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Making a science of taste: the Revolution, the learned life, and the invention of<i>gastronomie</i>

Spary, E; (1999) Making a science of taste: the Revolution, the learned life, and the invention of<i>gastronomie</i>. In: Berg, M and Clifford, H, (eds.) Consumption and culture 1650-1850. (pp. 170-182). Manchester University Press: Manchester.

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Type: Book chapter
Title: Making a science of taste: the Revolution, the learned life, and the invention of<i>gastronomie</i>
Keywords: gastronomy, chemistry, science, taste, literature, First Empire, France
UCL classification: UCL > School of Life and Medical Sciences
UCL > School of Life and Medical Sciences > Faculty of Life Sciences
URI: http://discovery.ucl.ac.uk/id/eprint/164911
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