Originally published in 1825, Physiology of Taste is a culinary
masterpiece that gives insight into the history and practice of
eating, both together and alone. The author uses a unique
storytelling style to detail the sensual art of fine dining. Jean
Anthelme Brillat-Savarin believes that what you eat is a reflection
of who you are. Through years of observation and study, he created
a book detailing the art and science of food. He takes a
philosophical approach that applies common epicurean ideas. He
discusses the influence of taste and smell, as well as the power of
flavor. Through anecdotes and essays, the author explores the
principles of gastronomy and the hierarchy of foods within a diet.
Many of the book's musings are still relevant and maintain their
value in the modern world. Jean Anthelme Brillat-Savarin understood
the critical impact of food on the body and mind. With Physiology
of Taste, he illustrates the effects of cooking and consuming a
meal. Eating is a social convention that's also essential to
survival. It's an artform and science that can resonate with all.
With an eye-catching new cover, and professionally typeset
manuscript, this edition of Physiology of Taste is both modern and
readable.
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