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The physiology of taste, or, Meditations on transcendental gastronomy
Brillat-Savarin, Jean-Anthelme
1960
Translation of: Physiologie du goût. Reprint. Originally published: London : Peter Davies; Garden City, N.Y. : Doubleday, 1925.
The physiology of taste, or, Meditations on transcendental gastronomy
Brillat-Savarin, Jean-Anthelme
1960
Translation of: Physiologie du goût. Reprint. Originally published: London : Peter Davies; Garden City, N.Y. : Doubleday, 1925.
Physiologie du goût
Brillat-Savarin, Jean-Anthelme
1864
Previously published with illustrations by Bertall in 1848. Cf. Vicaire.
Physiologie du goût
Brillat-Savarin, Jean-Anthelme
1864
Previously published with illustrations by Bertall in 1848. Cf. Vicaire.
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
Physiologie du gout (v.1)
Brillat-Savarin, Jean-Anthelme; Pille, Henri (1844-1897); Leloir, Henri (1853-1940); Monzies, Louis (1849-); Boisson, Léon (1854-)
1923
"75 exemplaires sur Japon avec 25 suites à part. 300 exemplaires sur vélin de Hollande avec 75 suites à part".
Physiologie du gout (v.2)
Brillat-Savarin, Jean-Anthelme; Pille, Henri (1844-1897); Leloir, Henri (1853-1940); Monzies, Louis (1849-); Boisson, Léon (1854-)
1923
"75 exemplaires sur Japon avec 25 suites à part. 300 exemplaires sur vélin de Hollande avec 75 suites à part".
The handbook of dining; or, How to dine, theoretically, philosophically and historically considered : Based chiefly upon the Physiologie du goût of Brillat-Savarin
Brillat-Savarin, Jean-Anthelme; Simpson, Leonard Francis
1859
The handbook of dining; or, How to dine, theoretically, philosophically and historically considered : Based chiefly upon the Physiologie du goût of Brillat-Savarin
Brillat-Savarin, Jean-Anthelme; Simpson, Leonard Francis
1859
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.