Brillat-Savarin

The Physiology of Taste; Or, Transcendental Gastronomy (eBook, ePUB)

Exploring Transcendental Gastronomy Through Brillat-Savarin's Culinary Musings
Übersetzer: Robinson, Fayette

• Format: ePub

Produktbeschreibung

In "The Physiology of Taste; Or, Transcendental Gastronomy," Jean Anthelme Brillat-Savarin embarks on a profound exploration of gastronomy that transcends mere culinary instruction. Written in 1825, this seminal work intertwines philosophical musings and sensory experiences to elevate the act of eating into an art form and a subject of intellectual inquiry. Brillat-Savarin's literary style is characterized by its rich, eloquent prose peppered with wit and personal anecdotes, offering a delightful narrative that ranges from the physiological basis of taste to cultural reflections on food practices in various societies. His insights reveal the relationship between food, pleasure, and identity, situating the text within the broader context of 19th-century thought that began to recognize the importance of sensory experience in human existence. Brillat-Savarin was not merely an epicurean but a lawyer and politician whose appreciation for food was deeply rooted in his life experiences in post-revolutionary France. Having faced exile and witnessing the vast tapestry of culinary traditions, he sought to express how gastronomy reflects societal values. His background informs his multifaceted approach to taste'Äîmelding science, philosophy, and art'Äîinspiring readers to appreciate the complex interplay between food and humanity. This book is a must-read for anyone interested in the intricacies of taste and food culture. Brillat-Savarin's timeless observations resonate with contemporary discussions about gastronomic identity and the significance of culinary experiences. Readers will find themselves captivated by his insights and enchanted by his prose, making "The Physiology of Taste" an essential addition to the library of any culinary enthusiast or philosophy aficionado.

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Produktdetails

• Verlag: Good Press
• Seitenzahl: 255
• Erscheinungstermin: 21. November 2019
• Englisch
• ISBN-13: 4057664648549
• Artikelnr.: 58499455

Autorenporträt

Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer and politician who gained posthumous fame as a gastronome with his delightful treatise on food, 'The Physiology of Taste; Or, Transcendental Gastronomy' (1825). This book, considered a timeless culinary classic, is a reflective work on the pleasures of the table. An intellectual figure of the Enlightenment and ahead of his time, Brillat-Savarin touches on topics such as dietetics, cooking methods, gastronomic pleasures, and the psychology of eating. While 'The Physiology of Taste' is his most renowned work, it is his literary and philosophical approach to gastronomy that has cemented his legacy. He delves into food with wit and elegance, incorporating aphorisms such as 'Tell me what you eat, and I shall tell you what you are,' underpinning his belief in the connection between food and identity. Brillat-Savarin's style is unique for his abilities to combine scientific aspects with anecdotal and personal experiences, bridging the gap between the art of fine living and empirical science. His work predates the modern food writing genre and influences countless food lovers and writers. Brillat-Savarin's contributions go beyond mere culinary arts; they offer a perspective on the social and cultural dimensions of eating.