Jean Anthelme Brillat-savarin – alle Bücher und CDs

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La Comedie Humaine - Chansons balzaciennes

Lucile Richardot, Cyrille Dubois, Arnaud Marzorati, Jerome Varnier, Les Lunaisiens

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Jean Anthelme Brillat-Savarin

The Physiology of Taste; or, Transcendental Gastronomy

"The Physiology of Taste" by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as bea…

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Jean Anthelme Brillat-Savarin

The Physiology of Taste; or, Transcendental Gastronomy

"The Physiology of Taste" by Jean Anthelme Brillat-Savarin, initially published in 1825, is a culinary masterpiece that delves into the history, practice, and philosophy of eating. It is recognized as bea…

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EUR 18,43*

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R. E. Anderson Brillat-Savarin

Gastronomy as a Fine Art

Reprint of the original, first published in 1879. The Antigonos publishing house specialises in the publication of reprints of historical books. We make sure that these works are made available to the pub…

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R. E. Anderson Brillat-Savarin

Gastronomy as a Fine Art

Reprint of the original, first published in 1879. The Antigonos publishing house specialises in the publication of reprints of historical books. We make sure that these works are made available to the pub…

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EUR 69,90*

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Robert E. Anderson

Gastronomy as a fine art, or, The science of good living: A translation of the "Physiologie du goût" of Brillat-Savarin

Reprint of the original, first published in 1877. The Antigonos publishing house specialises in the publication of reprints of historical books. We make sure that these works are made available to the pub…

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Robert E. Anderson

Gastronomy as a fine art, or, The science of good living: A translation of the "Physiologie du goût" of Brillat-Savarin

Reprint of the original, first published in 1877. The Antigonos publishing house specialises in the publication of reprints of historical books. We make sure that these works are made available to the pub…

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EUR 69,90*

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Jean-Pierre Delacroix

Die Physiologie des Geschmacks im Zeitalter von Fastfood und Globalisierung

200 Jahre, nachdem das berühmte Grundwerk "Die Physiologie des Geschmacks " von Jean Anthelme Brillat-Savarin erschien, ist es an der Zeit, sich des Themas erneut anzunehmen. Das Essen und damit der Gesch…

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Jean-Pierre Delacroix

The physiology of taste in the age of fast food and globalisation

200 years after the publication of Jean Anthelme Brillat-Savarin's famous seminal work "The Physiology of Taste", it is time to revisit the subject. Food, and therefore flavour, has evolved. Burger chains…

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