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The Physiology of Taste Paperback - 2020
by Jean-Anthelme Brillat-Savarin; Contribution by Mint Editions
From the publisher
From the rear cover
A popular guidebook that delves into the intent and impact of cuisine. The Physiology of Taste by Jean Anthelme Brillat-Savarin has been a staple in the culinary community for nearly 200 years. It's a groundbreaking examination of cooking, culture and science that changed the way society views and experiences food.
Details
- Title The Physiology of Taste
- Author Jean-Anthelme Brillat-Savarin; Contribution by Mint Editions
- Binding Paperback
- Pages 196
- Volumes 1
- Language ENG
- Publisher Mint Editions
- Date 2020-12-01
- ISBN 9781513268583 / 1513268589
- Weight 0.48 lbs (0.22 kg)
- Dimensions 8 x 5 x 0.45 in (20.32 x 12.70 x 1.14 cm)
-
Themes
- Chronological Period: 1800-1850
- Cultural Region: French
- Ethnic Orientation: French
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The Physiology of Taste (Mint Editions)
by Brillat-Savarin, Jean-Anthelme
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The Physiology of Taste (Mint Editions)
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The Physiology of Taste
by Brillat-savarin, Jean-anthelme/ Mint Editions (Corporate Author)
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The Physiology of Taste
by Jean-Anthelme Brillat-Savarin
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The Physiology of Taste (Mint Editions (Philosophical and Theological Work))
by Brillat-Savarin, Jean-Anthelme
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- 9781513268583 / 1513268589
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The Physiology of Taste (Mint Editions (Philosophical and Theological Work))
by Brillat-Savarin, Jean-Anthelme
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