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La Physiologie Du Gout
Paperback
ISBN13: 9781024642575
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 586
Weight: 1.78
Height: 1.19 Width: 6.14 Depth: 9.21
Language: French
La Physiologie du Goà t, by Jean Anthelme Brillat-Savarin, is a seminal work on gastronomy and culinary culture. This edition includes additional contributions from Alexandre Balthazar Laurent Grimod de la Reynière and Chevaliers de Cussy. More than a simple cookbook, this book delves into the origins and provenance of various foods, offering a detailed dictionary of ingredients from both the animal and vegetable kingdoms. It explores the hygienic properties of foods and provides a comprehensive history of culinary arts and dining habits among ancient and modern societies. A vital compendium for anyone interested in the history, culture, and science of food.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
2 different editions
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