Juriste et homme politique français, il acquit une renommée d'épicurien et de gastronome. Son héritage littéraire réside dans l'exploration profonde des plaisirs de la table et l'art de savourer les mets. Par son œuvre, il éleva la gastronomie au rang de discipline intellectuelle et philosophique. Ses écrits continuent d'inspirer gourmets et critiques par leur perspective intemporelle sur la culture culinaire.
Physiologie du go�t, ou m�ditations de gastronomie transcendante, est le titre du plus c�l�bre des ouvrages litt�raires du gastronome fran�ais Jean Anthelme Brillat-Savarin. Il fut publi� en 1825, deux mois avant sa mort, de fa�on anonyme, chez Sautelet, en deux volumes.
Celebrated for its exploration of the relationship between food and identity, this culinary classic offers insights into the joys of dining. The distinguished translation by M. F. K. Fisher is presented in a beautifully crafted edition, complemented by a new introduction from Bill Buford. The book delves into the philosophy of gastronomy, emphasizing how our eating habits reflect our character and culture.
The book is recognized for its significant contribution to literature, serving as a vital resource for future generations. It is presented in its original print format, preserving any marks or annotations to maintain its authentic character. This dedication to authenticity ensures that the book's historical context and scholarly value are honored, preventing it from being forgotten.
Exploring the intricate relationship between food, taste, and pleasure, this work by Jean Anthelme Brillat-Savarin elevates gastronomy to an art form. Divided into twelve chapters, it covers topics such as the physiology of taste, cooking techniques, and the historical context of food. Brillat-Savarin advocates for quality ingredients and skilled preparation, offering recipes for various dishes. This comprehensive guide serves as an inspiring resource for culinary enthusiasts, highlighting the joy of dining beyond mere sustenance.
This publication focuses on reproducing historical works in large print, catering specifically to individuals with impaired vision. The Megali publishing house emphasizes accessibility, ensuring that these important texts are available to a wider audience.
Focusing on the principles of dining, this reprint from 1865 explores the relationship between food and digestion, offering guidelines for maintaining a healthy weight. It emphasizes the importance of eating habits that promote easy digestion while addressing concerns of corpulence and leanness. The book also includes special remarks that provide further insight into these topics, making it a valuable resource for those interested in nutrition and wellness.
As a facsimile reprint of an original antiquarian work, this book preserves the cultural significance of the text despite potential imperfections like marks and notations. It reflects a commitment to protecting and promoting classic literature by offering a high-quality, accessible edition that remains true to its source. This dedication ensures that readers can engage with historically important works while appreciating their authentic character.
Uváhy o chuti, o pôžitku z jedla a iných blízkych zážitkoch.
Der unveränderte Nachdruck der Originalausgabe von 1867 bietet einen authentischen Einblick in die Literatur und Kultur der Zeit. Leser können sich auf den historischen Kontext und die sprachlichen Besonderheiten der Epoche freuen, die in diesem Werk lebendig werden. Die Wiederveröffentlichung ermöglicht es, die Gedanken und Ideen der damaligen Gesellschaft nachzuvollziehen und die Relevanz der Themen für die heutige Zeit zu erkennen.
