Brillat-Savarin’s Physiologie Du Gout: A Handbook of Gastronomy (1884)

Brillat-Savarin's Physiologie Du Gout: A Handbook Of Gastronomy (1884) is a classic French book on the art and science of food and drink. Written by Jean Anthelme Brillat-Savarin, a French lawyer, politician, and epicure, the book explores the complex relationship between food, taste, and the human body. The book is divided into several chapters, each of which focuses on a different aspect of gastronomy, including the physiology of taste, the history of cuisine, the art of cooking, and the pleasures of the table. Throughout the book, Brillat-Savarin offers a wealth of insights and observations on the nature of food and drink, drawing on his own experiences as a gourmet and his knowledge of science, history, and culture. He discusses the different types of taste, the role of the senses in gastronomy, and the importance of balance and harmony in cooking. He also explores the social and cultural aspects of food, including the etiquette of dining and the role of food in shaping national identity. Brillat-Savarin's Physiologie Du Gout is a seminal work in the field of gastronomy, and it continues to be widely read and admired today. It is a must-read for anyone interested in food and drink, and it offers a fascinating glimpse into the history and culture of French cuisine.This Book Is In English.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.