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A handbook of gastronomy (Physiologie du goût)

A handbook of gastronomy (Physiologie du goût)

by Jean Anthelme Brillat-Savarin
Paperback
Publication Date: 15/04/2020
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This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published. Hence any marks or annotations seen are left intentionally to preserve its true nature.
ISBN:
9789354012594
9789354012594
Category:
General & world history
Format:
Paperback
Publication Date:
15-04-2020
Publisher:
Alpha Edition
Pages:
466
Dimensions (mm):
216x140x26mm
Weight:
0.58kg
Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin (1755–1826) studied law, chemistry, and medicine in Dijon, France, before becoming the mayor of his home town, Belley, in 1792. He fled the French Revolution, returning to Paris to spend his final 25 years writing The Physiology of Taste. Brillat-Savarin considered sugar and white flour to be causes of obesity and recommended the use of protein-rich ingredients; he is considered the father of the low-carbohydrate diet.

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