Physiologie du goût by Brillat-Savarin
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"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. (This is an automatically generated summary.)
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About this eBook
| Author | Brillat-Savarin, 1755-1826 |
|---|---|
| Title | Physiologie du goût |
| Note | Wikipedia page about this book: fr.wikipedia.org/wiki/Physiologie_du_go%C3%BBt |
| Credits |
Produced by Mireille Harmelin, Rénald Lévesque and the Online Distributed Proofreaders Europe at dp.rastko.net. This file was produced from images generously made available by the Bibliothèque nationale de France (BnF/Gallica) |
| Reading Level | Reading ease score: 60.0 (10th to 12th grade). Somewhat difficult to read. |
| Language | French |
| LoC Class | TX: Technology: Home economics |
| Subject | Gastronomy |
| Category | Text |
| eBook-No. | 22741 |
| Release Date | Sep 23, 2007 |
| Copyright | Public domain in the USA. |
| Downloads | 1048 downloads in the last 30 days. |
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