The Physiology of Taste, or Meditation on Transcendent Gastronomy, a Work Theoretical, Historical, and Programmed

The Physiology of Taste, by Anthelme Brillat-Savarin, is a seminal work on gastronomy that explores the pleasures of the table. Published in 1825, it is less a cookbook and more a collection of witty observations, precepts, and anecdotes related to food and dining.1

The book delves into the theoretical, historical, and programmed aspects of "transcendent gastronomy". While it touches upon the physiological basis of taste, including the role of taste buds and the five primary taste sensations (sweet, salty, sour, bitter, and umami), its primary focus is on the broader experience and appreciation of food. Brillat-Savarin's work emphasizes that flavor is a complex attribute created by the senses of smell, taste, and touch, and that preferences are often learned behaviors.123