The physiology of taste, or, Meditations on transcendental gastronomy
(Book)

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Published
New York : Vintage Books, 2011.
Format
Book
Physical Desc
xiii, 446 pages ; 20 cm.
Status
Main
641.013 Bri
Description
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Status
Main
641.013 Bri
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Language
English
ISBN
9780307390370 (pbk.), 0307390373 (pbk.)

Notes

General Note
Orignally published: 1949.
Description
"First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical."--P. [4] of cover.
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Citations
APA Citation (style guide)

Brillat-Savarin., & Fisher, M. F. K. 1. (2011). The physiology of taste, or, Meditations on transcendental gastronomy. New York: Vintage Books.

Chicago / Turabian - Author Date Citation (style guide)

Brillat-Savarin, 1755-1826 and M. F. K. 1908-1992. Fisher. 2011. The Physiology of Taste, Or, Meditations On Transcendental Gastronomy. New York: Vintage Books.

Chicago / Turabian - Humanities Citation (style guide)

Brillat-Savarin, 1755-1826 and M. F. K. 1908-1992. Fisher, The Physiology of Taste, Or, Meditations On Transcendental Gastronomy. New York: Vintage Books, 2011.

MLA Citation (style guide)

Brillat-Savarin, and M. F. K. 1908-1992 Fisher. The Physiology of Taste, Or, Meditations On Transcendental Gastronomy. New York: Vintage Books, 2011. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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