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Physiologie du goût
liber / From Wikipedia, the free encyclopedia
Physiologie du goût (titulus Francogallicus, scilicet "Physiologia gustús") est liber de gastronomia reque coquinaria ab Ioanne Anthelmo Brillat-Savarin scriptus et anno 1826 sine auctoris nomine divulgatus,[1] auctore mox morituro. Saepe Francogallice reimpressus et in multas linguas versus est.
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