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A carregar... The Pleasures of the Tablepor Jean Anthelme Brillat-Savarin
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'Marvellously tart and smart, and also comfortingly, absurdly French'A. A. Gill Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Tastedefined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well. Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen. Não foram encontradas descrições de bibliotecas. |
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Google Books — A carregar... GénerosSistema Decimal de Melvil (DDC)641.013Technology Home and family management Food And Drink Gastronomy, Epicurism Eating PhilosophyClassificação da Biblioteca do Congresso dos EUA (LCC)AvaliaçãoMédia:
É você?Torne-se num Autor LibraryThing. Penguin AustraliaUma edição deste livro foi publicada pela Penguin Australia. |