Details
The Physiology of Taste; Or, Transcendental Gastronomy
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1,99 € |
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| Verlag: | Digicat |
| Format: | EPUB |
| Veröffentl.: | 16.09.2022 |
| ISBN/EAN: | 8596547325956 |
| Sprache: | englisch |
| Anzahl Seiten: | 176 |
Dieses eBook enthält ein Wasserzeichen.
Beschreibungen
Brillat-Savarin's 'The Physiology of Taste; Or, Transcendental Gastronomy' is a seminal work in the realm of gastronomy and culinary literature. Published in 1825, this book delves deep into the relationship between food, taste, and pleasure, exploring the sensory experience of eating in a way that had not been done before. Brillat-Savarin's writing style is both elegant and informative, blending scientific observations with witty anecdotes and personal reflections on the art of cooking and dining. This treatise on gastronomy not only provides practical advice on food preparation and consumption but also delves into the philosophical and cultural aspects of eating, making it a fascinating read for food enthusiasts and scholars alike. The author's unique perspective on taste and pleasure challenges conventional ideas about food and invites readers to reconsider their own culinary experiences. Brillat-Savarin, a French lawyer and politician with a passion for food and wine, drew on his diverse experiences and knowledge to craft this insightful exploration of gastronomy. His background in law and public service lends a sense of authority and credibility to his work, making 'The Physiology of Taste' a landmark text in the history of culinary literature. I highly recommend this book to anyone interested in the art and science of food, as it offers a fresh and profound look at the pleasures of the table that transcends time and culture.
Jean Anthelme Brillat-Savarin (1755–1826) was a French lawyer and politician who gained posthumous fame as a gastronome with his delightful treatise on food, 'The Physiology of Taste; Or, Transcendental Gastronomy' (1825). This book, considered a timeless culinary classic, is a reflective work on the pleasures of the table. An intellectual figure of the Enlightenment and ahead of his time, Brillat-Savarin touches on topics such as dietetics, cooking methods, gastronomic pleasures, and the psychology of eating. While 'The Physiology of Taste' is his most renowned work, it is his literary and philosophical approach to gastronomy that has cemented his legacy. He delves into food with wit and elegance, incorporating aphorisms such as 'Tell me what you eat, and I shall tell you what you are,' underpinning his belief in the connection between food and identity. Brillat-Savarin's style is unique for his abilities to combine scientific aspects with anecdotal and personal experiences, bridging the gap between the art of fine living and empirical science. His work predates the modern food writing genre and influences countless food lovers and writers. Brillat-Savarin's contributions go beyond mere culinary arts; they offer a perspective on the social and cultural dimensions of eating.
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