Name: Physiology of Taste (en Inglés)
Price: 24830.00 CLP
Availability: InStock
Author: Jean-Anthelme Brillat-Savarin
ISBN: 9781513205861

Formato

Libro Físico

Editorial

Mint Editions

Autor

Jean-Anthelme Brillat-Savarin

Año

2020

Idioma

Inglés

N° páginas

198

Encuadernación

Tapa Dura

ISBN13

9781513205861

Categorías

Cocina: comidas y bebidas

Physiology of Taste (en Inglés)

Jean-Anthelme Brillat-Savarin (Autor) · Mint Editions · Tapa Dura

Libro Físico

$ 24.830

$ 41.380

Ahorras: $ 16.550

40% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "Physiology of Taste (en Inglés)"

Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a unique storytelling style to detail the sensual art of fine dining. Jean 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. Jean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With Physiology of Taste, 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. With an eye-catching new cover, and professionally typeset manuscript, this edition of Physiology of Taste is both modern and readable.