The Physiology of Taste: Or Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin
A philosophical exploration of the pleasures of food and the art of dining.
Summary
The Physiology of Taste: Or Meditations on Transcendental Gastronomy is a book written by Jean Anthelme Brillat-Savarin in 1825. It is a philosophical exploration of the pleasures of food and the art of dining. The book is divided into two parts: the first part is a discussion of the pleasures of the table, while the second part is a discussion of the art of dining. Brillat-Savarin examines the history of gastronomy, the science of nutrition, and the psychology of taste. He also discusses the importance of etiquette and the role of the host in creating a successful dining experience.
Interpretation
The Physiology of Taste is a book that explores the pleasures of food and the art of dining. Brillat-Savarin examines the history of gastronomy, the science of nutrition, and the psychology of taste. He also discusses the importance of etiquette and the role of the host in creating a successful dining experience. The book is a philosophical exploration of the pleasures of food and the art of dining, and is a must-read for anyone interested in the culinary arts.
Who is this book for?
The Physiology of Taste is for anyone interested in the culinary arts.
Keywords
Gastronomy, Nutrition, Psychology, Etiquette, Host