The Physiology of Taste; Or, Transcendental Gastronomy

Author: Jean Anthelme Brillat-Savarin
Publisher: BoD – Books on Demand
ISBN: 3387043023
Category : Fiction
Languages : en
Pages : 358

Book Description
Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.

The Physiology of Taste

Author: Brillat-Savarin
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 432

Book Description

Taste What You're Missing

Author: Barb Stuckey
Publisher: Simon and Schuster
ISBN: 1439190739
Category : Cooking
Languages : en
Pages : 418

Book Description
"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--

The Pleasures of the Table

Author: Jean-Anthelme Brillat-Savarin
Publisher: Penguin UK
ISBN: 0241950864
Category : Cooking
Languages : en
Pages : 131

Book Description
Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.

The Physiology of Taste

Author: Jean Anthelme Brillat-Savarin
Publisher: Vintage
ISBN: 0307593835
Category : Cooking
Languages : en
Pages : 506

Book Description
A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s 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.

Smell and Taste Disorders

Author: Christopher H. Hawkes
Publisher: Cambridge University Press
ISBN: 052113062X
Category : Medical
Languages : en
Pages : 445

Book Description
This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.

Molecular Gastronomy

Author: Hervé This
Publisher: Columbia University Press
ISBN: 9780231133128
Category : Cooking
Languages : en
Pages : 404

Book Description
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.

Parsi Kitchen

Author: Anahita Dhondy
Publisher: HarperCollins
ISBN: 9353578418
Category : Cooking
Languages : en
Pages : 196

Book Description
Forbes Asia's '30 under 30' and former chef-partner at SodaBottleOpenerWala, Anahita Dhondy has spent the last decade taking her culinary heritage to ambitious new heights. The Parsi Kitchen is a warm and whimsical memoir about how she embraced the cuisine that she grew up with. From her grandmother's Ravo to a Bombay duck inspired by her travels through Gujarat, the quirky tales behind her beloved dishes make for a delicious read. A treasure trove of recipes and memories, The Parsi Kitchen is a book to be savoured.

A Revolution in Taste

Author: Susan Pinkard
Publisher: Cambridge University Press
ISBN: 0521821991
Category : History
Languages : en
Pages : 319

Book Description
This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.

Anatomy & Physiology

Author: Lindsay Biga
Publisher:
ISBN: 9781955101158
Category :
Languages : en
Pages :

Book Description
A version of the OpenStax text