The Physiology of Taste

“It takes someone like Brillat-Savarin to remind us that cooking need not be the fraught, perfectionist, slightly paranoid struggle that it has latterly become. His love of food is bound up with a taste for human error and indulgence, and that is why The Physiology of Taste is still the most civilized cookbook ever written.” —The New Yorker“The Physiology of Taste is about the pleasures of the table—how to eat, when to eat, why to eat—but it is also about much, much more. Along the way, Brillat-Savarin philosophizes, gossips, and recalls past flirtations… . High spirited and irreverent, Fisher matches his philosophical meanderings. Her extensive translator’s notes, which take up almost a quarter of the book, are funny and scholarly by turns.” —San Francisco Chronicle

Jean Anthelme Brillat-Savarin (1755-1826) was a lawyer and the mayor of Belley, France, before he fled the Revolution in 1793. After a brief exile in the United States, he returned to Paris and was appointed a judge in the court of appeals. He spent the last twenty-five years of his life living peacefully in Paris and writing The Physiology of Taste.

Mary Frances Kennedy Fisher (1908-1992), author of Consider the Oyster, How to Cook a Wolf, and more than twenty other books about the art of eating well, is widely acknowledged as a pioneer of food writing as a literary genre.

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