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The physiology of tasteThe physiology of taste

The physiology of taste

Brillat-Savarin

About this book

"A must-read for anyone who loves the art of great food ... Written over the course of several decades and published two months before the author's death, the book is considered by many to be one of the best epicurean works of all time"--P. [4] of cover.

Details

OL Work ID
OL19707434W

Subjects

TasteGastronomyCookingFood

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Open Library
Book data from Open Library. Cover images courtesy of Open Library.