The Physiology of Taste - (Mint Editions (Philosophical and Theological Work)) by Jean-Anthelme Brillat-Savarin (Paperback)

Physiology of Taste is a culinary masterpiece that offers a unique perspective on the art and science of food.

Written by Jean Anthelme Brillat-Savarin in 1825, this book provides insight into the history and practice of eating, both alone and together.

The author's philosophical approach explores the principles of gastronomy and the hierarchy of foods within a diet, while also discussing the influence of taste and smell on our overall well-being. Through anecdotes and essays, Physiology of Taste delves into the intent and impact of cuisine, revealing how it can be both a social convention and an essential part of survival.

This modern and readable edition features an eye-catching new cover and professionally typeset manuscript, making it the perfect gift for any food lover or culinary enthusiast. Whether you're a seasoned chef or just starting to explore the world of gastronomy, Physiology of Taste is sure to inspire and educate.

With its groundbreaking examination of cooking, culture, and science, this book will change the way you think about food and the role it plays in your life.

So why wait? Order your copy today and discover the art and science of fine dining like never before!