Reviews and Such Books

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 Fisher’s commentary as Brillat-Savarin’s own writing. While now known primarily for his food writing, Brillat-Savarin spent most of his adult life as a politician serving…Continue readingBrillat-Savarin – The Physiology of Taste

Reviews and Such Books Reading Round Ups

May Reading Round Up

March Reading Round Up – April Reading Round Up May marks my third monthly reading round up. Last month the focus seemed to be mainly on various cozy mysteries. This month I’ve got a couple of more cozies, and another one of the Bruno books that I read. Along with them there are three more books where France and French food play a major role. There’s a book about dining alone, and finally the biography of one of the most…Continue readingMay Reading Round Up