The Physiology Of Taste Or Meditations On Transcendental Gastronomy by Jean Anthelme Brillat-Savarin
Meditations on Transcendental Gastronomy
This book is a seminal work in the field of gastronomy, offering a thoughtful and detailed exploration of the pleasures of eating. Written in the early 19th century, it combines philosophical meditations, anecdotes, and recipes to delve into the art and science of food. The author, a French lawyer and politician, reflects on taste, diet, digestion, and the senses, providing insights into how food impacts well-being and happiness. His work is celebrated for its witty observations and has had a lasting influence on culinary writing, emphasizing the connection between food, culture, and society.
The 2249th greatest book of all time
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- Published
- 1825
- Nationality
- French
- Length
- Moderate
- Pages
- 300-450
- Original Language
- French
- Avg User Rating
-
(4.0)
- Alternate Titles
-
- Meditations on Taste
- The Philosopher in the Kitchen
- The Physiology of Taste
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This book is on the following 3 lists:
- 1,000 Books to Read Before You Die: A Life-Changing List (1,000 Books to Read Before You Die(Book))
- 500 Must Read Books (The Daily Telegraph)
- Harenberg Buch der 1000 Bücher (Harenberg Buch der 1000 Bücher)