Fisiologia del gusto o meditazioni di gastronomia trascendente

Cooking, the French believe, can lead to diplomatic success. The gourmet, it is said, merges the aesthetic w the pragmatic, and is usually a humanist. To the French, the sequence of dishes (w wines) is as important as the notes that follow on a music sheet. Only in recent years have some Americans & Leggi tutto

A classic treatment of gastronomic pleasure in an elevated, yet fluid style that delights and demonstrates with equal power. The Everyman's edition is well-bound, elegantly typeset and a joy to read. I recommend this book to anyone who believes that eating is more than just a source of sustenance an Leggi tutto

This book changed my relationship to food and pleasure and sensual pleasure. Each chapter was a joyful new world of unheard-of creativity and adventure. I grew up in a home with good food, but standard American dishes were the staple. I love ribs and grilled cheese, but this is another world entirel Leggi tutto

lots of interesting shit...

There really is no way someone in this day and age can review this book. It's a classic, and so ingrained in our culture that it would be silly to do so, almost like critiquing "Hamlet" by Billy S. In brief, it's the collected writings of the man who came to define gourmandism, and did so while weath Leggi tutto

It's impossible to read any book about French food culture without encountering the name Brillat-Savarin along with a myriad of quotes. ("A dessert without cheese is like a beautiful woman who has lost an eye" is oft repeated.) He published what could be the first foodie treatise in the early 19th c Leggi tutto