Physiologie du goût
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- FormatePub
- ISBN978-2-5281-0391-3
- EAN9782528103913
- Date de parution01/09/2025
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurScience & Technology Publishing
Résumé
Physiologie du goût (The Physiology of Taste), written by Jean Anthelme Brillat-Savarin and first published in 1825, is a seminal work in the literature of gastronomy and culinary philosophy. This classic book is structured as a series of meditations, anecdotes, and reflections on the pleasures of the table, blending scientific observation, personal experience, and witty commentary. Brillat-Savarin, a French lawyer and politician, approaches the subject of food and taste with both intellectual rigor and playful humor, exploring the physiological, psychological, and social aspects of eating.
The book is divided into several sections, including aphorisms, meditations, and miscellaneous observations, each delving into different facets of gastronomy. Brillat-Savarin discusses the senses, the nature of appetite, digestion, the effects of different foods and beverages, and the art of dining. He offers insights into the role of taste in human happiness, the importance of moderation, and the cultural significance of meals.
Throughout, he interweaves stories from his own life, encounters with notable figures, and practical advice for both hosts and guests. Physiologie du goût is renowned for its elegant prose, philosophical depth, and enduring wit. It is not merely a cookbook or a manual of etiquette, but a celebration of the joys of eating and the art of living well. Brillat-Savarin's famous aphorism, Tell me what you eat, and I will tell you what you are, encapsulates the book's central theme: that our relationship with food reveals much about our character and society.
The work has influenced generations of chefs, writers, and food lovers, and remains a foundational text in the study of gastronomy.
The book is divided into several sections, including aphorisms, meditations, and miscellaneous observations, each delving into different facets of gastronomy. Brillat-Savarin discusses the senses, the nature of appetite, digestion, the effects of different foods and beverages, and the art of dining. He offers insights into the role of taste in human happiness, the importance of moderation, and the cultural significance of meals.
Throughout, he interweaves stories from his own life, encounters with notable figures, and practical advice for both hosts and guests. Physiologie du goût is renowned for its elegant prose, philosophical depth, and enduring wit. It is not merely a cookbook or a manual of etiquette, but a celebration of the joys of eating and the art of living well. Brillat-Savarin's famous aphorism, Tell me what you eat, and I will tell you what you are, encapsulates the book's central theme: that our relationship with food reveals much about our character and society.
The work has influenced generations of chefs, writers, and food lovers, and remains a foundational text in the study of gastronomy.
