(Thiebaud, Wayne) Jean Anthelme Brillat-Savarin. The Physiology of Taste or Meditations on Transcendental Gastronomy. Cafe Culture and his personal favorites

and his personal favorites

with portraits of 25 vintners

Kettner’s was one of the first French restaurants in London

including out-of-cupboard kebabs

(Thiebaud, Wayne) Jean Anthelme Brillat-Savarin. The Physiology of Taste or Meditations on Transcendental Gastronomy. Cafe Culture and his personal favoritesTrans. by M. F. K. Fisher. Illus. by Wayne Thiebaud, incl. color plates of paintings and drawings in black & white. 12x9, blue cloth, jacket. First Edition Thus. Washington, DC: Counterpoint, [1994]. A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat Savarins masterpiece is