Physiologie des Geschmacks - oder physiologische Anleitung zum Studium der Tafelgenusse den Pariser Gastronomen gewidmet ist ein unveranderter, hochwertiger Nachdruck der Originalausgabe aus dem Jahr 1865. Hansebooks ist Herausgeber von…

This pioneering work explores the connection between food, culture, and the human senses. Brillat Savarin's insightful observations and witty anecdotes about the pleasures of the table have made this book…

Well; what could be refused to that which sustains us, from the cradle to the grave, which increases the gratifications of love and the confidence of friendship which disarms hatred…

Well; what could be refused to that which sustains us, from the cradle to the grave, which increases the gratifications of love and the confidence of friendship which disarms hatred…

WORK IS IN FRENCH This book is a reproduction of a work published before 1920 and is part of a collection of books reprinted and edited by Hachette Livre, in…

Brillat-Savarin's Physiologie Du Gout: A Handbook Of Gastronomy (1884) is a classic French book on the art and science of food and drink. Written by Jean Anthelme Brillat-Savarin, a French…

Tell me what you eat, and I will tell you what you are, said Anthelme Brillat-Savarin, French lawyer, politician, magistrate, and literary man of the eighteenth and nineteenth centuries.

This 1825 masterpiece on cooking as an art and eating as a pleasure offers witty meditations on gastronomy, Parisian restaurants, the history of cooking, and a hundred other engaging topics.