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The Physiology of Taste
Jean Anthelme Brillat-Savarin
This collection of recipes, experiences, reflections, history and philosophy raises gastronomy to the level of an art. First published in France in 1825, this book reflects a new era in French cuisine: the advent of the restaurant and the freedom of the bourgeois to eat out, selecting each dish with precision and anticipation. The book also includes Brillat-Savarin's views on taste, diet, maintaining a healthy and attractive weight, digestion, sleep and dreams and on being a gourmand.
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