Jean Anthelme Brillat - Physiologie du gout

A fascinating edition of this work, at once literary, philosophical, and culinary, in which the author explores gastronomy as both a science and an art of living deeply linked to human nature - The author develops a series of meditations in which he analyzes taste as an essential sense influencing health, well-being, and social relations. He asserts that eating habits reflect the level of civilization and the mores of a people - Through physiological considerations, he studies the mechanisms of appetite, digestion, and the effects of foods on the body. He introduces numerous memorable aphorisms that condense his thought, notably on the link between nutrition and the destiny of nations - The author enriches his argument with anecdotes, personal observations, and historical references on dishes and culinary practices. He stresses the fundamental role of conviviality and sharing in the gastronomic experience - Jean Anthelme Brillat-Savarin - Physiologie du gout, ou Méditations de gastronomie transcendante - 1880 - Garnier Frères - VIII-492 Pages. Good binding condition, work in its original red half-chagrin binding, marbled boards, normal wear, some minor defects on the cover, slight nick on the headcap, worn corners, pigment-stained edges, smooth spine adorned with golden fillets, gilded title and author name - Good interior condition, very light and sparse foxing, a few rare pencil marks in margins (Pages 48, 49, 78, 79), text fairly clean, marbled endpapers in good condition, a pleasant copy - Delivery service available within a few days –

Utropspris:SEK 224.07

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