The physiology of taste: or, Meditations on transcendental gastronomy

Trama

COOKERY / FOOD & DRINK ETC. Brillat - Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. Witty, shrewd and anecdotal, "The Physiology of Taste" not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.

Libri simili

• The Pleasures of the Table di Brillat-Savarin (2011)
• Tasty: the art and science of what we eat di John McQuaid (2015)
• A Matter of Taste: The Penguin Book of Indian Writing on Food di Nilanjana S. Roy (2004)
• La cucina futurista di Filippo Tommaso Marinetti
• Taste archaeology di Edina Regoli
• 50 foods: the essentials of good taste, with notes on wine di Edward Behr (2013)
• European gastronomy: the story of man's food and eating customs di W. K. H. Bode (1994)
• From Absinthe to Zest: an alphabet for food lovers di Alexandre Dumas (2011)
• Ladyfingers & nun's tummies: from spare ribs to humble pie-- : a lighthearted look at how foods got their names di Martha Barnette (1998)
• Between meals: an appetite for Paris di A. J. Liebling (2023)
• Undercooked: how I let food become my life navigator and how maybe that's a dumb way to live di Dan Ahdoot (2023)
• The tummy trilogy: with a new foreword di Calvin Trillin (1994)

Altri libri di Brillat-Savarin

• The Pleasures of the Table di Brillat-Savarin (2011)