02376cam a22003253u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000340012624500400016026400510020030000470025133600260029833700260032433800360035050000310038650802060041752012440062353400560186765300150192385600500193885600430198899900190203167129UtSlPG20260610134541.0mcr n260607r20221914utu|||||o|||||||||||||| d  a48039861  aUtSlPG 7afr2iso639-1 4aTX1 aTailhade, Laurent,d1854-191910aPetit bréviaire de la Gourmandise 1aSalt Lake City, UT :bProject Gutenberg,c2022  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2022-01-08  aLaurent Vogel and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by the Bibliothèque nationale de France (BnF/Gallica))  a"Petit bréviaire de la Gourmandise" by Laurent Tailhade is an insightful exploration of gastronomy written in the early 20th century. This book can be classified as a culinary essay or treatise that delves into the cultural and historical significance of food, particularly within French civilization. Tailhade presents food not merely as sustenance but as an important art form that transcends mere nutrition to connect us with civilization's aesthetic and social dimensions.  In the text, Tailhade praises the culinary arts, tracing the evolution of gastronomy from prehistoric times through various ages, including Ancient Rome and the Middle Ages, leading up to the grand feasts of the French monarchy. He highlights figures such as Antoine Carême, illustrating the importance of chefs in shaping culinary culture. The writing interweaves historical anecdotes, quotes from gastronomes, and reflective insights about the role of food in fostering social bonds. Ultimately, Tailhade laments the decline of traditional cooking methods in the face of modernity, encouraging readers to appreciate the rich heritage of gastronomy and its encompassing role in human connection and expression. (This is an automatically generated summary.)  pOriginally published:cFrance: Albert Messein, 1914  aGastronomy4 uhttps://gallica.bnf.fr/ark:/12148/bpt6k83314v40uhttps://www.gutenberg.org/ebooks/67129  c107951d107951