The Physiology of Taste

A collection of recipes, experiences, reflections, history and philosophy, in which gastronomy is raised to the level of an art. First published in France in 18... » 

A collection of recipes, experiences, reflections, history and philosophy, in which gastronomy is raised to the level of an art. First published in France in 1825, this book reflects a new era in French cuisine: the advent of the restaurant and the freedom of the bourgeois to eat out. «