A handbook of gastronomy

Description:

Jean-Anthelme Brillat-Savarin, Mayor of Bellay, cousin of Madame Recamier, Chevalier de l'Empire, author of A History of Duelling and a number of racy stories (unfortunately lost), whose sister died in her hundredth year having just finished a good meal and shouting loudly for her dessert, is now best known for his "Physiologie du Gout", which was first published in December 1825. The work has a timeless appeal - being wise, witty and anecdotal, containing some of the best recipes for food and some of the most satisfactory observations on life.

subjects: Taste,  Food,  Philosophy,  Gastronomy,  History,  Cookery,  Restaurants,  Cooking,  Gastronomie,  Kookkunst,  Feeding Behavior,  Physiology

Places: Gastronomy,  France