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

Description

Main Author

Brillat-Savarin, 1755-1826.

Language(s)

French

Published

Paris : J. Tessier, 1834.

Edition

4e 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.
Recessed cords (Binding).
Cords (Binding).
Headcaps (Binding).
Tooled lettering (Binding).
Gold tooled bindings (Binding).
Smooth spines (Binding).
Marbled papers (Binding).
Decorated papers (Binding).
Calf bindings (Binding).
Half bindings (Binding).

Note

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

Physical Description

2 v. in 1 ; 23 cm.

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