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}}</ref> Pożerski's book, entitled, ''Bien manger pour bien vivre'' (''Eat Well to Live Well''), was a first step to this suggestion being taken up. Pożerski argued that cooking ought to be a marriage between the art of gastronomy and the science of gastrotechnique (a word of his own coinage) whose ultimate goal would be a create a dish that would provide maximum pleasure, this inducing healthy secretion of digestive juices. ``The discovery of a new dish," wrote Pożerki, quoting Brillat-Savarin, ``does more for the happiness of the human race than the discovery of a star."<ref>{{Cyt