The Physiology of Taste
Publisher Description
A delightful and hilarious classic reference about the joys of the table, The Physiology of Taste is the most famous book about food ever written. It is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.
GENRE
Food & Drink
RELEASED
1825
1 January
LANGUAGE
EN
English
LENGTH
278
Pages
PUBLISHER
Public Domain
SIZE
229
KB