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In 1825 Jean Anthelme Brillat-Savarin completed a series of essays on the evolution of gastronomy called The Physiology of Taste or Meditations on Transcendental Gastronomy. The book's discussion of early sensory awareness and sexuality is suited to a psychoanalytic reading. With special attention to the oral phase, the text is discussed in terms of Freud's theory of maturational stages.