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Physiologie des Geschmacks oder Betrachtungen ueber hoehere Gastronomie

Physiologie des Geschmacks oder Betrachtungen ueber hoehere Gastronomie

Den Pariser Feinschmeckern gewidmet von einem Professor Mitglied vieler gelehrter Gesellschaften

by Jean Anthelme Brillat-Savarin
Paperback
Publication Date: 01/01/1913

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Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfangen des Verlags von 1842 erschienen sind. Der Verlag stellt mit diesem Archiv Quellen fur die historische wie auch die disziplingeschichtliche Forschung zur Verfugung, die jeweils im historischen Kontext betrachtet werden mussen. Dieser Titel erschien in der Zeit vor 1945 und wird daher in seiner zeittypischen politisch-ideologischen Ausrichtung vom Verlag nicht beworben.
ISBN:
9783663010715
9783663010715
Category:
Astronomy
Format:
Paperback
Publication Date:
01-01-1913
Language:
German
Publisher:
Springer Fachmedien Wiesbaden
Country of origin:
Germany
Pages:
386
Dimensions (mm):
216x140x21mm
Weight:
0.52kg
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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