The Physiology of Taste

Autori

• Brillat-Savarin Anthelme

Parametri

• Cibo
• Filosofia
• Libri di cucina
• Saggi e Articoli
• Saggistica

Maggiori informazioni sul libro

Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation.

Lingua: Inglese

Pubblicato: 1994

(In brossura)