The Physiology of Taste: Or Meditations on Transcende... by Jean Anthelme Brilla-image
The Physiology of Taste: Or Meditations on Transcende... by Jean Anthelme Brilla-image
The Physiology of Taste: Or Meditations on Transcende... by Jean Anthelme Brilla-image
The Physiology of Taste: Or Meditations on Transcende... by Jean Anthelme Brilla-image
The Physiology of Taste: Or Meditations on Transcende... by Jean Anthelme Brilla-image

The Physiology of Taste: Or Meditations on Transcende... by Jean Anthelme Brilla

$ 5.26

Author: Jean Anthelme Brillat-Savarin Book Title: Physiology of Taste : or Meditations on Transcendental Gastronomy with Recipes Book Series: Vintage Classics Ser. width: 5.2 in Publisher: Knopf Doubleday Publishing Group height: 1.1 in Number of Pages: 464 Pages Item Height: 1.1 in Publication Year: 2011 Genre: Cooking, Social Science Topic: Anthropology / Cultural & Social, History, Essays & Narratives ISBN: 9780307390370 Item Width: 5.2 in Format: Trade Paperback Language: English Item Weight: 13.5 Oz Item Length: 7.8 in

Description

The Physiology of Taste: Or Meditations on Transcende... by Jean Anthelme Brilla. The pages of this 464-page trade paperback are filled with insightful essays and narratives that delve into the history and anthropology of food, making it an excellent addition to any food lover's collection. This book is a fascinating exploration of the cultural and social aspects of gastronomy, written by the esteemed author Jean Anthelme Brillat-Savarin. The pages of this 464-page trade paperback are filled with insightful essays and narratives that delve into the history and anthropology of food, making it an excellent addition to any food lover's collection. Published in 2011 by Knopf Doubleday Publishing Group, this book is a must-read for anyone interested in the art of cooking and its impact on society. With a length of 7.9 inches, a height of 1 inch, and a width of 5.2 inches, the book has a weight of 13.2 ounces, making it easy to carry around. Its language is English, and it falls under the genres of cooking and social science, with topics such as anthropology, cultural and social history, and essays and narratives.

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