{"product_id":"the-physiology-of-taste-paperback-3","title":"The Physiology of Taste - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJean-Anthelme Brillat-Savarin\u003c\/b\u003e (Author), \u003cb\u003eMint Editions\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eOriginally published in 1825, \u003ci\u003ePhysiology of Taste\u003c\/i\u003e is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone\u003c\/b\u003e. The author uses a unique storytelling style to detail the sensual art of fine dining.\u003c\/p\u003e \u003cp\u003eJean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book's musings are still relevant and maintain their value in the modern world.\u003c\/p\u003e \u003cp\u003eJean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With \u003ci\u003ePhysiology of Taste\u003c\/i\u003e, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that's also essential to survival. It's an artform and science that can resonate with all.\u003c\/p\u003e \u003cp\u003eWith an eye-catching new cover, and professionally typeset manuscript, this edition of \u003ci\u003ePhysiology of Taste\u003c\/i\u003e is both modern and readable.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA popular guidebook that delves into the intent and impact of cuisine. The \u003ci\u003ePhysiology of Taste\u003c\/i\u003e by \u003cb\u003eJean Anthelme Brillat-Savarin\u003c\/b\u003e has been a staple in the culinary community for nearly 200 years. It's a groundbreaking examination of cooking, culture and science that changed the way society views and experiences food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 196\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.42 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52497500373299,"sku":"9781513268583","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/Qll3dUticExOVDY1czNaOFdkU3Izdz09.webp?v=1760054328","url":"https:\/\/www.vysn.com\/products\/the-physiology-of-taste-paperback-3","provider":"VYSN","version":"1.0","type":"link"}