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 gastronomy. Written by Jean Anthelme Brillat-Savarin, a French lawyer and politician who was also a renowned epicure and gastronome, the book is a comprehensive guide to the pleasures of the table. The book is divided into several chapters, each of which explores a different aspect of gastronomy. The first chapter, for example, discusses the physiology of taste, while the second chapter delves into the psychology of appetite. Other chapters cover topics such as the art of cooking, the history of gastronomy, and the etiquette of dining.Throughout the book, Brillat-Savarin shares his insights and opinions on a wide range of culinary topics, from the best way to roast a chicken to the proper way to serve wine. He also includes numerous anecdotes and stories about his own experiences with food and drink, as well as those of his friends and acquaintances.Despite being written over a century ago, Brillat-Savarin's Physiologie Du Gout remains a beloved and influential work in the world of gastronomy. Its combination of scientific rigor, literary flair, and passionate advocacy for the pleasures of the table continue to inspire and delight readers to this day.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.