Physiologie du gout, ou, Méditations de gastronomie transcendante :
ouvrage théorique, historique et a l'ordre du jour, dédié aux gastronomes parisiens /
par un professeur.

Description

Main Author

Brillat-Savarin, 1755-1826.

Language(s)

French

Published

Paris : A. Sautelet et Cie. ..., 1829.

Edition

3e éd.

Subjects

Janice Bluestein Longone Culinary Archive.
Taste.
Food.
Gastronomy.
France > France / Social life and customs > France / Social life and customs / 19th century.
France > France / Social life and customs > France / Social life and customs / 18th century.

Note

Cf. Barbier, A.A. Ouvrages anonymes, 3:883.

Physical Description

2 v. : ill. ; 21 cm.

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