Sökt på: Böcker av Jean Anthelme Brillat-Savarin
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The Physiology of Taste
Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a …
The Physiology of Taste
A culinary classic on the joys of the table--written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are"--in a handsome new edition of …
Smakens fysiologi
Det klassiske franske kjøkken overlevde revolusjonen i 1789, men ble i årene som fulgte gjenstand for en omfattende profesjonalisering og teoretisering. I Smakens fysiologi …
The Physiology of Taste
"An animal swallows its food; a man eats it, but only a man of intelligence knows...how to dine." "The man who gives a dinner for a group of his friends and takes no trouble over …
Physiology of Taste
A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. …
Pleasures of the Table
Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and …
Physiologie du Gout
The Handbook of Dining
Reprint of the original, first published in 1865. Comprising the Art of Dining on Correct Principles Consistent With Easy Digestion, the Avoidance of Corpulency, and the Cure of …
Az ízlés fiziológiája
„A gasztronómia az egyetlen olyan élvezet, ami soha nem fáraszt” – vallja a téma alapmuvének megfogalmazója, Jean Anthelme Brillat-Savarin. Máig ot idézik, és szinte istenítik az …
Essai Historique Et Critique Sur Le Duel d'Apr?s Notre L?gislation Et Nos Moeurs
Essai historique et critique sur le duel d'apres notre legislation et nos moeurs / par le Cher J.-A. Brillat de SavarinDate de l'edition originale: 1819Sujet de l'ouvrage: Duel -- …
Physiologie Du Go?t, Pr?c?d?e d'Une Notice, (?d.1864)
Physiologie des Geschmacks oder Betrachtungen über höhere Gastronomie
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind. Der Verlag stellt mit …