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The Physiology of Taste: Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford

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The Physiology of Taste: Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford - Brillat-Savarin, Jean Anthelme, and Fisher, M F K (Translated by), and Buford, Bill (Introduction by)
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First published in France in 1825 and continuously in print ever since, "The Physiology of Taste" is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.

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The Physiology of Taste: Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford 2009, Everyman's Library, New York, NY

ISBN-13: 9780307269720

Hardcover