the book was published, as he could have done even more to boost French food in that era. As it is, his influence is still felt today. The man has a cheese named after him. In my judgment, that's one of the best forms of immortality available.

[mrslee_1 · Rating: 5 out of 5 stars]

Finished reading [The Physiology of Taste] by Jean Anthelme Brillat-Savarin. What a delightful book! I feel like I've been enjoying the company of the character Maurice Chevalier played in the movie [Gigi]. Had to be careful at work translating one of the Latin bits. Brillat-Savarin loved to play with words and there were several "nudge-nudge, wink-wink moments, such as this passage: "A host of the Chaussée-d'Antin had an Arlesian sausage of heroic proportions presented at his table. "Please accept a slice of it," he urged the lady next to him. "Here is a piece of equipment which, I hope, implies a well-furnished establishment." "It is truly enormous," the lady said, peering at it with lewd mischief, "What a pity that it does not resemble anything!"His wit and charm are on every page; most likely due to the fact that it was translated by [[M.F.K. Fisher]]. Her "Translator's Glosses" are every bit as charming and fun as the text. Written (or rather published) in 1825, he says very little about the Revolution which he lived through. He does have a few anecdotes from his time spent in America during his exile, and one remembrance in the "Varieties" section of his flight from France. For the most part though, this is a collection of his thoughts on food and health and good living. I was pretty amazed how the diet for health that The Professor promoted was very like our Paleo diet, and there are several recipes for what amounts to bone broth. Everything old is new again.

[jontseng · Rating: 2 out of 5 stars]

Notable for his passage of the Gastronomic Tests. And for being completely wrong on Osmazone.

[mcglothlen · Rating: 5 out of 5 stars]

MFK Fisher's translation of this classic work. I've never read the original French but I love this book.