Paris à table : 1846 /

Paris à table : 1846 /

"Described by Le Monde as "the richest view of Balzac's time seen from the table," Paris à Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin's The Physiology of Taste and Dumas's Dictionary of Cuisine. Its author, Eugène Briffault...

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Bibliographic Details
Main Author: Briffault, Eugène, 1799-1854 (Author)
Other Authors: Bertall, 1820-1882 (Illustrator)
Format: Book
Language:English
Published: New York, NY : Oxford University Press, [2018]
Subjects:
1800 - 1899
Dinners and dining > France > Paris > History.
COOKING > Regional & Ethnic > French.
HISTORY > Europe > France.
Dinners and dining.
Manners and customs.
Paris (France) > Social life and customs > 19th century.
France > Paris.
History.

Evans: Library Stacks

Holdings details from Evans: Library Stacks
Call Number: DC733 .B713 2018
 
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DC733 .B713 2018 Available