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Physiology of Taste
Physiology of Taste
Author: Jean Anthelme Brillat-Savarin
Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision ...  more »
ISBN-13: 9780486205915
ISBN-10: 0486205916
Pages: 326
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Publisher: Dover Publications Inc.
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 0
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