000 02231cam a22003253u 4500
001 5434
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040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTX
100 1 _aBrillat-Savarin,
_d1755-1826
240 1 0 _aPhysiologie du goût. English
245 1 4 _aThe Physiology of Taste; Or, Transcendental Gastronomy
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2004
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2004-04-01
508 _aSteve Harris, Charles Franks and the Online Distributed Proofreading Team
520 _a"The Physiology of Taste; Or, Transcendental Gastronomy" by Brillat-Savarin is a philosophical and culinary treatise written in the early 19th century. This work delves into the intricate relationship between food, enjoyment, and human existence, exploring the sensory experiences of taste and their significance in gastronomy and daily life. It aims to elevate the understanding of culinary arts and their role in enhancing the human experience. The opening of the book introduces readers to Brillat-Savarin's perspective on gastronomy and taste as crucial elements of human experience. It begins with a dialogue between the author and a friend discussing the importance of publishing gastronomical observations, setting a reflective tone. The text emphasizes the notion that dining is a complex blend of art and science, where the appreciation of good food leads to a deeper understanding of life and society. Through aphorisms and observations, it establishes the foundation for further exploration of taste, appetite, and the cultural dimensions of dining, inviting readers to contemplate the pleasures associated with food and its broader implications in their lives. (This is an automatically generated summary.)
534 _nOriginal publication data not identified
653 _aGastronomy
700 1 _aRobinson, Fayette,
_d-1859
856 4 0 _uhttps://www.gutenberg.org/ebooks/5434
999 _c47465
_d47465