The Physiology of Taste or Transcendetal Gastronomy

Product Description The author discusses the chemical components of food and their affects on human brain and physiology. A book that every chef and layman must possess.

Even careful dieters will be tempted by the appetizing and mouth-watering treats offered. Delicious!

About the Author Jean Anthelme Brillat - Savarin (1755 - 1826), a French writer, politician, lawyer, and epicure, was born in Belley, France.

He is best - known for his masterpiece of gastronomy, La Physiologie du Got (The Physiology of Taste, 1825), a book about the art of cooking and the pleasure of eating.

He served as a magistrate and judge of the Court of Cassation and wrote several books on law and political economy.