The Physiology of Taste
or Meditations on Transcendental Gastronomy
First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.
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Produktdetails
Weitere Autoren: Fisher, M.F.K. / Buford, Bill
- ISBN: 978-0-307-26972-0
- EAN: 9780307269720
- Produktnummer: 4874697
- Verlag: Random House N.Y.
- Sprache: Englisch
- Erscheinungsjahr: 2009
- Seitenangabe: 504 S.
Über den Autor
Jean Anthelme Brillat-Savarin was born in France in 1755 and died in 1826.Mary Frances Kennedy Fisher, author of The Art of Eating, was born in 1908 and died in 1992.Bill Buford, author of Heat, lives in New York City.
33 weitere Werke von Jean Anthelme Brillat-Savarin:
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or Meditations on Transcendental Gastronomy
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