By Jean Anthelme Brillat-Savarin,Bill Buford,M.F.K. Fisher
First released in France in 1825 and constantly in print ever on account that, The body structure of flavor is a ancient, philosophical, and finally Epicurean choice of recipes, reflections, and anecdotes on every little thing and something gastronomical. Brillat-Savarin, who spent his days consuming in the course of the famed nutrition capital of Dijon, lent a intelligent, exuberant, and comically witty voice to culinary concerns that also resonate at the present time: the increase of the vacation spot eating place, vitamin and weight, digestion, and flavor and sensibility.
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Extra info for The Physiology of Taste: or Meditations on Transcendental Gastronomy (Vintage Classics)
The Physiology of Taste: or Meditations on Transcendental Gastronomy (Vintage Classics) by Jean Anthelme Brillat-Savarin,Bill Buford,M.F.K. Fisher