This edition had all images removed.

Title: Physiologie du goût

Note: Wikipedia page about this book: https://fr.wikipedia.org/wiki/Physiologie_du_go%C3%BBt

Credits: Produced by Mireille Harmelin, Rénald Lévesque and the
Online Distributed Proofreaders Europe at
http://dp.rastko.net. This file was produced from images
generously made available by the Bibliothèque nationale
de France (BnF/Gallica)

Summary: "Physiologie du goût" by Brillat-Savarin is a philosophical treatise on gastronomy written in the early 19th century." The work explores the joys and cultural significance of food and taste, emphasizing the relationship between eating, pleasure, and social interaction. It’s structured as a collection of meditations and aphorisms that reflect on the sensory experience of eating and its implications for humanity. "At the start of this treatise, the author Alph. Karr introduces Brillat-Savarin's profound thoughts on gastronomy, highlighting the complexity and pleasure associated with the act of eating." Karr reflects on the author's disdain for common moral views on gluttony, establishing a premise that understanding and appreciating food is essential to a complete human experience. The introductory sections establish the book's overarching theme: the sensory pleasures tied to food and the importance of a refined taste in both culinary and life experiences. The dialogue suggests that the book will weave together personal anecdotes, philosophical musings, and medical insights to create a comprehensive exploration of gastronomy as an art and science. (This is an automatically generated summary.)

Reading Level: Reading ease score: 60.0 (10th to 12th grade). Somewhat difficult to read.

Author: Brillat-Savarin, 1755-1826

EBook No.: 22741

Published: Sep 23, 2007

Downloads: 597

Language: French

Subject: Gastronomy

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

Title: Physiologie du goût

Note: Wikipedia page about this book: https://fr.wikipedia.org/wiki/Physiologie_du_go%C3%BBt

Credits: Produced by Mireille Harmelin, Rénald Lévesque and the
Online Distributed Proofreaders Europe at
http://dp.rastko.net. This file was produced from images
generously made available by the Bibliothèque nationale
de France (BnF/Gallica)

Summary: "Physiologie du goût" by Brillat-Savarin is a philosophical treatise on gastronomy written in the early 19th century." The work explores the joys and cultural significance of food and taste, emphasizing the relationship between eating, pleasure, and social interaction. It’s structured as a collection of meditations and aphorisms that reflect on the sensory experience of eating and its implications for humanity. "At the start of this treatise, the author Alph. Karr introduces Brillat-Savarin's profound thoughts on gastronomy, highlighting the complexity and pleasure associated with the act of eating." Karr reflects on the author's disdain for common moral views on gluttony, establishing a premise that understanding and appreciating food is essential to a complete human experience. The introductory sections establish the book's overarching theme: the sensory pleasures tied to food and the importance of a refined taste in both culinary and life experiences. The dialogue suggests that the book will weave together personal anecdotes, philosophical musings, and medical insights to create a comprehensive exploration of gastronomy as an art and science. (This is an automatically generated summary.)

Reading Level: Reading ease score: 60.0 (10th to 12th grade). Somewhat difficult to read.

Author: Brillat-Savarin, 1755-1826

EBook No.: 22741

Published: Sep 23, 2007

Downloads: 597

Language: French

Subject: Gastronomy

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.