Savarin/Balzac: Du goût des excitants sur l'écriture moderne.

This article offers a comparative analysis of the pairing of two critical texts on food: the 1839 re-edition of Brillat-Savarin's Physiologie du goût, and Balzac's Traité des excitants modernes, which appeared at the end of Brillat-Savarin's book. Situated within the burgeoning gastronomic context of the time, Balzac's renowned obsession with the culinary is examined as a creative decoction made at the intersection of alimentation, generation, and textual production. (In French) (PCD)