Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Handbook of Dining: Or How to Dine Theoretically, Philosophically, and Historically Considered (1859)

The Handbook of Dining: Or How to Dine Theoretically, Philosophically, and Historically Considered (1859)

Brillat-Savarin, Jean Anthelme
Simpson, Leonard Francis

Paperback

General ReferenceFiction Anthologies

ISBN10: 1166310175
ISBN13: 9781166310172
Publisher: Kessinger Pub Llc
Published: Sep 10 2010
Pages: 288
Weight: 0.85
Height: 0.60 Width: 6.00 Depth: 9.00
Language: English
The Handbook of Dining, written by Brillat-Savarin and originally published in 1859, is a comprehensive guide to the art of dining. The book covers a wide range of topics related to dining, including the history of dining, the philosophy of dining, and the theoretical aspects of dining. The author provides detailed instructions on how to properly prepare and serve food, as well as how to select the right wines and other beverages to complement a meal. He also discusses the social and cultural significance of dining, and explores the role of dining in different societies and cultures throughout history. The Handbook of Dining is a valuable resource for anyone interested in the art of dining, whether as a professional chef or a home cook, and offers a fascinating glimpse into the history and culture of food and dining.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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