The Physiology of Taste - Brillat-Savarin, Jean Anthelme
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This 1825 masterpiece on cooking as an art and eating as a pleasure offers witty meditations on gastronomy, Parisian restaurants, the history of cooking, and a hundred other engaging topics.

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Produktbeschreibung
This 1825 masterpiece on cooking as an art and eating as a pleasure offers witty meditations on gastronomy, Parisian restaurants, the history of cooking, and a hundred other engaging topics.
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Autorenporträt
Jean Anthelme Brillat-Savarin (1755-1826) studied law, chemistry, and medicine in Dijon, France, before becoming the mayor of his home town, Belley, in 1792. He fled the French Revolution, returning to Paris to spend his final 25 years writing The Physiology of Taste. Brillat-Savarin considered sugar and white flour to be causes of obesity and recommended the use of protein-rich ingredients; he is considered the father of the low-carbohydrate diet.