3924194The Pleasures of the Tablehttps://www.gandhi.com.mx/the-pleasures-of-the-table-9780241950869/phttps://gandhi.vtexassets.com/arquivos/ids/2696870/5acc9a29-94e7-464a-acc5-eb653d660155.jpg?v=638384328949800000162180MXNPenguin Books LtdInStock/Ebooks/Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined 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....3860196The Pleasures of the Table162180https://www.gandhi.com.mx/the-pleasures-of-the-table-9780241950869/phttps://gandhi.vtexassets.com/arquivos/ids/2696870/5acc9a29-94e7-464a-acc5-eb653d660155.jpg?v=638384328949800000InStockMXN99999DIEbook20119780241950869_W3siaWQiOiI0NWU1MDM0My03MGUwLTQwNTQtYmU4My1iZWFjZDVmNzk0ODIiLCJsaXN0UHJpY2UiOjE4MiwiZGlzY291bnQiOjE4LCJzZWxsaW5nUHJpY2UiOjE2NCwiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6Ildob2xlc2FsZSIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjQtMTItMDFUMDA6MDA6MDBaIiwicmVnaW9uIjoiTVgiLCJpc1ByZW9yZGVyIjpmYWxzZX1d9780241950869_Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined 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.(*_*)9780241950869_Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined 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....9780241950869_Penguin Books Ltdlibro_electonico_28c306fd-a194-4bac-9418-53a8c662f1ae_9780241950869;9780241950869_9780241950869Jean-Anthelme Brillat-SavarinInglésMéxico2011-04-07T00:00:00+00:00Penguin Books Ltd