Physiology of taste
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"Physiology of Taste" is an outstanding work of the French cook and writer Jean Etienne Brias-Savarin, who made a significant contribution to culinary literature. In the book, the author explores the psychological, physiological and cultural aspects of food, talks about taste and smell as important components of the aesthetics of a dish. He adheres to a humanistic approach to gastronomy, considering cooking as an art that unites people. "Physiology of Taste" is not only a book about food, but also a wise reflection on life, culture and the pleasure of eating.
GB/638135/R
Data sheet
- Name of the Author
- Brillat-Savarin
- Language
- Французька
- Release date
- 2007-09-23
- Title
- Physiologie du goût
- Subject
- Gastronomy
TX
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"Physiology of Taste" is an outstanding work of the French cook and writer Jean Etienne Brias-Savarin, who made a significant contribution to culinary literatur...