Author : Jean Anthelme Brillat-Savarin
Publisher : BoD – Books on Demand
Page : 358 pages
File Size : 22,70 MB
Release : 2023-03-06
Category : Fiction
ISBN : 3368343025
Reproduction of the original.
Author : Jean Anthelme Brillat-Savarin
Publisher : Courier Dover Publications
Page : 355 pages
File Size : 30,42 MB
Release : 2019-10-16
Category : Cooking
ISBN : 0486837998
"Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended paean to the joys of food and drink has earned an enduring place in the world's literature. Brillat-Savarin found his true passion in gastronomy, asserting that "the discovery of a new dish does more for the happiness of mankind than the discovery of a new star." In his sparkling anecdotal style, he offers witty meditations on the senses, the science of gastronomy, the erotic virtue of truffles, hunting wild turkeys in America, Parisian restaurants, the history of cooking, corpulence, diets, the best ways of making coffee and chocolate, and a hundred other engaging topics. He also shares some of his best recipes, including tunny omelette, pheasant, and Swiss fondue. No cook, chef, gourmet, or lover of fine food should miss this landmark in the gastronomic literature, a timeless work that has charmed and informed two centuries of epicures.
Author : Jean Anthelme Brillat-Savarin
Publisher : Vintage
Page : 506 pages
File Size : 41,89 MB
Release : 2009-10-06
Category : Cooking
ISBN : 0307593835
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.
Author : Barb Stuckey
Publisher : Simon and Schuster
Page : 418 pages
File Size : 50,30 MB
Release : 2012-03-13
Category : Cooking
ISBN : 1439190739
"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--
Author : Nak-Eon Choi
Publisher : John Wiley & Sons
Page : 247 pages
File Size : 22,49 MB
Release : 2015-02-23
Category : Technology & Engineering
ISBN : 1118865472
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
Author : Jean-Anthelme Brillat-Savarin
Publisher : Penguin UK
Page : 131 pages
File Size : 42,51 MB
Release : 2011-04-07
Category : Cooking
ISBN : 0241950864
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.
Author : Christopher H. Hawkes
Publisher : Cambridge University Press
Page : 445 pages
File Size : 11,22 MB
Release : 2018-01-25
Category : Medical
ISBN : 052113062X
This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.
Author : Hervé This
Publisher : Columbia University Press
Page : 404 pages
File Size : 48,41 MB
Release : 2006
Category : Cooking
ISBN : 9780231133128
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.
Author : Susan Pinkard
Publisher : Cambridge University Press
Page : 319 pages
File Size : 19,1 MB
Release : 2009
Category : History
ISBN : 0521821991
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.
Author : Lindsay Biga
Publisher :
Page : pages
File Size : 29,64 MB
Release : 2019-09-26
Category :
ISBN : 9781955101158
A version of the OpenStax text
