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Gastronomy for the masses

(article, Kim Carlson)

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Many people who love food and food writing already know the work of Jean-Anthelme Brillat-Savarin; his memoir and meditation on gastronomy, The Physiology of Taste, is a classic in the field. But others have yet to discover this 1825 treatise on eating well. 

We've chosen to reprint just a tiny part of the work, entitled "On Gastronomy." My favorite sentence from this week's excerpt is this:

bq(blue). Its influence is felt by all classes of society; for while it is gastronomy which rules the banquets of kings, it is also gastronomy which stipulates how many minutes a humble egg should be boiled.

Eating is a reminder that we are all, in the end, human.

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