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...du goût, published in Paris in 1825 by the French gastronomist Jean-Anthelme Brillat-Savarin, who wrote: Of all our senses, taste, such as Nature has created it, remains the one which, on the whole, gives us the maximum delight: … because, when we eat, we experience an indefinable and peculiar sensation of well-being, arising out of an instinctive awareness that...