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The Physiology of Taste

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Jean Anthelme Brillat-Savarin

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Seitenzahl: 196 Seiten
Lesezeit: 7 Stunden

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Exploring the intricate relationship between food and pleasure, this work delves into the philosophy of gastronomy and the art of dining. Brillat-Savarin reflects on the sensory experiences of taste, the cultural significance of food, and the role of the gourmand in society. His insights blend personal anecdotes with broader observations, making it a timeless exploration of culinary appreciation and the science behind flavor. This reproduction captures the essence of his influential thoughts on the enjoyment of eating and its impact on life.

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The Physiology of Taste, Jean Anthelme Brillat-Savarin

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Erscheinungsdatum: 2019
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Titel: The Physiology of Taste
Sprache: Englisch
Autor*innen: Jean Anthelme Brillat-Savarin
Verlag: Outlook Verlag
Erscheinungsdatum: 2019
Einband: Paperback
Seitenzahl: 196
ISBN13: 9783734088360
Schlagwörter: Sachliteratur, Philosophie, Kochbücher & Rezepte, Essen, Essays & Feuilletons, Kochkunst & Gastronomie, Ernährung, Diät
Originaltitel: Physiologie du goût
Bewertung: 5 von 5 Sternen
Beschreibung: Exploring the intricate relationship between food and pleasure, this work delves into the philosophy of gastronomy and the art of dining. Brillat-Savarin reflects on the sensory experiences of taste, the cultural significance of food, and the role of the gourmand in society. His insights blend personal anecdotes with broader observations, making it a timeless exploration of culinary appreciation and the science behind flavor. This reproduction captures the essence of his influential thoughts on the enjoyment of eating and its impact on life.