Title
The Physiology Of Taste: Or Meditations On Transcendental Gastronomy
Delivery time: 8-12 business days (International)
English (Translation)Original French
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
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Frequently Asked Questions
- Q: What is the main theme of 'The Physiology of Taste'? A: 'The Physiology of Taste' explores the relationship between food, taste, and the art of gastronomy, emphasizing the philosophical connections between pleasure and culinary experiences.
- Q: Who is the author of this book? A: The author of 'The Physiology of Taste' is Jean Anthelme Brillat-Savarin, a renowned French lawyer and food critic.
- Q: In what language was the original book written? A: The original language of 'The Physiology of Taste' is French.
- Q: Is this book available in English? A: Yes, 'The Physiology of Taste' is available in English translation.
- Q: What is the condition of the used book? A: The used book is listed in 'Very Good' condition, indicating it has been well-preserved with minimal wear.
- Q: What type of binding does this book have? A: 'The Physiology of Taste' has a hardcover binding, making it durable and suitable for long-term use.
- Q: How many pages does the book contain? A: The book consists of 355 pages.
- Q: When was 'The Physiology of Taste' published? A: 'The Physiology of Taste' was published on January 1, 1994.
- Q: What category does this book belong to? A: 'The Physiology of Taste' falls under the category of Reference.
- Q: What features should I expect from this book? A: You can expect a thought-provoking exploration of gastronomy and taste, presented in an accessible format for both culinary enthusiasts and scholars.