"The Physiology of Taste; Or, Transcendental Gastronomy" by Brillat-Savarin is an exploration of how food shapes our lives and brings us joy. The writing starts with a discussion between the writer and a friend, questioning why they should write about food. The writing suggests that eating isn't just about survival; it's an art and science that can teach us more about ourselves and the world around us. The author encourages the reader to think about food in a new way, realizing how much pleasure and meaning it adds to our lives. It's an invitation to appreciate every meal and consider the bigger picture of how taste connects us all.
The Physiology of Taste; Or, Transcendental Gastronomy
By Brillat-Savarin
Discover how food can change the way you see the world in this journey through taste, pleasure, and the art of dining.
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2004-04-01
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About the AuthorJean Anthelme Brillat-Savarin (French pronunciation: [ʒɑ̃ ɑ̃tɛlm bʁija savaʁɛ̃], was a French lawyer and politician, who, as the author of Physiologie du goût, became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.
Jean Anthelme Brillat-Savarin (French pronunciation: [ʒɑ̃ ɑ̃tɛlm bʁija savaʁɛ̃], was a French lawyer and politician, who, as the author of Physiologie du goût, became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.
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