The Physiology of Taste and over one million other books are available for Amazon Kindle. Learn more
CDN$ 6.68
  • List Price: CDN$ 6.79
  • You Save: CDN$ 0.11 (2%)
FREE Shipping on orders over CDN$ 25.
Only 1 left in stock (more on the way).
Ships from and sold by
Gift-wrap available.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Physiology of Taste Paperback – Jun 14 2009

See all 21 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
"Please retry"
CDN$ 6.68
CDN$ 6.67 CDN$ 14.04

2014 Books Gift Guide
Yes Please is featured in our 2014 Books Gift Guide. More gift ideas

Frequently Bought Together

The Physiology of Taste + On Food and Cooking
Price For Both: CDN$ 35.52

Customers Who Bought This Item Also Bought

Product Details

  • Paperback: 220 pages
  • Publisher: Merchant Books; Tra edition (June 14 2009)
  • Language: English
  • ISBN-10: 1603862242
  • ISBN-13: 978-1603862240
  • Product Dimensions: 19.1 x 1.2 x 23.5 cm
  • Shipping Weight: 386 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #389,064 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Amazon

You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death (which he defines as the "complete interruption of sensual relations"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star."

Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel --This text refers to an out of print or unavailable edition of this title.

From Booklist

In contrast to a very pricey limited edition published --This text refers to an out of print or unavailable edition of this title.

Inside This Book (Learn More)
Browse and search another edition of this book.
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.7 out of 5 stars
5 star
4 star
3 star
2 star
1 star
See all 6 customer reviews
Share your thoughts with other customers

Most helpful customer reviews

3 of 3 people found the following review helpful By Valjean on March 8 2004
Format: Paperback
Full disclosure: I admit I read this book based on juicy rumors from gastronomy sources that it was considered an "underground classic" and summarily treasured by modern (and well-placed) gourmet cooks. And to complete that thought, I'll spare you, dear review-reader, some suspense: this book disappointed me. I even found the notes (glibly called "translator's glosses") by the esteemed M.F.K. Fisher a bit dry. Maybe the late Ms. Fisher got caught in the same trap; her notes refer almost constantly to the author's fame and wit in *other* contexts but they're uneven in the current text.
Still, I stand behind the three stars. Brillat-Savarin is not a brilliant author, but his insights into at least a few well-chosen subjects shine across the nearly two centuries since these "meditations" were penned. Long before the Atkins craze gripped American nutrition, for example, one can find here (in Meditation #21: "On Obesity"): "... the principal cause of any fatty corpulence is always a diet overloaded with starchy and farinaceous elements ..." One wonders how our 20th century nutritional experts missed this--especially since the good author's book has been out nearly two hundred years and very popular across Europe for much of this time.
Other nuggets of wisdom are equally remarkable. His analysis of taste manages to turn the standard teeth-chew-the-food, stomach-takes-the-food scientific tract into a celebration of good flavors. A long meditation "on food in general" gives any reader new perspectives on coffee, chocolate, and especially truffles. But physiology is never far behind; the aforementioned tasting discussion includes a prophetic note about the contributions of smell.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
1 of 1 people found the following review helpful By A Customer on Jan. 1 1999
Format: Paperback
Funny, informative, charming: this is one of the best books I've ever read.
Brillat-Savarin was a French judge who barely escaped with his life during the Reign of Terror; to be able to write such a light-hearted, witty, fun book after such an ordeal is in itself a miracle. But The Physiology of Taste is more than a romp; it's a trip into the past. From a detailed inventory of the senses (including the 'generative sense' -- there's no mistaking the author's nationality!) to a description of a turkey hunt in New England while in exile, Brillat-Savarin's love of food, good company and beautiful women is a reminder to us that life can be good.
I highly recommend this book.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
Format: Paperback
The standard edition of this work in the US, and a lively one. Jean-Anthelme de Brillat-Savarin (1755-1826) is known for this book and for pithy maxims like "Adam and Eve sold themselves for an apple. What would they have done for a truffled fowl?" (That of course in the days when the truffles that most people heard of were real ones, not chocolate candies that look like them; and also when the real ones were much more plentiful and less expensive.) Memorable are the wonderful anecdotes of the kindly old priest and his "austere" meatless menu ("The Curé's Omelet," with "theoretical notes" afterwards) and of Brillat's scheme at a country inn to enhance a humble dish. This wide-ranging book established its author as an original and knowledgeable voice in French food writing, to be compared with Carême and Grimod de la Reynière.
Brillat-Savarin, among other roles, was the basis of Marcell Rouff's _The Passionate Epicure,_ a fictional book gently combining food and sex (naturally, as a friend of mine remarked, since it's French), which was widely read in English when the translation appeared in 1962. Marcella Hazan and (I believe) Julia Child cited it in their cookbooks. In his preface to the 1962 Rouff, Lawrence Durrell (himself a fashionable author at that time) explained that many in the Brillat-Savarin family "died at the dinner table, fork in hand" and that Brillat's sister Pierrette, two months before her hundredth birthday, spoke at table what are to food fanatics easily the most famous last words ever: "Vite! Apportez-moi le dessert -- je sens que je vais passer!"
Fisher's translation and notes are a lively part of this edition of Brillat-Savarin (happily reprinted recently). Some booksellers offer newer editions by different English translators; I don't know why.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.