The most famous book by the French gastronome, Jean Anthelme Brillat-Savarin.
A reference book in which he seeks to highlight the anatomical and histological phenomena of food. His first step on this path was to scientifically explore the role of each of the sensory organs and then the organs responsible for digestion. Later on, he offers his reader his thoughts, observations, and theories on the connections between eating and sleep, different diets, obesity, leanness, etc!
Many aphorisms are also present at the beginning of the book.
I. L'Univers n'est rien que par la vie, et tout ce qui vit se nourrit.
II. Les animaux se repaissent ; l'homme mange ; l'homme d'esprit seul sait manger.
III. La destinée des nations dépend de la manière dont elles se nourrissent
Brillat-Savarin - Physiologie Du Gout - 1862
Binding in good condition, work in its black half leather binding, covers and spine in very good condition, adorned ribbed spine, gilded titling, elegant and sound binding.
Good condition inside, slightly dirty, some underlining in coloured pencil.
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- Number of Books
- Cookery, food & drink, Reference works
- Author/ Illustrator
- Book Title
- Physiologie Du Gout
- Publication year oldest item
- Original language
- Binding/ Material
- Half leather
- Number of pages
- 19×13 cm