The Physiology of Taste: Or, Meditations on Transcendental Gastronomy

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The Physiology of Taste or Meditations on Transcendental Gastronomy - Brillat-Savarin, Jean Anthelme, and Fisher, M F K (Translated by)

Originally published in 1825, The Physiology of Taste is the most famous book ever written about food. Witty and elegant, it is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his ...

The Physiology of Taste or Meditations on Transcendental Gastronomy 2000, Counterpoint LLC

ISBN-13: 9781582431031

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