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  • Vintage Physiology Of Taste Brillat-Savarin
  • Vintage Physiology Of Taste Brillat-Savarin

Physiology Of Taste Brillat-Savarin

Article number: HU01
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The roots of gastronomy in America can be traced to 19th century France. Jean Anthelme Brillat-Savarin (1755-1826) was a politician, judge, and writer. But he is most remembered for what many consider to be the bible of gastronomy, Physiologie du Goût ou: Méditations de Gastronomie Transcendante. Brillat-Savarin was the first writer to provide a systematic analysis of the pleasures of eating–a gastronomic code from which countless fellow gourmands drew inspiration. Published shortly before his death, Brillat-Savarin’s philosophy of food connoisseurship and fine dining was an immediate smash success, making him famous overnight.

The work remains a culinary touchstone to this day and has appeared in dozens of editions and translations. Some of Brillat-Savarin’s aphorisms have entered into popular culture, such as his "Dis-moi ce que tu manges, je te dirai ce que tu es," or, "Tell me what you eat, and I will tell you what you are." English speakers regularly repeat Brillat-Savarin’s idea with the phrase "you are what you eat."


Release Date: December 1993
Publisher: Farrar, Straus & Giroux
Length:464 Pages
Weight:1.40 lbs.
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