The Pleasures of the Table

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Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time.

The Pleasures of the Table

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His 1825 book "The Physiology of Taste" defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.

Additional Information

Author Jean-Anthelme Brillat-Savarin
Publisher Penguin Books
Page Count 128pp
Publication Size 4.25 x 7
Publication Notes softcover, UK edition
Publication Date April 2011
ISBN 978-0241950845

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