Brillat-Savarin: Physiology of Taste
Скачать книгу (размер 2 492 Kb , формат fb2, страниц 490) Аннотация: Brillat — Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his…