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Midderigh: Physiologie du goût, ou, méditations de gastronomie transcendante, ouvrage théorique, historique et à l'ordre du jour, dédié aux gastronomes parisiens (Gabriel de Gonet, 1852), also by Brillat-Savarin, Ulyssis Chamecin, Turner Hamilton, Charles Michel Geoffroy, Alphonse Karr, Bertall, and American Institute of Wine & Food (page images at HathiTrust)See also what's at your library, or elsewhere.
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