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The Physiology of Taste: Or Meditations on Transcendental Gastronomy
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ISBN10: 1463587309
ISBN13: 9781463587307
Publisher: Createspace
Pages: 192
Weight: 0.58
Height: 0.41 Width: 5.98 Depth: 9.02
Language: English
ISBN13: 9781463587307
Publisher: Createspace
Pages: 192
Weight: 0.58
Height: 0.41 Width: 5.98 Depth: 9.02
Language: English
Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer and politician who gained unlikely fame as a master of the art and science of good eating and fine cuisine. He effectively started the whole genre of books on gastronomy and cooking with this great work THE PHYSIOLOGY OF TASTE, which has since become famous, first published in 1825, two months before his death. The book has not been out of print since it first appeared.
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