Physiologie du goût

In this thoughtful meditation on the physiology of taste, the author weaves together science, history, and philosophy to ask why we cherish the act of eating. The narrative opens with a lively critique of moral pretension, suggesting that true virtue should accommodate rather than suppress our natural appetites. From the bustling markets of Paris to the ancient tables of Rome, the book sketches a rich tapestry of culinary culture that feels both timeless and immediate.

Guided by the spirit of Brillat‑Savarin, the author re‑examines gourmandise not as a vice but as a refined sensibility that can sharpen the mind. A series of vivid anecdotes—helmets forged for heroes, bakers trading bread for gold, fishermen dreaming of lobster—illustrate how taste intertwines with ethics, politics, and art. Listeners are invited to taste the world with fresh curiosity, recognizing that the pleasures of the palate echo the pleasures of color, sound, and scent.