The Physiology of Taste
(eBook)

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Published
Dover Publications, 2019.
Status
Available Online

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Format
eBook
Language
English
ISBN
9780486844404

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Citations

APA Citation, 7th Edition (style guide)

Jean Anthelme Brillat-Savarin., & Jean Anthelme Brillat-Savarin|AUTHOR. (2019). The Physiology of Taste . Dover Publications.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Jean Anthelme Brillat-Savarin and Jean Anthelme Brillat-Savarin|AUTHOR. 2019. The Physiology of Taste. Dover Publications.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Jean Anthelme Brillat-Savarin and Jean Anthelme Brillat-Savarin|AUTHOR. The Physiology of Taste Dover Publications, 2019.

MLA Citation, 9th Edition (style guide)

Jean Anthelme Brillat-Savarin, and Jean Anthelme Brillat-Savarin|AUTHOR. The Physiology of Taste Dover Publications, 2019.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDeef0cb44-26f7-66f2-2d6d-807cff04c320-eng
Full titlephysiology of taste
Authorbrillat savarin jean anthelme
Grouping Categorybook
Last Update2023-10-09 20:08:59PM
Last Indexed2024-03-27 03:45:17AM

Book Cover Information

Image Sourcehoopla
First LoadedNov 7, 2022
Last UsedNov 7, 2022

Hoopla Extract Information

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    [synopsis] => "Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended paean to the joys of food and drink has earned an enduring place in the world's literature. 
Brillat-Savarin found his true passion in gastronomy, asserting that "the discovery of a new dish does more for the happiness of mankind than the discovery of a new star." In his sparkling anecdotal style, he offers witty meditations on the senses, the science of gastronomy, the erotic virtue of truffles, hunting wild turkeys in America, Parisian restaurants, the history of cooking, corpulence, diets, the best ways of making coffee and chocolate, and a hundred other engaging topics. He also shares some of his best recipes, including tunny omelette, pheasant, and Swiss fondue. No cook, chef, gourmet, or lover of fine food should miss this landmark in the gastronomic literature, a timeless work that has charmed and informed two centuries of epicures.
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