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"A must-read for anyone who loves the art of great food ... Written over the course of several decades and published two months before the author's death, the book is considered by many to be one of the best epicurean works of all time"--P. [4] of cover.
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Previews available in: English
Subjects
Taste, Gastronomy, Cooking, FoodShowing 2 featured editions. View all 2 editions?
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Book Details
Table of Contents
Aphorisms of the professor
Dialogue between the author and his friend
Biography
Preface
[Meditations] : The senses
Taste
Gastronomy
Appetite
Food in germs. Section first
Food in germs. Section second
Theory of frying
On thirst
On drinks
An episode on the end of the world
On gourmandise
Gourmands
Gastronomical tests
On the pleasures of the table
Haltes de chasse
On digestion
Repose
Sleep
Dreams
Influence of diet on rest, sleep and dreams
Obesity
Preservative treatment and cure of obesity
Thinness
Fasting
Exhaustion
Death
Philosophical history of the kitchen
Restaurateurs
Physiology of taste. Part second.
Edition Notes
"A Digireads.com Book."
Place of publication from publisher's website.
First translation in English published: Philadelphia : Lindsay & Blakiston, 1854.
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- Created May 23, 2019
- 1 revision
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May 23, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |