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Physiologie du goût by Brillat-Savarin

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"Physiologie du goût" by Brillat-Savarin is a philosophical treatise on gastronomy written in the early 19th century." The work explores the joys and cultural significance of food and taste, emphasizing the relationship between eating, pleasure, and social interaction. It’s structured as a collection of meditations and aphorisms that reflect on the sensory experience of eating and its implications for humanity. "At the start of this treatise, the author Alph. Karr introduces Brillat-Savarin'sprofound thoughts on gastronomy, highlighting the complexity and pleasure associated with the act of eating." Karr reflects on the author's disdain for common moral views on gluttony, establishing a premise that understanding and appreciating food is essential to a complete human experience. The introductory sections establish the book's overarching theme: the sensory pleasures tied to food and the importance of a refined taste in both culinary and life experiences. The dialogue suggests that the book will weave together personal anecdotes, philosophical musings, and medical insights to create a comprehensive exploration of gastronomy as an art and science. (This is an automatically generated summary.)

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About this eBook

AuthorBrillat-Savarin, 1755-1826
TitlePhysiologie du goût
NoteReading ease score: 60.0 (10th to 12th grade). Somewhat difficult to read.
NoteWikipedia page about this book: https://fr.wikipedia.org/wiki/Physiologie_du_go%C3%BBt
CreditsProduced 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)
LanguageFrench
LoC ClassTX: Technology: Home economics
SubjectGastronomy
CategoryText
EBook-No.22741
Release Date
Copyright StatusPublic domain in the USA.
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