The Physiology of Taste - Softcover

Savarin, Brillat

Softcover

ISBN 10: 1974589471 ISBN 13: 9781974589470

Publisher: CreateSpace Independent Publishing Platform, 2017

Synopsis

Brillat-Savarins unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.

About this title

About the Author:

Jean Anthelme Brillat-Savarin, a French lawyer and politician, is the most famous French gourmet and gastronome of all times. The importance of his work can be guaged by the fact that it has been repeatedly re-analyzed through the years, even after his death.

About this edition

• Publisher: CreateSpace Independent Publishing Platform
• Publication date: 2017
• ISBN 10: 1974589471
• ISBN 13: 9781974589470
• Binding: Paperback
• Number of pages: 160