Jean-Anthelme Brillat-Savarin
Physiologie Du Gout, 1826
Sunday, April 4, 2010
On Gastronomy
"Gastronomy: the intelligent knowledge of whatever concerns man's nourishment. The subject of gastronomy is whatever can be eaten; its direct end is the conservation of individuals; and its means of execution are the culture which produces, the commerce which exchanges, the industry which prepares, and the experience which invents means to dispose of everything to the best advantage."
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