The Pleasures of the Table
Author: Jean-Anthelme Brillat-Savarin
Publisher: Penguin UK
ISBN: 9780241950869
Category: Cooking
Page: 128
View: 885
Language: en
Pages: 320
Pages: 320
In this continuing series, the topic of morality embraces a wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras, advertising junk food, and master and servant relationships, as well as historical studies concerning fasting in the Reformation, food in Dickens's
Language: en
Pages: 392
Pages: 392
Books about A Handbook of Gastronomy
Language: en
Pages:
Pages:
What is the connection between the outbreak of cholera in Victorian Soho, the Battle of the Atlantic, African Eve and the design of anchors? One answer is that they are all examples chosen by Dr Tom Körner to show how a little mathematics can shed light on the world around
Language: en
Pages: 128
Pages: 128
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
Language: en
Pages: 296
Pages: 296
Books about Pleasure in the Eighteenth Century
