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}}</ref> was a best seller in the French culinary literature of the early 20th century.
Encouraged by Ali-Bab, Pożerski decided to publish his own thoughts on how to cook meals that are both tasty and healthy, : an essay on theoretical gastronomy. The author of ''Practical Gastronomy'' penned a foreword to the book, where he stated that Pożerski was walking in the footsteps of ``the master of us all, the immortal author of ''The Physiology of Taste''". The immortal was Jean-Anthelme Brillat-Savarin{{czyt|Jean-Anthelme Brillat-Savarin}} (1755–1826), who was a famous gourmet, but not a scientist really. His work, contrary to the title, doesn't say much about the physiology of taste. It's more of a suggestion for future scientists to delve into the matter.<ref>{{Cyt
| nazwisko = Brillat Savarin
| imię = Jean-Anthelme
