Brillat-Savarin 1755-1826 creator text utu 2007 monographic fr 1 online resource : multiple file formats "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.) 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) Original publication data not identified Gastronomy TX Original publication data not identified https://www.gutenberg.org/ebooks/22741 https://www.gutenberg.org/ebooks/22741 UtSlPG 260607 20260610133525.0 22741