La Physiologie du Goût
, by Jean Anthelme Brillat-Savarin, is a seminal work on gastronomy and culinary culture. This edition includes additional contributions from Alexandre Balthazar Laurent Grimod de la Reynière and Chevaliers de Cussy. More than a simple cookbook, this book delves into the origins and provenance of various foods, offering a detailed dictionary of ingredients from both the animal and vegetable kingdoms. It explores the hygienic properties of foods and provides a comprehensive history of culinary arts and dining habits among ancient and modern societies. A vital compendium for anyone interested in the history, culture, and science of food.
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