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

Release date is 2007-09-23

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)

"Physiologie du goût" by Jean Anthelme Brillat-Savarin is a foundational gastronomic work published in 1826. This treatise blends philosophy, science, and social observation to explore how food and dining shape civilization. Through aphorisms, meditations, and scientific analysis, Brillat-Savarin examines the sensory experience of eating, dining etiquette, and gastronomy's role in politics and society. The work argues that the art of the table transcends basic nourishment, reflecting a carefully constructed social order with national and political implications. (This is an automatically generated summary.)

Original publication data not identified