Brillat-Savarin's Physiologie Du Gout: A Handbook Of Gastronomy (1884) is a classic French book on the art and science of gastronomy. Written by Jean Anthelme Brillat-Savarin, a French lawyer, politician, and gastronome, the book explores the relationship between food, taste, and the human body. The book is divided into several chapters, each of which focuses on a different aspect of gastronomy, such as the senses, the art of cooking, the pleasures of the table, and the effects of food on the body. Throughout the book, Brillat-Savarin shares his own experiences and observations, as well as his opinions on various culinary topics. He also includes recipes and tips for preparing and serving food, as well as advice on how to enjoy it to the fullest. The book is a must-read for anyone interested in the history and culture of French cuisine, as well as for those who are passionate about food and cooking.This Book Is In English.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.