Specifications
| Publisher | Dover Publications |
| ISBN 13 | 9780486837994 |
| ISBN 10 | 0486837998 |
| Book Description | This 19th-century masterpiece on the subject of cooking as an art and eating as a pleasure has earned an enduring place in the world's literature. In his sparkling anecdotal style, Brillat-Savarin offers witty meditations on the science of gastronomy, Parisian restaurants, the history of cooking, corpulence and diets, and a hundred other engaging topics. He also shares his best recipes, from tunny omelette to Swiss fondue. |
| About the Author | 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. |
| Language | English |
| Author | Jean Anthelme Brillat-Savarin |
| Publication Date | 30-Nov-19 |
| Number of Pages | 352 |
The Physiology Of Taste paperback english - 30-Nov-19
Added to cart
Cart Total EGP 0.00
