POSTED BY Pink Ribbon Cooking / June 20, 2013
Tuesday's adoption of obesity as a disease prompted me to open a post I had been working on about the reflections of Jean Anthelme Brillat-Savarin, A court of Appeals Judge in France and a well respected gastronomic voice in early 1800's Paris and France.
In this post I reflect on a book Brillat-Savarin wrote called Physiology of Taste. The Physiology of Taste is a reflective piece, where Brillat-Savarin shares his thoughts, referred to as meditations, on the pleasures or connoisseurship of food. These mediations explore our physiological and psychological desires for food, liquids and how these drive our appetite. Along the way he shares several conversations with friends and dialogs with himself.
Physilogy of Taste is often thought of as the most important book written about food. Given our ever expanding dialog about food and the quality of research, education and contributors in recent years I can't agree with that but, without exception, this is one of the most defining and relevant explorations about our relationship with food and how it affects our behaviors and life.Read Full Article »