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Description
"A Handbook Of Gastronomy (Physiologie Du Gout)" 1915 BRILLAT-SAVARIN, Jean AnthelmeBRILLAT SAVARIN, Jean Anthelme [392] pp. Houghton Mifflin Company 1915 Three hundred and seventy five copies were printed this copy is number 54 9 1 4" x 6 1 2" Jean Anthelme Brillat Savarin was a 19th century French lawyer who is actually much better known for his culinary survey, Physiology of Taste. This book was a collection of aphorisms relating to food and food preparation, taste, appetite, thirst and drinking, and even a section on obesity!
BRILLAT-SAVARIN, Jean Anthelme
[392] pp.
Houghton Mifflin Company
1915
Three hundred and seventy-five copies were printed this copy is number 54
9 1/4" x 6 1/2"
Jean Anthelme Brillat-Savarin was a 19th-century French lawyer who is actually much better known for his culinary survey, Physiology of Taste. This book was a collection of aphorisms relating to food and food preparation, taste, appetite, thirst and drinking, and even a section on obesity!
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