Brillat-Savarin's classic work exhorts us to eat, drink, and most of all be merry.
The Physiology of Taste:
or Meditations on Transcendental Gastronomy (Everyman's Library (Cloth))
by Jean Anthelme Brillat-Savarin
translation by M.F.K. Fisher
$25.00 List Price
We live in an era of food separatism. Among our factions are the locavores, the vegans, the raw foodists, and the sustainable agriculturists. We have grass-fed beef, grass-finished beef, organic produce, minimally treated produce, and people who swear by or disparage some or all of the four. We have theory after theory—scientific, political, personal—about what to eat and why. We have Top Chef and Iron Chef, and never the twain shall meet.
What we don't have is a modern-day Jean Anthelme Brillat-Savarin, who, in addition to being a lawyer, a politician, a professional violinist, and, by his own charmingly immodest estimation, "a doctor, chemist, physiologist, and even something of a scholar," was perhaps the most passionate food generalist ever to roam the earth. Born in eastern France in 1755, his only claim to
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