Gastronomy as a fine art
Subtitle: or The science of good living
By: a translation of the "Physiologie du goût" of Brillat-Savarin by R.E. Anderson.
Contributors: Anderson, Robert E.
Edition: New ed.
Publisher: Chatto & Windus
Published: 1889
Place of publication: London
Language: eng
Number of pages: 280
Other titles: The science of good living.
Work titles: Physiologie du goût.