Skip to main content
Search Button
United States Kobo store Gift Cards Help

Rakuten Kobo

Wishlist

Shopping Cart

You're getting the VIP treatment!

Item(s) unavailable for purchase
Please review your cart. You can remove the unavailable item(s) now or we'll automatically remove it at Checkout.
itemsitem
itemsitem

Recommended For You

Loading...


Showing 1 - 12 of 15 results for “savarin brillat”
Skip side bar filters

  • The Physiology of Taste; Or, Transcendental Gastronomy

    Enriched edition. Exploring Transcendental Gastronomy Through Brillat-Savarin's Culinary Musings

    by Brillat-Savarin, Ivy Callahan ...
    Translated by Fayette Robinson ...
    In "The Physiology of Taste; Or, Transcendental Gastronomy," Jean Anthelme Brillat-Savarin embarks on a profound exploration of gastronomy that transcends mere culinary instruction. Written in 1825, this seminal work intertwines philosophical musings and sensory experiences to elevate the act of eating into an art form and a subject of intellectual inquiry. Brillat-Savarin's literary style is ... Read more

    Was $1.99 USD Now $0.99 USD or Free with Kobo Plus

  • The Physiology of Taste

    Or Meditations on Transcendental Gastronomy with Recipes

    by Jean Anthelme Brillat-Savarin ...
    Translated by M.F.K. Fisher ...
    Series series Vintage Classics
    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 ... Read more

    $8.99 USD

  • The Physiology of Taste; Or, Transcendental Gastronomy (Annotated)

    Enriched Edition. Culinary Philosophy, Sensory Theory, and Food's Role in Human Nature and Culture

    by Brillat-Savarin, Jordan Pierce ...
    Translated by Fayette Robinson ...
    Jean Anthelme Brillat-Savarin's *The Physiology of Taste; Or, Transcendental Gastronomy* is at once a meditation on eating, a cabinet of anecdotes, and an ambitious attempt to give gastronomy intellectual dignity. Arranged through reflections, maxims, dialogues, and memorable episodes, it examines appetite, digestion, culinary pleasure, hospitality, obesity, and the social meanings of the table. ... Read more

    $1.99 USD or Free with Kobo Plus

  • The Physiology of Taste

    Or, Transcendental Gastronomy

    by Jean Anthelme Brillat-Savarin ...
    Series series American Antiquarian Cookbook Collection
    Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin's gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal ... Read more

    $11.59 USD or Free with Kobo Plus

  • The Physiology Of Taste : Translated By Fayette Robinson

    by Savarin Brillat ...
    The author discusses the chemical components of food and their affects on human brain and physiology. A book that every chef and layman must possess. Even careful dieters will be tempted by the appetizing and mouth-watering treats offered. Delicious! ... Read more

    $4.99 USD

  • The Physiology of Taste; Or, Transcendental Gastronomy

    by Brillat-Savarin ...
    The Physiology of Taste; Or, Transcendental Gastronomy is a seminal work of culinary literature written by Jean Anthelme Brillat-Savarin and first published in 1825. This classic book is a rich and witty exploration of the art and science of eating, blending philosophy, anecdote, and practical advice in a style that is both erudite and entertaining. Brillat-Savarin, a French lawyer and politician ... Read more

    $29.99 USD

  • The Physiology of Taste Or, Transcendental Gastronomy

    by Brillat-Savarin ...
    "The Physiology of Taste, or Transcendental Gastronomy" is a seminal work by Jean Anthelme Brillat-Savarin that explores the intricate relationship between food, taste, and the human experience. Brillat-Savarin, a French lawyer and politician, delves into the philosophy of gastronomy, emphasizing the importance of taste as a sensory experience that transcends mere sustenance. His reflections on ... Read more

    $0.95 USD or Free with Kobo Plus

  • The Physiology of Taste

    by Brillat Savarin ...
    The excellent man to whom we are indebted for this book has described himself, with so much charm, nature and truth; the principal events of his life have been recorded in such an agreeable and faithful manner that very few words will suffice to finish the story. ... Read more

    $2.99 USD

  • The Physiology of Taste

    Or Transcendental Gastronomy

    by Brillat Savarin ...
    Translated by Fayette Robinson ...
    Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important, and should be read in the leisurely, artistic ... Read more

    $5.89 USD

  • The Physiology of Taste

    by Jean Anthelme Brillat-Savarin ...
    "The Physiology of Taste" by Jean Anthelme Brillat-Savarin is a must-read for anyone who loves the art of great food. Besides being famous for his lavish food parties and dinners, Brillat-Savarin was a French lawyer and politician during the French Revolution. He narrowly escaped France during the Reign of Terror, and the proceeded to travel around Europe and America before returning to his home ... Read more

    $2.99 USD

  • The Physiology Of Taste

    by Brillat-Savarin ...
    The physiology of taste or transcendental gastronomy presents a reflective exploration of how food, pleasure, and human nature intersect, offering a blend of philosophical thought and culinary observation. The opening introduces a conversation that encourages the sharing of insights on dining, setting the stage for a work that treats gastronomy as both an intellectual pursuit and an everyday art. ... Read more

    $0.99 USD

  • The Physiology of Taste

    by Jean-Anthelme Brillat-Savarin ...
    Translated by Anne Drayton ...
    Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views ... Read more

    $11.39 USD