Related Books
Language: en
Pages: 430
Pages: 430
Type: BOOK - Published: 1926 - Publisher:
Language: en
Pages: 358
Pages: 358
Type: BOOK - Published: 2023-03-06 - Publisher: BoD – Books on Demand
Reproduction of the original.
Language: en
Pages: 465
Pages: 465
Type: BOOK - Published: 2004-09-30 - Publisher: Penguin UK
Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in
Language: en
Pages: 247
Pages: 247
Type: BOOK - Published: 2015-02-23 - Publisher: John Wiley & Sons
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obta
Language: en
Pages: 428
Pages: 428
Type: BOOK - Published: 2009-01-01 - Publisher: The Floating Press
Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and poli
