作者: Jean Anthelme Brillat-Savarin

A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion …

“The Physiology of Taste” by Jean Anthelme Brillat-Savarin is a must-read for anyone who loves the art of great food. Besides being famous for his lavish food parties and dinners, Brillat-Savarin was …

‘The Physiology of Taste’ by Jean Anthelme Brillat-Savarin is a must-read for anyone who loves the art of great food. Besides being famous for his lavish food parties and dinners, Brillat-Savarin was …

Extrait : ‘Pour offrir au public l’ouvrage que je livre à sa bienveillance, je ne me suis point imposé un grand travail ; je n’ai fait que mettre en ordre des matériaux rassemblés depuis longtemps : …

Extrait : ‘L’homme n’est pas fait pour jouir d’une activité indéfinie : la nature ne l’a destiné qu’à une existence interrompue ; il faut que ses perceptions finissent après un certain temps…’À …

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Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty …

Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind. Der Verlag stellt mit diesem Archiv …

„A gasztronómia az egyetlen olyan élvezet, ami soha nem fáraszt” – vallja a téma alapművének megfogalmazója, Jean Anthelme Brillat-Savarin. Máig őt idézik, és szinte istenítik az ínyencek, gourmet-k …

"Tell me what you eat and I will tell you what you are, " declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject …

Ouvrage fondateur de la gastronomie, source d’inspiration pour Balzac et Barthes, Physiologie du goût est une ode, tout à la fois malicieuse et auguste, aux arts de la table. Délice de lecture serti …

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. XVI. La …

 Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy …