| Record ID | marc_columbia/Columbia-extract-20221130-012.mrc:45022119:1257 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-012.mrc:45022119:1257?format=raw |
LEADER: 01257cam a2200289I 4500
001 5553042
005 20210902140009.0
008 760204s1925 enkac b 000 0 eng d
035 $a(OCoLC)ocm01967211
035 $a(NNC)5553042
040 $aIXA$cIXA$dOCL$dHRH$dOCL$dZCU
090 $aTX637$b.B86 1925
100 1 $aBrillat-Savarin,$d1755-1826.
240 10 $aPhysiologie du goût.$lEnglish
245 14 $aThe physiology of taste,$bor Meditations on transcendental gastronomy:$cby Brillat-Savarin, with an introduction by Arthur Machen; and embellished with designs by Andrew Johnson.
260 $aLondon,$bP. Davies,$c1925.
300 $axx, 326 p.$bfront. (port.) illus.$c29cm.
500 $aEdition of 750 copies.
500 $aRare Book copy: No. 147.$5NNC
500 $aBiographical note: p. xii-xiv.
500 $a"A translation of the Physiologie du goût appeared in 1883, in a small limited edition, under the title of A handbook of gastronomy (London: Nimmo & Bain). No other complete translation has been published in England ..." --Biog. note.
650 0 $aFood.
650 0 $aGastronomy.
650 0 $aTaste.
700 1 $aMachen, Arthur,$d1863-1947.
740 0 $aMeditations on transcendental gastronomy.
852 80 $brbx$hB640$iB75$mFolio