Paperback • 1948 • English

The Physiology of Taste: Meditations on Transcendental Gastronomy

Name: The Physiology of Taste: Meditations on Transcendental Gastronomy
SKU: 9780871402004
Availability: OutOfStock
ISBN: 9780871402004

By Jean Anthelme Brillat-Savarin

0 Ratings • 0.0 of 5

‌
‌

‌

‌
‌

‌

‌
‌
‌
‌
‌
‌
‌
‌

‌

About the book

"An animal swallows its food; a man eats it, but only a man of intelligence knows...how to dine." "The man who gives a dinner for a group of his friends and takes no trouble over what they are to eat is not fit to have any friends." "The discovery of a new dish does more for the happiness of mankind than the discovery of a new star." The above are a few of the "transcendental" meditations upon cooking as an art and eating as a pleasure which glow throughout the length of Physiologie du Gout. Bri...Show more

Book details

ISBN

9780871402004

Publisher

Liveright Publishing Corporation

Published year

1948

Language

English

Original title

The Physiology of Taste: Meditations on Transcendental Gastronomy

Format

Paperback

Shippping and returns

Shipping

Used books are shipped by the seller. Expected delivery after package is sent is 2-4 days.

Returns

Contact the seller after delivery.

Reviews · 0

0 Ratings • 0.0 of 5

The Routledge Handbook of Gastronomic Tourism

Saurabh Kumar Dixit

The Complete Language of Food A Definitive and Illustrated History

S. Theresa Dietz

Taste

Stanley Tucci

Gastrophysics The New Science of Eating

Charles Spence (Experimental psychologist)

Smakens fysiologi

Jean-Anthelme Brillat-Savarin

Gulp

Mary Roach

Cretan Cuisine The Best Traditional Recipes for Health and Longevity

Sophie Katsanevakis

The Virtues of the Table: How to Eat and Think

Julian Baggini

The Philosophy of Food

David M. Kaplan

Al Dente - Madness, Beauty & the Food of Rome

David Winner

The Good Table

Valentine Warner

Gourmeten

Muriel Barbery

Sensory Evaluation of Food - Principles and Practices

Harry T. Lawless

Physiology of Taste

Jean Anthelme Brillat-Savarin

The Gourmet

Muriel Barbery

In Defence of Food

Michael Pollan

A Certain Je Ne Sais Quoi The Ideal Guide to Sounding, Acting and Shrugging Like the French

Charles Timoney

Larousse gastronomique in slipcase

Food The Chemistry of Its Components

Tom P. Coultate

Molecular Gastronomy

Herve This

In Defence of Food The Myth of Nutrition and the Pleasures of Eating

Michael Pollan

In Defense of Food

Michael Pollan

The Complete Robuchon

Joel Robuchon

Eating for England: The Delights and Eccentricities of the British at the Table

Nigel Slater

The Higher Taste

A. C. Bhaktivedanta Swami Prabhupada

Gourmet Shops of Paris An Epicurean Tour

Pierre Rival

Wine A Life Uncorked

Hugh Johnson

McGee on Food and Cooking

Harold McGee

Franske fristelser

Peter Mayle

The Landscape of food : the food relationship of town and country in modern times

The Paris Cookbook

Patricia Wells

Recipes from the French Wine Harvest Vintage Feasts from the Vineyards

Rosi Hanson

Burgundy gastronomique

Olivia Callea

aromas and flavors of past and present

alice b. toklas

The French Woman’s Kitchen

Brigitte Tilleray

academie du vin wine course

Steven Spurrier

Art Culinaire

Louis Outhier

The Book of Whole Meals

Annemarie Colbin

Gourmet om god vin og festlig mad: fra kalvefilet esdragon til det eksotiske køkken

Johann Wilsberger

Joy of Sex: Gourmet Guide to Lovemaking

Alex Comfort

The Physiology of Taste: Meditations on Transcendental Gastronomy

You might also like