The Physiology of Taste
Brillat-Savarin, Jean Anthelme
Penguin Books Ltd, 1994
18,95 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9780140446142
- ISBN-10
- 0140446141
- Publisher
- Penguin Books Ltd
- Year
- 1994
- Publication date
- 1994-01-27
- Pages
- 384
- Dimensions
- 198x131x22
- Weight
- 286