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1 to 11 of 11 records

Total number of records: 11

Count of Subject

SubjectCount
gastronomy11
leanness1
cooking1
obesity1

Count of People and organisations

People and organisationsCount
Brillat-Savarin, Jean-Anthelme11
Simpson, Leonard Francis3
Anderson, Robert Edward2
Colnet Du Ravel, Charles Jean Auguste Maximilien De1
Colnet Du Ravel, Charles Jean Auguste Maximilien De (1768-1832)1
Berchoux, J. De1
Bareste, Eugene1
Berchoux, J De (1762-1838)1
Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project
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Archive Print Item: Cookery B/BRI Contains digital media

Physiologie du goût

Brillat-Savarin, Jean-Anthelme

1864

Previously published with illustrations by Bertall in 1848. Cf. Vicaire.

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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project
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Archive Print Item: Cookery B/BRI Contains digital media

Physiologie du goût

Brillat-Savarin, Jean-Anthelme

1864

Previously published with illustrations by Bertall in 1848. Cf. Vicaire.

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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project
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Archive Print Item: Cookery B/BRI Contains digital media

Physiologie du gout, ou meditations de gastronomie transcendante; ouvrage théorique, historique, et à l'ordre du jour, dédié aux gastronomes Parisiens

Brillat-Savarin, Jean-Anthelme; Berchoux, J de (1762-1838); Colnet du Ravel, Charles Jean Auguste Maximilien de (1768-1832)

1867

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Archive Print Item: Cookery B/BRI Contains digital media

Physiologie du goût

Brillat-Savarin, Jean-Anthelme

[1848]

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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project
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Physiologie du goût

Brillat-Savarin, Jean-Anthelme

[1848]

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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project
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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project
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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project
Archive Print Item

Archive Print Item: Cookery B/BRI Contains digital media

The handbook of dining, or corpulency and leanness scientifically considered : comprising the art of dining on correct principles consistent with easy digestion, the avoidance of corpulency, and the cure of leanness; together with special remarks on these subjects

Brillat-Savarin, Jean-Anthelme; Simpson, Leonard Francis

1864

"Based upon the ʻPhysiologie du goût of Brillat-Savarin... Many parts have been condensed, others omitted."--Introduction.

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Digitised copy available on the Internet Archive as part of the UK Medical Heritage Library Project
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