| 000 | 01772cam a22003133u 4500 | ||
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| 001 | 22741 | ||
| 003 | UtSlPG | ||
| 005 | 20260610133525.0 | ||
| 006 | m | ||
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| 008 | 260607r2007||||utu|||||o|||||||||||||| d | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_afr _2iso639-1 |
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| 050 | 4 | _aTX | |
| 100 | 1 |
_aBrillat-Savarin, _d1755-1826 |
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| 245 | 1 | 0 | _aPhysiologie du goût |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2007 |
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_a1 online resource : _bmultiple file formats |
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_atext _btxt _2rdacontent |
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_acomputer _bc _2rdamedia |
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_aonline resource _bcr _2rdacarrier |
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| 500 | _aWikipedia page about this book: https://fr.wikipedia.org/wiki/Physiologie_du_go%C3%BBt | ||
| 500 | _aRelease date is 2007-09-23 | ||
| 508 | _aProduced 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) | ||
| 520 | _a"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.) | ||
| 534 | _nOriginal publication data not identified | ||
| 653 | _aGastronomy | ||
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/22741 |
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_c63858 _d63858 |
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