9780241950845

Pleasures of the Table

Brillat-Savarin, 1755-1826

ISBN 10: 0241950848 / 0-241-95084-8
ISBN 13: 9780241950845
Publisher: Penguin Books
Publication Date: 2011
Binding: Softcover
Editorial Reviews for this title:
Synopsis:
Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book "The Physiology of Taste" defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.

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Brillat-Savarin, 1755-1826
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ISBN 13: 9780241950845
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Book Description: Penguin Books Ltd, United Kingdom, 2011. Paperback. Book Condition: New. 176 x 112 mm. Language: English Brand New Book. Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why a dessert without cheese is like a pretty woman with only one eye , the delightful writings in this selection are a hymn to the art of eating well. Bookseller Inventory # AAZ9780241950845

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Book Description: Penguin Books Ltd, United Kingdom, 2011. Paperback. Book Condition: New. 176 x 112 mm. Language: English Brand New Book. Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why a dessert without cheese is like a pretty woman with only one eye , the delightful writings in this selection are a hymn to the art of eating well. Bookseller Inventory # AAZ9780241950845

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Book Description: 2011. Paperback. Book Condition: New. 111mm x 181mm x 9mm. Paperback. Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insis.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 128 pages. 0.098. Bookseller Inventory # 9780241950845

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Book Description: Penguin Books, 2011. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Bookseller Inventory # ABE_book_new_0241950848

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Book Description: Penguin, 2011. Paperback. Book Condition: New. Brand New Book. Shipping: Once your order has been confirmed and payment received, your order will then be processed. The book will be located by our staff, packaged and despatched to you as quickly as possible. From time to time, items get mislaid en route. If your item fails to arrive, please contact us first. We will endeavour to trace the item for you and where necessary, replace or refund the item. Please do not leave negative feedback without contacting us first. All orders will be dispatched within two working days. If you have any quesions please contact us. Bookseller Inventory # V9780241950845

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Book Description: Penguin, 2011. Paperback. Book Condition: Brand New. 128 pages. In Stock. Bookseller Inventory # __0241950848

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Book Description: Penguin UK, 2011. Paperback. Book Condition: New. 26 x 25.7 cm. 'Marvellously tart and smart, and also comfortingly, absurdly French'  A. A. Gill Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well. Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment ? and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen. Paperback. Bookseller Inventory # MM-40020299

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Book Description: 2011. Paperback. Book Condition: New. 111mm x 181mm x 9mm. Paperback. Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that.Shipping may be from our UK, US or Australian warehouse depending on stock availability. 128 pages. 0.098. Bookseller Inventory # 9780241950845

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Book Description: Penguin Books, 2011. PAPERBACK. Book Condition: New. 0241950848 ADULT PBS (40626) Weight: 98g. / 0.22lbs Great Customer Service!. Bookseller Inventory # 9780241950845

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