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