Physiologie du goût
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Language: FrenchPublished:
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About this book
In a period marked by evolving culinary philosophies, "Physiologie du goût" by Brillat-Savarin emerges as a seminal exploration of gastronomy. This philosophical treatise delves into the intricate relationship between taste and pleasure, asserting that the act of eating transcends mere sustenance to become a profound social experience. Brillat-Savarin articulates the significance of food in cultural identity and human connection, introducing concepts that resonate with modern culinary discourse. Ideal for students, culinary enthusiasts, and historians alike, this work invites readers to reflect on the essence of taste and its impact on society. Discover how this influential document reshapes our understanding of gastronomy and the pleasures of the palate.
