The Physiology of Taste

Nonfiction, Food & Drink, Food Writing, Fiction & Literature, Poetry
Cover of the book The Physiology of Taste by Jean-Anthelme Brillat-Savarin, Penguin Books Ltd
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Author: Jean-Anthelme Brillat-Savarin ISBN: 9780141914008
Publisher: Penguin Books Ltd Publication: September 30, 2004
Imprint: Penguin Language: English
Author: Jean-Anthelme Brillat-Savarin
ISBN: 9780141914008
Publisher: Penguin Books Ltd
Publication: September 30, 2004
Imprint: Penguin
Language: English

Brillat-Savarin's 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.

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Brillat-Savarin's 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.

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