Physiologie Du Goût, Ou MÃ(c)ditations De Gastronomie Transcendante
| PUBLISHER | Hutson Street Press (05/22/2025) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Physiologie du Goà t, ou MÃ(c)ditations de Gastronomie Transcendante by Jean Anthelme Brillat-Savarin is a seminal work exploring the philosophy and science of taste. First published in 1825, this book delves into the pleasures of the table, elevating gastronomy to an art form. Brillat-Savarin combines personal anecdotes, historical context, and scientific observations to create a comprehensive treatise on the senses, appetite, and the social aspects of dining.
More than just a cookbook, "Physiologie du Goà t" offers reflections on the connection between food, society, and individual well-being. The author's witty and insightful prose explores the cultural significance of food, making it a captivating read for food enthusiasts and those interested in the history of gastronomy. This edition also includes contributions by J. de Berchoux and Colnet, adding further depth to this classic exploration of the art of dining.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Physiologie du Goà t, ou MÃ(c)ditations de Gastronomie Transcendante by Jean Anthelme Brillat-Savarin is a seminal work exploring the philosophy and science of taste. First published in 1825, this book delves into the pleasures of the table, elevating gastronomy to an art form. Brillat-Savarin combines personal anecdotes, historical context, and scientific observations to create a comprehensive treatise on the senses, appetite, and the social aspects of dining.
More than just a cookbook, "Physiologie du Goà t" offers reflections on the connection between food, society, and individual well-being. The author's witty and insightful prose explores the cultural significance of food, making it a captivating read for food enthusiasts and those interested in the history of gastronomy. This edition also includes contributions by J. de Berchoux and Colnet, adding further depth to this classic exploration of the art of dining.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.