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Physiologie Des Geschmacks Oder Betrachtungen Uber Hohere Gastronomie

Physiologie Des Geschmacks Oder Betrachtungen Uber Hohere Gastronomie

Jean Anthelme Brillat-Savarin

105,91 €
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Editorial:
Springer Nature B.V.
Año de edición:
1913
Materia
Astronomía, espacio y tiempo
ISBN:
9783663010715
105,91 €
IVA incluido
Disponible
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Otros libros del autor

  • The Physiology of Taste; or, Transcendental Gastronomy
    Jean Anthelme Brillat-Savarin
    'The Physiology of Taste' by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as beautifully written. Brillat-Savarin’s unique storytelling style explores the sensual art of fine dining, which is an expression of ourselves. The book looks at the relationship b...
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  • The Physiology of Taste; or, Transcendental Gastronomy
    Jean Anthelme Brillat-Savarin
    'The Physiology of Taste' by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as beautifully written. Brillat-Savarin’s unique storytelling style explores the sensual art of fine dining, which is an expression of ourselves. The book looks at the relationship b...
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  • A handbook of gastronomy (Physiologie du goût)
    Jean Anthelme Brillat-Savarin
    This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published. Hence any marks or annotations seen are left intentionally to preserve ...
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  • Brillat-Savarin’s Physiologie Du Gout
    Jean Anthelme Brillat-Savarin
    Brillat-Savarin’s Physiologie Du Gout: A Handbook Of Gastronomy is a classic French book on the art and science of food and wine. Originally written in 1825 by the French lawyer and politician, Jean Anthelme Brillat-Savarin, this book has been considered a masterpiece of gastronomy ever since. The book is a collection of essays, anecdotes, and observations on food, wine, and th...
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  • The Physiology of Taste
    Jean Anthelme Brillat-Savarin
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