Cooking & Drink

Physiologie du goût

This treatise blends philosophy, science, and social observation to explore how food and dining shape civilization.

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Om denne boken

"Physiologie du goût" by Jean Anthelme Brillat-Savarin is a foundational gastronomic work published in 1826. This treatise blends philosophy, science, and social observation to explore how food and dining shape civilization. Through aphorisms, meditations, and scientific analysis, Brillat-Savarin examines the sensory experience of eating, dining etiquette, and gastronomy's role in politics and society. The work argues that the art of the table transcends basic nourishment, reflecting a carefully constructed social order with national and political implications.

Format: EPUB
Språk: Fransk
Omfang: 423 sider
Utgitt: 1. januar 1826