Jean Anthelme Brillat-Savarin

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the most famous book ever written about food. It remains among the most comprehensive, stimulating, and simply enjoyable works ever published on the subject of the senses and their pleasures. In a work spiced with style and wisdom, Brillat-Savarin declares that "Animals feed themselves; men...