Jean Brillat-Savarin, “The Physiology of Taste”, 1825.
“Element Electron Configuration Taste Traits” was the topic of an earlier blog post. Here I present: Jean Brillat-Savarin, “The Physiology of Taste”, 1825 was a foundational text on the topic of tasting. This book presented the four basic tastes commonly assumed today. Jean Brillat-Savarin gave us “sweet “, “sour”, “salty” & “bitter” as the basic … Continue reading Jean Brillat-Savarin, “The Physiology of Taste”, 1825.
