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Brillat-Savarin's Physiologie Du Gout

A Handbook of Gastronomy (1884)

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As a facsimile reprint of an original antiquarian work, this book preserves the cultural significance of the text despite potential imperfections like marks and notations. It reflects a commitment to protecting and promoting classic literature by offering a high-quality, accessible edition that remains true to its source. This dedication ensures that readers can engage with historically important works while appreciating their authentic character.

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Brillat-Savarin's Physiologie Du Gout, Jean Anthelme Brillat-Savarin

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Released
2010
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(Paperback)
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