The book discusses composers food habits and gastronomic preferences from microhistorical, cultural historical and gastrophilosophical point of view. Composers included in the study are: Gregorius I, Hildegard from Bingen, J. S. Bach. W. A. Mozart, Gioachino Rossini, Niccolo Paganini, Ludwig van Beethoven, Clara Schumann, Johannes Brahms, Giuseppe Verdi, Claude Debussy, Maurice Ravel, Alma Mahler and Gustav Mahler.