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

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Spary,  Emma C.
General Guest, Max Planck Institute for the History of Science, Max Planck Society;

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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.


Cite as: https://hdl.handle.net/11858/00-001M-0000-002A-9180-0
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