5,079
edits
Changes
}}</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''", meaning Jean-Anthelme Brillat-Savarin{{czyt|Jean-Anthelme Brillat-Savarin}} (1755–1826), who was a famous gourmet, but not really a scientist. Brillat-Savarin's work, contrary to the title, doesn't actually say much about the physiology of taste. It; it's more of a suggestion for future scientists to delve into the matter.<ref>{{Cyt
| nazwisko = Brillat Savarin
| imię = Jean-Anthelme