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The Physiology of Taste
Jean Anthelme Brillat-Savarin (Author) Average Customer Review:   (5)
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You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the... Read More |
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