β Scribed by Jean-Anthelme Brillat-Savarin
No coin nor oath required. For personal study only.
Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.
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Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarinβs gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publ
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American movie star Scarlett Cox and her husband, hotel tycoon Salvador Brazza, head to Africa to get away and resuscitate their ailing marriage. When robbed of their money and passports, they seek help from the U.S. Embassy in Dar es Salaam on the very day Al Qaeda chooses to bomb it. In an eyeblin
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