The Art and Science of Taste

What does it mean to eat well? Are we born gourmands, or do we become them? And where does the pleasure of being at the table come from? Two hundred years ago, Jean Anthelme Brillat-Savarin set out to answer these questions and many others in his cult work Physiology of Taste, which this book pays tribute to in the light of the latest advances in science.

Today we know that taste results from a complex synthesis: appearance, color, smell, flavor, and texture all contribute to the appreciation of food, which is itself conditioned by our culture, our habits... and our mood! As the author explains, understanding the feats of chefs or everyday recipes requires knowledge of physical chemistry, neuroscience, medicine, and the humanities. All these components remind us that offering tasty, healthy, sustainable, ethical, and economically accessible food every day is one of the greatest challenges facing our societies.