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The Anatomy of a French Meal

in Culture Food & Drink 306 views

Eating in France has long been considered an art form. Taking pleasure in preparing and enjoying a meal with friends and families is a central part of French culture, the mechanics of which have been long documented. In 1825, a humble book was published entitled “The Physiology of Taste.” Written as a series of short essays, the volume was not authored by a chef or food critic, but rather by a lawyer, former mayor and judge, named Jean Anthelme Brillat-Savarin. Continue Reading

4 minute read

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