Physiologie du goût
The Physiology of Taste
Language
Year
1825
Country
France
Genre
Nonfiction / Essays / Treatise
enlightenment
Jean Anthelme Brillat-Savarin 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.Wikipedia →
FULL TITLE: Physiologie du goût, ou méditations de gastronomie transcendante; ouvrage théorique, historique et à l'ordre du jour, dédié aux gastronomes parisiens, par un professeur, membre de plusieurs sociétés littéraires et savantes.
[The Physiology of taste, or, Meditations of Transcendent Gastronomy; a theoretical, historical and topical work, dedicated to the gastronomes of Paris by a professor, member of several literary and scholarly societies
Translations
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