Making a science of taste: the revolution, the learned life, and the invention 
of 'gastronomie'

Spary, Emma C.

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Making a science of taste: the revolution, the learned life, and the invention of 'gastronomie'

Spary, E. C. (1999). Making a science of taste: the revolution, the learned life, and the invention of 'gastronomie'. In M. Berg (Ed.), Consumption and culture 1650-1850 (pp. 170-182). Manchester: Manchester Univ. Press.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-002A-9180-0 Version Permalink: https://hdl.handle.net/11858/00-001M-0000-002A-9181-E

Genre: Book Chapter

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Creators:
Spary, Emma C.¹, Author

Affiliations:
1General Guest, Max Planck Institute for the History of Science, Max Planck Society, ou_2266712

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Language(s): eng - English

Dates: Date issued: 1999

Publication Status: Issued

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Identifiers: eSciDoc: alt_escidoc:47444

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Title: Consumption and culture 1650-1850

Source Genre: Book

Creator(s):
Berg, Maxine, Editor

Affiliations:
-

Publ. Info: Manchester : Manchester Univ. Press

Pages: - Volume / Issue: - Sequence Number: - Start / End Page: 170 - 182 Identifier: -