Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.
Brillat-Savarin (1755-1826)
In 1996, I did a post graduate course through the University of Adelaide, Australia. My thesis was to 'Examine the validity how Gastronomy, (as a practice), has been presented as a middle path reconciling health and pleasure and, to highlight both contemporary and earlier writers on Gastronomy'.
His is a very interesting perspective and I would encourage students of Gastronomy and the Culinary Arts to get a copy of Brillat-Savarin's 'Physiologie du Gout'.
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