Brillat-Savarin – The Physiology of Taste

The Physiology of Taste, by Jean Anthelme Brillat-Savarin, is arguably the most famous food book ever written. First published in 1825, and almost 200 years later, it’s still in print. It’s best known translation is the one by M.F.K. Fisher. I didn’t purchase that one. From comments I’ve read, that edition is famous as much for …

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Standage: An Edible History of Humanity

I’ve always been a bit of a history buff. So, when I started writing about food, I naturally found myself reading books about food history. There seems to be an increasing number of writers looking back at how our eating habits have shaped our communities. Some even going back to the beginning of time. Some …

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Alice, Let’s Eat – Calvin Trillin

“The primary requisite for writing well about food is a good appetite.” A. J. Liebling Calvin Trillin, author of Alice, Let’s Eat, is a writer clearly convinced of the wisdom of Liebling’s dictum.  Alice, Let’s Eat, subtitled Further Adventures of A Happy Eater, recounts Trillin’s love of food, and the lengths, generally humorous, that he would …

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