The Physiology of Taste; Or, Meditations, On Transcendental Gastronomy
New York: Alfred A. Knopf, 1979. Third Edition. Hardcover. 471 Pages. 27 x 18 cm. "First published in 1825, Brillat-Savarin's La Physiologie du gout ou meditations de gastronomie transcendate, but no American translation that indicated a grasp of gastronomy as well as a mastery of the French language and a...... More