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Jean-Anthelme Brillat-Savarin

The Physiology of Taste

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A popular guidebook that delves into the intent and impact of cuisine. The Physiology of Taste by Jean Anthelme Brillat-Savarin has been a staple in the culinary community for nearly 200 years. It's a groundbreaking examination of cooking, culture and science that changed the way society views and experiences food.

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Produktdetails

Erscheinungsdatum

01. Dezember 2020

Sprache

englisch

Seitenanzahl

196

Dateigröße

1,07 MB

Reihe

Mint Editions (Philosophical and Theological Work)

Autor/Autorin

Jean-Anthelme Brillat-Savarin

Verlag/Hersteller

Kopierschutz

mit Adobe-DRM-Kopierschutz

Produktart

EBOOK

Dateiformat

EPUB

ISBN

9781513273587

Entdecken Sie mehr

Nachschlagewerke

Literarische Essays

Sozial- und Kulturgeschichte

Kochen und Rezepte allgemein

Nationale, regionale und ethnische Küche

Kochen, Essen und Trinken

Nachschlagewerke

Literarische Essays

Sozial- und Kulturgeschichte

Kochen und Rezepte allgemein

Nationale, regionale und ethnische Küche

Kochen, Essen und Trinken

Portrait

Jean-Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin (1755-1826) held several notable positions including lawyer, teacher and politician. Yet, he's best known for his passion and promotion of the culinary arts. Born in France, Brillat-Savarin studied highbrow subjects like medicine and law but was captivated by cooking. In an effort to elevate gastronomy, he released his most famous work--Physiology of Taste. Published in 1825, it was the first book of its kind to explore the mental, physical and emotional connection of food.

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