Gastronomy as a fine art; or, The science of good living
Subtitle: a translation of the Physiologie du goût of Brillat-Savarin
By: by R.E. Anderson.
Contributors: Anderson, R. E.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress); Elizabeth Robins Pennell Collection (Library of Congress)
Edition: new ed.
Publisher: Chatto & Windus
Published: 1889
Place of publication: London
Language: eng
Number of pages: 280
Subjects: Gastronomy.
Other titles: Gastronomy as a fine art; Science of good living