The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
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- Synopsis
- 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 work -- here in its greatest translation -- sits on the shelf of masterpieces of world literature.
- Copyright:
- 2009
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9780307593832
- Related ISBNs:
- 9781582430089, 9780865472495, 9780140446142, 9781582431031, 9780918172112, 9781887178099, 9780307269720
- Publisher:
- EVERYMAN'S LIBRARY Alfred A. Knopf
- Date of Addition:
- 12/03/10
- Copyrighted By:
- Jean Anthelme Brillat-Savarin
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.