Physiologie du goût by Brillat-Savarin

Read now or download (free!)

Choose how to read this book Url Size
Read online (web) https://www.gutenberg.org/ebooks/22741.html.images 808 kB
EPUB3 (E-readers incl. Send-to-Kindle) https://www.gutenberg.org/ebooks/22741.epub3.images 3.9 MB
EPUB (older E-readers) https://www.gutenberg.org/ebooks/22741.epub.images 3.9 MB
EPUB (no images, older E-readers) https://www.gutenberg.org/ebooks/22741.epub.noimages 364 kB
Kindle https://www.gutenberg.org/ebooks/22741.kf8.images 9.7 MB
older Kindles https://www.gutenberg.org/ebooks/22741.kindle.images 9.6 MB
Plain Text UTF-8 https://www.gutenberg.org/ebooks/22741.txt.utf-8 725 kB
Download HTML (zip) https://www.gutenberg.org/cache/epub/22741/pg22741-h.zip 4.0 MB
There may be more files related to this item.

About this eBook

Author Brillat-Savarin, 1755-1826
Title Physiologie du goût
Credits Produced by Mireille Harmelin, Rénald Lévesque and the
Online Distributed Proofreaders Europe at
http://dp.rastko.net. This file was produced from images
generously made available by the Bibliothèque nationale
de France (BnF/Gallica)
Summary "Physiologie du goût" by Brillat-Savarin is a philosophical treatise on gastronomy written in the early 19th century." The work explores the joys and cultural significance of food and taste, emphasizing the relationship between eating, pleasure, and social interaction. It’s structured as a collection of meditations and aphorisms that reflect on the sensory experience of eating and its implications for humanity. "At the start of this treatise, the author Alph. Karr introduces Brillat-Savarin's profound thoughts on gastronomy, highlighting the complexity and pleasure associated with the act of eating." Karr reflects on the author's disdain for common moral views on gluttony, establishing a premise that understanding and appreciating food is essential to a complete human experience. The introductory sections establish the book's overarching theme: the sensory pleasures tied to food and the importance of a refined taste in both culinary and life experiences. The dialogue suggests that the book will weave together personal anecdotes, philosophical musings, and medical insights to create a comprehensive exploration of gastronomy as an art and science. (This is an automatically generated summary.)
Language French
LoC Class TX: Technology: Home economics
Subject Gastronomy
Category Text
EBook-No. 22741
Release Date
Copyright Status Public domain in the USA.
Downloads 637 downloads in the last 30 days.
Project Gutenberg eBooks are always free!