The physiology of taste
Subtitle: or, Meditations on transcendental gastronomy
By: by Jean Anthelme Brillat-Savarin, a complete translation from the French, foreword by Frank Crowninshield.
Contributors: Crowninshield, Frank, 1872-1947.
Publisher: Boni and Liveright
Published: 1926
Place of publication: New York
Language: eng
Number of pages: 360
Subjects: Gastronomy