# Physiologie du goût

By Brillat-Savarin.

"Physiologie du goût" by Jean Anthelme Brillat-Savarin is a foundational gastronomic work published in 1826. This treatise blends philosophy, science, and social observation to explore how food and dining shape civilization. Through aphorisms, meditations, and scientific analysis, Brillat-Savarin examines the sensory experience of eating, dining etiquette, and gastronomy's role in politics and society. The work argues that the art of the table transcends basic nourishment, reflecting a carefully constructed social order with national and political implications. (Summary by Project Gutenberg, written by machine.)

- Language: French
- Subjects: Gastronomy

[Read it](https://invisiblenetwork.ai/books/gutenberg/22741/read)
[Plain text](https://invisiblenetwork.ai/api/books/gutenberg/22741/text)

From Project Gutenberg. Public domain in the United States.