The Physiology of Taste, Or, Meditations on Transcendental Gastronomy
Hardcover
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About this book
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.
Details
AuthorBrillat-Savarin
FormatHardcover, New
AvailabilityAsk us to order it in
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