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Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel



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    Station Eleven

    Emily St. John Mandel 9780385353304

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1 Local Warehouse Cooking and Food- General
6 Remote Warehouse Cooking and Food- General

The Physiology of Taste: Or Meditations on Transcendental Gastronomy

by

The Physiology of Taste: Or Meditations on Transcendental Gastronomy Cover

 

 

Excerpt

Jean Anthelme Brillat-Savarin was born in France in 1755 and died in 1826.

Mary Frances Kennedy Fisher, author of The Art of Eating, was born in 1908 and died in 1992.

Bill Buford, author of Heat, lives in New York City.

Product Details

ISBN:
9780307269720
Author:
Brillat-savarin, Jean Anthelme
Publisher:
Everyman's Library
Translator:
Fisher, M. F. K.
Author:
Brillat-Savarin, Jean Anthelme
Author:
Fisher, M. F. K.
Subject:
General
Subject:
Essays
Subject:
General Cooking
Subject:
Cooking and Food-General
Series:
Everyman's Library Classics & Contemporary Classics
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Pages:
504
Dimensions:
8.06x5.24x1.14 in. 1.25 lbs.

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General

The Physiology of Taste: Or Meditations on Transcendental Gastronomy New Hardcover
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Product details 504 pages Everyman's Library - English 9780307269720 Reviews:
"Synopsis" by , 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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