Jean Anthelme Brillat-Savarin

Fiziologija okusa ali Meditacije o transcedentalni gastronomiji

Esej Fiziologija okusa francoskega gastronoma in pravnika Brillat-Savarina (1755-1826) je ključno delo klasične gastronomske literature ter izredno pomemben element obče kulturne zgodovine obdobja restavracije. Brillat-Savarin časovno sicer ni prvi avtor gastronomske literature, je pa prvi, ki je h kulinariki pristopil z namenom, da jo sistematično formulira po razsvetljenskem vzoru prave znanosti Â– v Fiziologiji okusa

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Jean Anthelme Brillat-Savarin

Fiziologija okusa ali Meditacije o transcedentalni gastronomiji

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