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English
Norway
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© 2026 Bookis AS
English
Norway
Region is based on IP address
About the book
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 and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand...Show more
Book details
ISBN
9781841593142
Publisher
Everyman's Library
Published year
2009
Language
English
Original title
Physiology of Taste
Format
Hardcover
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