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.
Edition: New ed.
Publisher: Chatto & Windus
Published: 1889
Place of publication: London
Language: eng
Number of pages: 280
Subjects: Gastronomy.
Work titles: Physiologie du goût.