The Philosopher in the Kitchen
The Philosopher in the Kitchen by Brillat-Savarin, published by Penguin in 1970, presents a unique exploration of culinary philosophy. This edition, comprising 379 pages, offers a translation of Brillat-Savarin’s original work, “physiologie du gout,” first published in December 1825. The book combines wisdom and wit, providing readers with insightful observations on life alongside a collection of notable recipes.
Readers will discover a blend of anecdotes and culinary insights that reflect Brillat-Savarin’s perspective on cooking and its significance. The text delves into the relationship between food and life, making it a thoughtful read for those interested in cooking and the philosophy surrounding it. With its timeless appeal, this work remains relevant for anyone looking to deepen their understanding of the culinary arts and the joy of dining.
Official synopsis Publisher
“Jean-anthelme brillat-savarin (1755-1826), mayor of bellay, cousin of madame recamier, chevalier de l’empire, author of a history of dueling 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” here brilliantly translated as “the philosopher in the kitchen” 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. “
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