The Physiology of Taste

The Physiology of Taste is a philosophical and witty 1825 reflection on gastronomy by Jean Anthelme Brillat-Savarin. It argues that food is central to human existence, profoundly shaping society, culture, happiness, and morality, not just providing nourishment. The work positions the art of eating as a universal language and a powerful tool for social cohesion and personal joy. Its themes on the destiny of nations and the significance of taste remain highly relevant today.