• $9.99

Publisher Description

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.

GENRE
Cookbooks, Food & Wine
RELEASED
2020
December 1
LANGUAGE
EN
English
LENGTH
196
Pages
PUBLISHER
Mint Editions
SELLER
Ingram DV LLC
SIZE
1.6
MB

More Books Like This

2019
2013
2020
2016
2017
2011

More Books by Jean-Anthelme Brillat-Savarin

2004
2015

Other Books in This Series

2020
2021
2021
2021
2021
2020