Books Should Be Free
Loyal Books
Free Public Domain Audiobooks & eBook Downloads
Search by: Title, Author or Keyword

The Physiology of Taste   By: (1755-1826)

Book cover

In "The Physiology of Taste," the author delves into the fascinating realm of gastronomical appreciation, providing an in-depth exploration of the sensory experiences associated with eating. With a clear and engaging writing style, the author seamlessly guides readers through the intricate relationship between taste, smell, touch, and even sight, unraveling the complex mechanisms that contribute to our enjoyment of food.

One of the book's standout features is its amalgamation of scientific analysis and personal anecdotes. The author astutely combines their expertise in physiology with their own culinary experiences, resulting in a unique blend of objective observations and subjective reflections. This fusion enables the book to appeal to a wide range of readers, from the scientifically minded seeking a deeper understanding of taste to the casual food enthusiasts looking for a delightful and insightful read.

Moreover, the author's meticulous attention to detail is evident throughout the book. Each chapter focuses on a different aspect of taste, such as the sensation of sweetness or the interplay between flavors. The author leaves no stone unturned, exploring the historical, cultural, and biological factors that shape our palate. They seamlessly weave various disciplines together, presenting a well-rounded perspective on the subject matter.

Another commendable aspect of this book is its accessibility. Despite dealing with intricate scientific concepts, the author ensures that the material remains comprehensible to readers with varying levels of expertise. They use relatable examples and employ clear language to explain complex processes, allowing readers to easily follow along without feeling overwhelmed.

Additionally, the inclusion of diverse culinary traditions adds a global perspective to the book. The author showcases how different cultures have developed unique taste profiles, introducing readers to a multitude of flavors and textures. This emphasis on cultural diversity enhances our appreciation for the art of cooking and the depth of flavors found in cuisines worldwide.

However, one slight drawback of the book is the lack of attribution to an identifiable author. The use of "Unknown" as the author's name may raise questions regarding the credibility of the information presented. Nevertheless, the book's thorough research, substantiated claims, and references to renowned figures in the field reassure readers of its reliability.

In conclusion, "The Physiology of Taste" is a compelling exploration of our sensory experience of food, offering a captivating blend of scientific analysis and personal anecdotes. With its detailed examinations, accessibility, and cultural inclusivity, this book is a must-read for anyone curious about the fascinating intersection of physiology and gastronomy.

First Page:

Steve Harris, Charles Franks and the Online Distributed Proofreading Team.

THE PHYSIOLOGY OF TASTE;

OR,

TRANSCENDENTAL GASTRONOMY.

ILLUSTRATED BY ANECDOTES OF DISTINGUISHED ARTISTS AND STATESMEN OF

BOTH CONTINENTS. BY BRILLAT SAVARIN.

TRANSLATED FROM THE LAST PARIS EDITION BY FAYETTE ROBINSON.

CONTENTS.

APHORISMS of the Professor to serve as Prolegomena to his work, and Eternal basis of the Science,

DIALOGUE, between the Author and his Friend,

BIOGRAPHY,

PREFACE,

MEDITATION I. THE SENSES,

Number of the Senses,

Action of the Senses,

Perfectness of the Senses,

Powers of the Taste,

Object of the Action of the Senses,

MEDITATION II. TASTE,

Definition of Taste,

Mechanism of Taste,

Sensation of Taste,

Flavors,

Influence of Smelling on the Taste,

Analyses of the Sensation of Taste,

Order of the Impressions of Taste,

Enjoyments due to the Taste,

Supremacy of Man,

Method of the Author,

MEDITATION III. GASTRONOMY,

Origin of Sciences,

Origin of Gastronomy,

Definition of Gastronomy,

Different objects of Gastronomy,

Utility of Gastronomical Knowledge,

Influence of Gastronomy on Business,

Gastronomical Academy,

MEDITATION IV. APPETITE,

Definition of Appetite,

Anecdote,

Great Appetites,

MEDITATION V... Continue reading book >>






eBook Downloads
ePUB eBook
• iBooks for iPhone and iPad
• Nook
• Sony Reader
Kindle eBook
• Mobi file format for Kindle
Read eBook
• Load eBook in browser
Text File eBook
• Computers
• Windows
• Mac

Review this book



Popular Genres
More Genres
Languages
Paid Books