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

Archive Print Item: Cookery B/BRI Contains digital media

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Type of record: Book

Title: The handbook of dining; or, How to dine, theoretically, philosophically and historically considered : Based chiefly upon the Physiologie du goût of Brillat-Savarin

Other titles: Physiologie du goût

Level: Item

Classmark: Cookery B/BRI

Creator(s): Brillat-Savarin, Jean-Anthelme

Additional creator(s): Simpson, Leonard Francis (Other)

Related people: Simpson, Leonard Francis

Publisher: Longman, Brown, Green, Longmans & Roberts

Publication city: London

Date(s): 1859

Language: English

Size and medium: xi, 244 p

Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/253094

Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991016080449705181

Collection group(s): Cookery Collection

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