The Physiology of Taste by Jean-Anthelme Brillat-Savarin; translated by Anne Drayton [Book]
![book-jacket](https://forbeslibrary.org/wp-content/uploads/2015/04/9780307390370.jpg)
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One of the great classics of food writing, still fun to read and filled with insights almost 200 years later.
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One of the great classics of food writing, still fun to read and filled with insights almost 200 years later.
Tagged: Food, Non-fiction