The Physiology of Taste; Or, Transcendental Gastronomy
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"Physiology of taste; or, Transcendent Gastronomy" is an outstanding work of the famous French gastronome and literary figure Jean-Antelme Brill-Savarin. The book perfectly combines a scientific approach to the study of gastronomy with the literary grace of the author.
In her book, Brillha-Savarin considers not only the physiological aspects of taste and perception of food, but also the entire culture of food in the context of social and cultural life. He explores the influence of emotions, associations and psychological mechanisms on our perception of food.
Much attention is paid in the book to recipes, gastronomic recommendations and the author's own observations. Readers will find in this work not only a deeper understanding of the processes that occur in our body when consuming food, but also new views on cooking as part of cultural heritage.
"Physiology of taste; or, Transcendent Gastronomy" is not only a guide for gastronomy fans, but also a valuable document that helps us better understand and appreciate the art of food and nutrition.
GB/780888/R
Data sheet
- Name of the Author
- Brillat-Savarin
- Language
- English
- Release date
- 2004-04-01
- Title
- Or, Transcendental Gastronomy
Physiologie du goût. English
The Physiology of Taste - Translator
- Fayette Robinson
- Subject
- Gastronomy
TX
