The Physiology of Taste

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the gastronomic masterpiece against which all subsequent works must be measured. Witty and elegant, it is a classic in the grandest sense. Jean Anthelme Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained.