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The Physiology Of Taste
[Paperback - 1970]
jean anthelme brillat-savarin
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Category: Cooking
Sub-category: Continental
Additional Category: Classics - Philosophy
Publisher: Penguin Classics | ISBN: 9780140446142 | Pages: 384
Shipping Weight: .400 | Dimensions: 0

Description

Published in 1825 after some three decades of consuming research, The Physiology of Taste is the gastronomic masterpiece against which all subsequent works must be measured. Witty and elegant, it is a classic in the grandest sense. Jean Anthelme Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained.

About the Author

People note French politician and gourmetJean Anthelme Brillat-Savarin, for hisPhysiologie du Goût(1825), a witty dissertation on the art of dining.This lawyer gained fame as an epicure and gastronome. The Rhone River then separated France from Savoy at his hometown in a family of lawyers. He studied law, chemistry and medicine in Dijon in his early years and thereafter practiced in his hometown. In 1789, at the opening of the revolution, people sent him as a deputy to the Estates-General, quickly the national constituent assembly, and he acquired some limited fame, particularly for a public speech in defense of capital punishment. He adopted his second surname upon the death of an aunt, who, named Savarin, left him her entire fortune on the condition that he adopt her name.https://en.wikipedia.org/wiki/Jean_An...

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