The handbook of dining; or, How to dine, theoretically, philosophically and historically considered : Based chiefly upon the Physiologie du goût of Brillat-Savarin / By Leonard Francis Simpson.

  • Brillat-Savarin, Jean-Anthelme.
Date:
1859
  • Books
  • Online

Available online

view The handbook of dining; or, How to dine, theoretically, philosophically and historically considered : Based chiefly upon the Physiologie du goût of Brillat-Savarin / By Leonard Francis Simpson.

Contains: 224 images

Public Domain Mark

You can use this work for any purpose without restriction under copyright law. Read more about this licence.

Credit

The handbook of dining; or, How to dine, theoretically, philosophically and historically considered : Based chiefly upon the Physiologie du goût of Brillat-Savarin / By Leonard Francis Simpson. Public Domain Mark. Source: Wellcome Collection.

Provider

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

About this work

Also known as

Physiologie du goût. English

Publication/Creation

London : Longman, Brown, Green, Longmans & Roberts, 1859.

Physical description

xi, 244 pages ; 18 cm

Type/Technique

Languages

Subjects

Where to find it

Location of original

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

Permanent link