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ocm02307555 |
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OCoLC |
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20141204201829.0 |
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120521r19251960nyu 000 0 eng d |
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|a 60002560
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| 035 |
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|a (Sirsi) i9780486205915
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|a VRC
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|d UV#
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|a 9780486205915
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4 |
|a TX637
|b B74 1960
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| 100 |
1 |
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|a Brillat-Savarin,
|d 1755-1826.
|
| 245 |
1 |
4 |
|a The physiology of taste :
|b or Meditations on transcendental gastronomy /
|c by Brillat-Savarin; with an introduction by Arthur Machen; and embellished with designs by Andrew Johnson.
|
| 260 |
|
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|a New York :
|b Dover,
|c 1960.
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| 300 |
|
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|a xx, 326 p. :
|b il. ;
|c 21cm.
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| 500 |
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|a Reimpresión de ed. publicada por Peter Davies en 1925.
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| 650 |
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4 |
|a Gastronomía.
|
| 650 |
|
4 |
|a Sabor.
|
| 740 |
0 |
0 |
|a Meditations on transcendental gastronomy.
|
| 901 |
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|a Z0
|b UV#
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| 902 |
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|a DGBUV
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| 596 |
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|a 73
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| 942 |
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|c LIBRO
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| 999 |
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|c 255926
|d 255926
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