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 BrillatSavarin 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 books musings are still relevant and maintain their value in the modern world. Jean Anthelme BrillatSavarin 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 thats also essential to survival. Its an artform and science that can resonate with all. With an eyecatching new cover and professionally typeset manuscript this edition of Physiology of Taste is both modern and readable.