| Author |
Brillat-Savarin, 1755-1826 |
| Translator |
Robinson, Fayette, -1859 |
| Uniform Title |
Physiologie du goût. English
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| Title |
The Physiology of Taste; Or, Transcendental Gastronomy
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| Note |
Reading ease score: 68.8 (8th & 9th grade). Neither easy nor difficult to read.
|
| Credits |
Steve Harris, Charles Franks and the Online Distributed Proofreading Team
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| Summary |
"The Physiology of Taste; Or, Transcendental Gastronomy" by Brillat-Savarin is a philosophical and culinary treatise written in the early 19th century. This work delves into the intricate relationship between food, enjoyment, and human existence, exploring the sensory experiences of taste and their significance in gastronomy and daily life. It aims to elevate the understanding of culinary arts and their role in enhancing the human experience. The opening of the book introduces readers to Brillat-Savarin's perspective on gastronomy and taste as crucial elements of human experience. It begins with a dialogue between the author and a friend discussing the importance of publishing gastronomical observations, setting a reflective tone. The text emphasizes the notion that dining is a complex blend of art and science, where the appreciation of good food leads to a deeper understanding of life and society. Through aphorisms and observations, it establishes the foundation for further exploration of taste, appetite, and the cultural dimensions of dining, inviting readers to contemplate the pleasures associated with food and its broader implications in their lives. (This is an automatically generated summary.)
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| Language |
English |
| LoC Class |
TX: Technology: Home economics
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| Subject |
Gastronomy
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| Category |
Text |
| EBook-No. |
5434 |
| Release Date |
Apr 1, 2004 |
| Most Recently Updated |
Dec 28, 2020 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
244 downloads in the last 30 days. |
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