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The Physiology of Taste

Top 10 Romantic and Sexy Cookbooks

The Physiology of Taste by Jean Anthelme Brillat-Savarin, a classic tome on the pleasures of food

The Physiology of Taste
by Jean Anthelme Brillat-Savarin

This classic tome by the famous French foodie is not a how-to cooking manual with recipes but rather an exploration of amusing, epicurean morsels in the world of fine dining. This esteemed work on the pleasures of food was published in 1825. While some of his witty chit-chat might read outdated, a lot still holds true today. Among his famous observations: "The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure."

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