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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>Originally published in 1825, <i>Physiology of Taste</i> is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone</b>. The author uses a unique storytelling style to detail the sensual art of fine dining.</p> <p>Jean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book's musings are still relevant and maintain their value in the modern world.</p> <p>Jean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With <i>Physiology of Taste</i>, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that's also essential to survival. It's an artform and science that can resonate with all.</p> <p>With an eye-catching new cover, and professionally typeset manuscript, this edition of <i>Physiology of Taste</i> is both modern and readable.</p><p/><br></br><p><b> From the Back Cover </b></p></br></br><p>A popular guidebook that delves into the intent and impact of cuisine. The <i>Physiology of Taste</i> by <b>Jean Anthelme Brillat-Savarin</b> has been a staple in the culinary community for nearly 200 years. It's a groundbreaking examination of cooking, culture and science that changed the way society views and experiences food.</p>

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