Gastronomy as a fine art
Subtitle: or, The Science of good living, a translation of the "Physiologie du goût" of Brillat-Savarin
By: by R.E. Anderson
Contributors: Anderson, Robert Edward; University of Leeds. Library
Edition: A new edition.
Series: Mayfair library
Publisher: Chatto & Windus
Published: 1879
Place of publication: London
Language: eng; fre
Number of pages: 280
Subjects: Gastronomy
Work titles: Physiologie du goût
Notes: 40 pp. of publisher's advertisments at end.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.