• Fisiología del gusto. Racionero
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Fisiología del gusto del siglo XXI. Luis y Alexis Racionero

Physiology of Taste in the 21st Century. Luis & Alexis Racionero

Physiology of Taste by Jean-Anthelme Brillat-Savarin is one of the most iconic works written on the art of eating and drinking, and on gastronomy in general.

This homage project, taking the form of a contemporary replica, is the result of conversations between Ferran Adrià and Luis Racionero.

Following the death of Luis Racionero, the project was concluded by his son, Alexis Racionero. It reflects a historical moment of change within the restaurant business, a space and time between the renowned classical French cuisine and the emergence of the Spanish culinary new wave.


392 pages

125 x 205 mm

Hard cover

ISBN: 978-84-09-27633-2


Around 200 years ago, Physiology of Taste (1825) was published in Paris. It was the last work of Jean-Anthelme Brillat-Savarin, who died two months after its completion. This famous essay was presented as “meditations of transcendent gastronomy”, a set of theoretical and historical reflections dedicated to Parisian gastronomes. Brillat-Savarin, a professor and member of various literary and scientific societies, left behind a work that would become a classic of gastronomic literature.


On a conceptual level, the book, titled in French as Physiologie du Goût, would become a canon of the style of European cuisine known as “Haute Cuisine”. After 1970, a paradigm shift in cooking styles took place, the result of a changing cultural landscape, an exploration of the limits of the gastronomic restaurant sector, and from various technological and conceptual innovations: “Classical culinary art” led to “Nouvelle Cuisine”.


Luis Racionero (1940-2020) was commissioned to reflect these changes in the restaurant sector, in the same way that Brillat-Savarin had done previously. Luis was the perfect choice for this role, being one of the last members of a venerable generation of gourmets who had feasted in the great European dining rooms.


Physiology of Taste in the 21st Century is a posthumous work that concludes through the pen of Alexis Racionero. A book written by two hands that follows the structure of the original version of Brillat-Savarin’s first edition. It is presented in the form of meditations filled with anecdotes from countless meals, a great celebration of gastronomy, good taste and the pleasure of the senses. A compendium of hedonism and freedom.

In this section is a short summary of each chapter of the book

A posthumous work, a homage and at the same time a contemporary replica of Brillat-Savarin’s Physiology of Taste, conceived and begun by Luís Racionero and then brought to completion by his son Alexis Racionero upon the author’s death.

La Vanguardia

La Vanguardia

A posthumous work by Luis Racionero, finished by his son Alexis. It is a singular creation, so out of its time that it has a captivating quality.

El Periódico

About the authors

Luis Racionero

Luis Racionero was a French-speaking gourmet and wine lover. Engineer, town planner and writer. During his life, he wrote more than forty books with a multifaceted spirit related to the Renaissance humanism he loved so much.

He won several awards such as the Prudenci Bertrana Prize, the Anagrama Essay Prize and the Azorín Prize for Best Novel.

During his career, he held important cultural positions, including director of the Collège d’Espagne in Paris and of the National Library in Madrid. This allowed him to develop the good taste and knowledge of French cuisine to which many others did not have access to. He was a perfect cross between bon vivant, free-thinking liberal and multifaceted Renaissance man.

Bacchus and his muses in the art of good living would nod in agreement that his last words serve as a legacy to the great cuisine that gave him so much pleasure.

Alexis Racionero

Alexis Racionero, historian and Doctor in Art History, has taught film studies for more than twenty years at the ESCAC Film School and has written several books on oriental philosophy including El viaje del héroe. Therapist, generative coach, yoga and meditation teacher. He writes for publications such as La Vanguardia and National Geographic. An extensive traveller and documentarist, and a great lover of Asia.

Fortunate to enjoy fine wines and epicurean delicacies because, in the words of his late father, one only learns through the experiences of the palate and through comparison. A firm believer in good taste, art, the necessity to maintain an ability to contemplate and associate, and to open the doors of perception to the imagination.