The Pleasures of the Table

The Pleasures of the Table

Author: Jean-Anthelme Brillat-Savarin

Publisher: Penguin UK

ISBN: 9780241950869

Category: Cooking

Page: 128

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Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. 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.
Food and Morality
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In this continuing series, the topic of morality embraces a wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras, advertising junk food, and master and servant relationships, as well as historical studies concerning fasting in the Reformation, food in Dickens's
A Handbook of Gastronomy
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Authors: Brillat-Savarin
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Language: en
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Authors: T. W. Körner
Categories: Mathematics
Type: BOOK - Published: 1996-12-05 - Publisher: Cambridge University Press

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The Pleasures of the Table
Language: en
Pages: 128
Authors: Jean-Anthelme Brillat-Savarin
Categories: Cooking
Type: BOOK - Published: 2011-04-07 - Publisher: Penguin UK

Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. 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
Pleasure in the Eighteenth Century
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Pages: 296
Authors: Roy Porter, Marie Mulvey Roberts
Categories: Literature, Modern
Type: BOOK - Published: 1996-10-02 - Publisher: Macmillan International Higher Education

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