Physiologie des Geschmacks / The Physiology of Taste / La Physiologie du Goût by Jean Anthelme Brillat-Savarin In gekürtzer Form übertragen (German version) by Emil Ludwig. Published by Insel-Verlag, Leipzig in 1913. Woodcut titlepage. EL German writer: 25 January 1881 –17 September 1948. BS: French lawyer and politician, epicure and gastronome1755 -1826. (Photo by Culture Club/Getty Images) *** Local Caption ***
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