"A Handbook of Gastronomy (Physiologie Du Gout)" 1915 Brillat-Savarin, Jean

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BRILLAT-SAVARIN, Jean Anthelme

[392] pp.

Houghton Mifflin Company

1915

Three hundred and seventy-five copies were printed this copy is number … Read more BRILLAT-SAVARIN, Jean Anthelme

[392] pp.

Houghton Mifflin Company

1915

Three hundred and seventy-five copies were printed this copy is number 54

9 1/4" x 6 1/2"

Jean Anthelme Brillat-Savarin was a 19th-century French lawyer who is actually much better known for his culinary survey, Physiology of Taste. This book was a collection of aphorisms relating to food and food preparation, taste, appetite, thirst and drinking, and even a section on obesity! See less