Physiologie du goût
"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.
Related Subjects
Related books
Table traits, with something on them
Dr. (John) Doran
Food and Flavor: A Gastronomic Guide to Health and Good Living
Henry T. Finck
The greedy book : $b A gastronomical anthology
Frank Schloesser
Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious
Edward Spencer
The Pantropheon; Or, History of Food, Its Preparation, from the Earliest Ages of the World
Alexis Soyer
Congress Hotel, Home of a Thousand Homes Rare and Piquant Dishes of Historic Interest
Irving S. Paull
The Pleasures of the Table An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving
George H. (George Herman) Ellwanger
Petit bréviaire de la Gourmandise
Laurent Tailhade