TY  - BOOK
AU  - Brillat-Savarin
TI  - Physiologie du goût
AV  - TX 
PY  - 2007///
CY  - Salt Lake City, UT
PB  - Project Gutenberg
KW  - Gastronomy
N1  - 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
N2  - "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.)
UR  - https://www.gutenberg.org/ebooks/22741
ER  -