The physiology of taste
or Meditations on transcendental gastronomy
by Brillat-Savarin
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"A must-read for anyone who loves the art of great food ... Written over the course of several decades and published two months before the author's death, the book is considered by many to be one of the best epicurean works of all time"--P. [4] of cover.
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Subjects
Taste, Gastronomy, Cooking, FoodShowing 2 featured editions. View all 2 editions?
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The physiology of taste: or, Transcendental gastronomy : illustrated by anecdotes of distinguished artists and statesmen of both continents
2012, Digireads.com Publishing
in English
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Book Details
Edition Notes
Edition of 750 copies.
Rare Book copy: No. 147.
Biographical note: p. xii-xiv.
"A translation of the Physiologie du goût appeared in 1883, in a small limited edition, under the title of A handbook of gastronomy (London: Nimmo & Bain). No other complete translation has been published in England ..." --Biog. note.
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History
- Created December 29, 2022
- 2 revisions
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| June 24, 2023 | Edited by ImportBot | import existing book |
| December 29, 2022 | Created by MARC Bot | Imported from marc_columbia MARC record |