The Physiology of Taste One of the most rewarding

One of the most rewarding features of the book is Lasker’s illumination and elaboration of the theories of William Steinitz

turn of the century

poppy seed and sugar crystal

alphabetical numerals

The Physiology of Taste One of the most rewarding"Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended paean to the joys of food and drink has earned an enduring place in the world's literature. Brillat Savarin found his true passion in gastronomy, asserting that "the