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The Physiology of Taste Jean-Anthelme Brillat-Savarin
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The Physiology of Taste
Jean-Anthelme Brillat-Savarin
Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation.
384 pages
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 27 de enero de 1994 |
| ISBN13 | 9780140446142 |
| Editores | Penguin Books Ltd |
| Páginas | 384 |
| Dimensiones | 131 × 198 × 22 mm · 286 g |
| Lengua | Inglés |
| Traductor | Drayton, Anne |
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