Brillat-Savarin's Physiologie Du Gout: A Handbook Of Gastronomy is a classic French book on the art and science of food and wine. Originally written in 1825 by the French lawyer and politician, Jean Anthelme Brillat-Savarin, this book has been considered a masterpiece of gastronomy ever since. The book is a collection of essays, anecdotes, and observations on food, wine, and the pleasures of the table. It covers a wide range of topics, from the physiology of taste and digestion to the history of food and the art of cooking. The book is divided into several sections, each of which explores a different aspect of gastronomy. The first section discusses the physiology of taste and the senses, while the second section focuses on the art of cooking and the different methods of preparing food. The third section covers the history and culture of food, while the fourth section explores the pleasures of the table and the social aspects of dining. The book is written in a lively and engaging style, and is filled with witty observations and colorful anecdotes. It is a must-read for anyone interested in the history and culture of food, and is a valuable resource for chefs, foodies, and wine lovers alike. This particular edition of the book was published in 1884 and is considered a classic in its own right.This Book Is In English.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

Spécifications