The Physiology Of Taste

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The Physiology of Taste
Language: en
Pages: 430
Authors: Brillat-Savarin
Categories: Food
Type: BOOK - Published: 1926 - Publisher:

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The Physiology of Taste; Or, Transcendental Gastronomy
Language: en
Pages: 358
Authors: Jean Anthelme Brillat-Savarin
Categories: Fiction
Type: BOOK - Published: 2023-03-06 - Publisher: BoD – Books on Demand

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Reproduction of the original.
The Pleasures of the Table
Language: en
Pages: 131
Authors: Jean-Anthelme Brillat-Savarin
Categories: Cooking
Type: BOOK - Published: 2011-04-07 - Publisher: Penguin UK

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Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of Fren
The Physiology of Taste
Language: en
Pages: 428
Authors: Brillat Savarin
Categories: Cooking
Type: BOOK - Published: 2009-01-01 - Publisher: The Floating Press

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Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and poli
The Physiology of Taste
Language: en
Pages: 465
Authors: Jean-Anthelme Brillat-Savarin
Categories: Cooking
Type: BOOK - Published: 2004-09-30 - Publisher: Penguin UK

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Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in