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Home › Philosophy › The Physiology of Taste; Or, Transcendental Gastronomy

Cover of The Physiology of Taste; Or, Transcendental Gastronomy

The Physiology of Taste; Or, Transcendental Gastronomy

Brillat-Savarin · Fayette, -1859 Robinson

FormatEbook
Published2004
Words69,762
LanguageEnglish
ReadingIncluded
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Brillat-Savarin

Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, who, as the author of Physiologie du goût, became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.

Biography from Wikipedia, CC BY-SA 4.0. Portrait: via Wikipedia (see source).

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