01187nam--2200373---450-99000135146020331620040116165636.0000135146USA01000135146(ALEPH)000135146USA0100013514620040116d1955----km-y0itay0103----baitaIT||||||||001yyFisiologia del gusto, ovvero meditazioni di gastronomia trascendenteJean Anthelme Brillat-Savarin[trad. di Dino Provenzal]MilanoRizzoli1955386 p.16 cm.Biblioteca universale Rizzoli<<La>> physiologie du gout2001Biblioteca universale Rizzoli2001<<La>> physiologie du gout13297001-------2001BRILLAT-SAVARIN,Jean Anthelme324910PROVENZAL,DinoITsalbcISBD990001351460203316Varie coll. 29/807-810L.M.Varie coll.BKUMASIAV41020040116USA011656PATRY9020040406USA011735Physiologie du gout13297UNISA00920nam--2200325---450 99000088724020331620210111100928.00-312-65808-70088724USA010088724(ALEPH)000088724USA01008872420020121d1985----km-y0itay0103----baengUS||||||||001yy<<The>> Quakers and the English revolutionBarry Reayforeword by Christopher HillNew YorkSt. Martin's press1985XII, 184 p22 cm2001QuaccheriGran BretagnaSec. 17.289.642REAY,Barry133654ITsalbcISBD990000887240203316X.2.B. 1152(II i B 628)102536 L.M.II i BBKUMAQuakers and the English revolution970322UNISA