Editore: Mint Editions 7/27/2021, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: BargainBookStores, Grand Rapids, MI, U.S.A.
Hardback or Cased Book. Condizione: New. The Physiology of Taste 0.71. Book.
Editore: 0, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: Lakeside Books, Benton Harbor, MI, U.S.A.
Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: booksXpress, Bayonne, NJ, U.S.A.
Hardcover. Condizione: new. This item is printed on demand.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Condizione: New.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: California Books, Miami, FL, U.S.A.
Condizione: New.
Editore: Graphic Arts Books, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: PBShop.store US, Wood Dale, IL, U.S.A.
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: Ria Christie Collections, Uxbridge, Regno Unito
Condizione: New. In.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: Russell Books, Victoria, BC, Canada
Hardcover. Condizione: New. Special order direct from the distributor.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: GF Books, Inc., Hawthorne, CA, U.S.A.
Condizione: New. Book is in NEW condition. 0.71.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: Brook Bookstore, Milano, MI, Italia
Condizione: new.
Editore: Graphic Arts Books, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
Hardback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: Ria Christie Collections, Uxbridge, Regno Unito
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Condizione: New. 2021. hardcover. . . . . .
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: Revaluation Books, Exeter, Regno Unito
Hardcover. Condizione: Brand New. 196 pages. 8.50x5.50x0.75 inches. In Stock.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: Kennys Bookstore, Olney, MD, U.S.A.
Condizione: New. 2021. hardcover. . . . . . Books ship from the US and Ireland.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Editore: Mint Editions Dez 2020, 2020
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a unique storytelling style to detail the sensual art of fine dining.Jean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book's musings are still relevant and maintain their value in the modern world.Jean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With Physiology of Taste, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that's also essential to survival. It's an artform and science that can resonate with all.With an eye-catching new cover, and professionally typeset manuscript, this edition of Physiology of Taste is both modern and readable. 198 pp. Englisch.
Editore: Mint Editions, 2021
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: AHA-BUCH GmbH, Einbeck, Germania
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a unique storytelling style to detail the sensual art of fine dining.Jean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book's musings are still relevant and maintain their value in the modern world.Jean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With Physiology of Taste, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that's also essential to survival. It's an artform and science that can resonate with all.With an eye-catching new cover, and professionally typeset manuscript, this edition of Physiology of Taste is both modern and readable.
Editore: MINT ED, 2020
ISBN 10: 1513205862 ISBN 13: 9781513205861
Da: moluna, Greven, Germania
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Über den AutorJean Anthelme Brillat-Savarin (1755-1826) held several notable positions including lawyer, teacher and politician. Yet, he s best known for his passion and promotion of the culinary arts. Born in France, Bril.