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M.F.K. Fisher's Translation of the Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Harvest/Hbj Book) - Brillat-Savarin, M. F. K. Fisher
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Brillat-Savarin, M. F. K. Fisher:

M.F.K. Fisher's Translation of the Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Harvest/Hbj Book) - Paperback

ISBN: 0156717700

[SR: 7066997], Paperback, [EAN: 9780156717700], Harcourt, Harcourt, Book, [PU: Harcourt], 1978-10-01, Harcourt, You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M. F. K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion and even death (which he defines as the "complete interruption of sensual relations"). But as he proclaims in the initial Aphorisms: "The discovery of a new dish does more for human happiness than the discovery of a star," and Brillat-Savarin's genius is in the examination and discussion of food, cooking and eating. Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is, above all, helpful to people who must do a great deal of mental work ..." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th- century Paris) and the level of gourmandise among the various professions (bankers, doctors, writers and men of faith are all predestined to love food). Just as engrossing as the text itself are M. F. K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. They are soulmates separated by centuries and Fisher's fondness for the Professor comes through on every page. As she notes at the end: "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel, Amazon.com, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books

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M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental Gastronomy - Jean Anthelme Brillat-Savarin
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Jean Anthelme Brillat-Savarin:

M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental Gastronomy - used book

ISBN: 0156717700

ID: 2819171

You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death (which he defines as the "complete interruption of sensual relations"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star." Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up al cooking,cooking,education and reference,essays,essays and correspondence,european,french,historical study and educational resources,history,literature and fiction French, Harcourt Brace Jovanovich

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M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental Gastronomy - Jean Anthelme Brillat-Savarin, M. F. K. Fisher (Translator)
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Jean Anthelme Brillat-Savarin, M. F. K. Fisher (Translator):
M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental Gastronomy - Paperback

1978

ISBN: 9780156717700

ID: 581611303

Harcourt Brace Jovanovich, 1978-10-01. Paperback. Used:Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. 24*7 Customer Service., Harcourt Brace Jovanovich, 1978-10-01

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M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental Gastronomy - Jean Anthelme Brillat-Savarin
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Jean Anthelme Brillat-Savarin:
M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental Gastronomy - Paperback

ISBN: 9780156717700

ID: 928911200

Harcourt Brace Jovanovich. Paperback. POOR. Acceptable copy with heavy wear to cover and pages. Pages have writing and or highlighting. Might be an ex-library copy and not include CD or accessories., Harcourt Brace Jovanovich

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M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental Gastronomy - Jean Anthelme Brillat-Savarin; Translator-M. F. K. Fisher
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Jean Anthelme Brillat-Savarin; Translator-M. F. K. Fisher:
M.F.K. Fisher's Translation of Brillat-Savarin's The Physiology of Taste: Or Meditations on Transcendental Gastronomy - Paperback

1978, ISBN: 9780156717700

ID: 462234486

Harcourt Brace Jovanovich, 1978-10. Paperback. Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. 24*7 Customer Service., Harcourt Brace Jovanovich, 1978-10

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Details of the book
M.F.K. Fisher's Translation of the Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Harvest/Hbj Book)
Author:

Brillat-Savarin, M. F. K. Fisher

Title:

M.F.K. Fisher's Translation of the Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Harvest/Hbj Book)

ISBN:

9780156717700

You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M. F. K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion and even death (which he defines as the "complete interruption of sensual relations"). But as he proclaims in the initial Aphorisms: "The discovery of a new dish does more for human happiness than the discovery of a star," and Brillat-Savarin's genius is in the examination and discussion of food, cooking and eating. Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is, above all, helpful to people who must do a great deal of mental work ..." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th- century Paris) and the level of gourmandise among the various professions (bankers, doctors, writers and men of faith are all predestined to love food). Just as engrossing as the text itself are M. F. K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. They are soulmates separated by centuries and Fisher's fondness for the Professor comes through on every page. As she notes at the end: "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel, Amazon.com

Details of the book - M.F.K. Fisher's Translation of the Physiology of Taste: Or, Meditations on Transcendental Gastronomy (Harvest/Hbj Book)


EAN (ISBN-13): 9780156717700
ISBN (ISBN-10): 0156717700
Paperback
Publishing year: 1978
Publisher: Harcourt Brace Jovanovich

Book in our database since 30.05.2007 09:09:52
Book found last time on 27.02.2017 23:13:30
ISBN/EAN: 9780156717700

ISBN - alternate spelling:
0-15-671770-0, 978-0-15-671770-0

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