THE CULINARY ENLIGHTENMENT.

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  • Author(s): Mathias, Manon
  • Source:
    History Today. Jan2021, Vol. 71 Issue 1, p40-52. 13p.
  • Additional Information
    • Subject Terms:
    • Abstract:
      The article explores the history of gastronomy. The concept emerged in the early years of the 19th century in Paris, France when writing dedicated to the art and science of eating began. It was founded by two texts, "Almanach des gourmands," by Alexandre-Laurent Grimod de la Reyniere and "Physiologie du gout (Physiology of Taste)," by Jean Anthelme Brillat-Savarin. The link between food, cognition and wellbeing as examined by novelists like George Sand is discussed.