{"product_id":"9780307269720","title":"The Physiology of Taste: or Meditations on Transcendental Gastronomy","description":"\u003cp\u003eA culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford.\u003c\/p\u003e\u003cp\u003eFirst published in France in 1825 and continuously in print ever since, \u003ci\u003eThe Physiology of Taste \u003c\/i\u003eis a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.\u003c\/p\u003e","brand":"Knopf Doubleday Publishing Group","offers":[{"title":"Default Title","offer_id":47007780700400,"sku":"9780307269720","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780307269720_p0.jpg?v=1763671486","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780307269720","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}