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Celebrated for its exploration of the relationship between food and identity, this culinary classic offers insights into the joys of dining. The distinguished translation by M. F. K. Fisher is presented in a beautifully crafted edition, complemented by a new introduction from Bill Buford. The book delves into the philosophy of gastronomy, emphasizing how our eating habits reflect our character and culture.
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The Physiology of Taste: Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford, Jean Anthelme Brillat Savarin
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- Année de publication
- 2009
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