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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March Non-Fiction Reading Round Up

As I mentioned in yesterday’s post, I decided to divide my March Reading Round Up into a March-fiction and a March non-fiction section. There was a bit of a problem with WordPress and the publication of yesterday’s post. So, if for some reason it didn’t show up in your WordPress reader feed, I’d appreciate it …

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