| Title | : | The Handbook of Dining: Or How to Dine Theoretically, Philosophically, and Historically Considered (1859) |
| Author | : | |
| Rating | : | |
| ISBN | : | 1166310175 |
| ISBN-10 | : | 9781166310172 |
| Language | : | English |
| Format Type | : | Paperback |
| Number of Pages | : | 288 |
| Publication | : | First published September 10, 2010 |
The Handbook of Dining, written by Brillat-Savarin and originally published in 1859, is a comprehensive guide to the art of dining. The book covers a wide range of topics related to dining, including the history of dining, the philosophy of dining, and the theoretical aspects of dining. The author provides detailed instructions on how to properly prepare and serve food, as well as how to select the right wines and other beverages to complement a meal. He also discusses the social and cultural significance of dining, and explores the role of dining in different societies and cultures throughout history.
