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 just plain 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 eat; but only wise men know the art of eating."

M.F.K. Fisher's translation of Brillat-Savarin's masterpiece, originally published in 1825, is a true marriage of minds and sensibilities, a classic against which all subsequent gastronomical writing must be measured. Published in 1825 after some three decades of consuming research, The Physiology of Taste is the most famous book ever written about food. Witty and elegant, it is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his work-here in its greatest translation-sits on the shelf of masterpieces of world literature. Its treasures include: observations on feasting and fasting and on the advantages of gourmandism, including its influence on marital happiness discourses on obesity and its cure and on the calamity of thinness, particularly in women, with prescriptions for fattening them up Brillat-Savarin's twenty famous aphorisms, including, "Tell me what you eat, and I shall tell you what you are."

A work spiced with style and wisdom, The Physiology of Taste remains among the most comprehensive, stimulating, and enjoyable works ever published on the subject of the senses and their pleasures. Epicureans by vocation and avocation will want this beautiful hardcover edition for their reference shelves. This elegant and witty book is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his work-here in its greatest translation-sits on the shelf of masterpieces of world literature. As translator, M.F.K. Fisher proved to be Brillat-Savarin's twentieth-century spiritual companion. Her lively footnotes and commentaries constitute nearly a quarter of the text, a seductive dialogue of romance between two great lovers of life and style. Its treasures include: observations on feasting and fasting and on the advantages of gourmandism, including its influence on marital happiness analysis and definition of the senses, with a gastronomical test to measure the degree of one's gift for taste discourses on obesity and its cure and on the calamity of thinness, particularly in women, with prescriptions for fattening them up talk of truffles and their possible erotic effect, of coffee and its stimulative powers, of chocolate, and omelets, and eels Brillat-Savarin's twenty famous aphorisms, including, "Tell me what you eat, and I shall tell you what you are." a philosophic survey of the history of cooking anecdotes of unforgettable meals and the stratagems by which they were obtained, elaborate practical jokes, and culinary challenges met and surmounted.

他是最犀利的美食家，无数后来的美食家在自己的著作中引用他的“金句”。

他是最出名的美食家，有数不清的以他的名字命名的美食，如萨瓦兰奶酪、萨瓦兰蛋糕。

他是最坎坷的美食家，出身贵族，担任要职，又亡命天涯，最后沉心美食，完成“饮食圣经”。

让·安泰尔姆·布里亚 - 萨 瓦兰（1755—1826），出生于法国贝莱，法国律师、政治家和美食家。曾在法国大革命时期的制宪议会任职，后回到家乡贝莱担任市长。曾经流亡美国，在纽约帕克剧院担任首席小提琴手。1796年，他获准回到法国，开始创作《厨房里的哲学家》，但直到 1825 年才出版。