Udvidet returret til d. 31. januar 2025

The Physiology of Taste

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Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780140446142
  • Indbinding:
  • Paperback
  • Sideantal:
  • 384
  • Udgivet:
  • 27. januar 1994
  • Størrelse:
  • 131x198x22 mm.
  • Vægt:
  • 286 g.
  • BLACK WEEK
Leveringstid: 2-4 uger
Forventet levering: 24. december 2024
Forlænget returret til d. 31. januar 2025

Beskrivelse af The Physiology of Taste

Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation.

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