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The Physiology of Taste, Or, Meditations on Transcendental Gastronomy
Brillat-Savarin
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Brillat-Savarin
The Physiology of Taste, Or, Meditations on Transcendental Gastronomy
Brillat-Savarin
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Want to read
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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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