Brillat-Savarin, Jean AnthelmeBiblio.com
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184166674Paris: Charpentier 1841. Small 8vo. French language. i 455 pp. Recently bound in half speckled calf over marbled boards with raised bands gilt stamped devices red title label and gilt lettering to the spine. In fine condition externally. Stain to the foot of leaves and foxing throughout. 'The Physiology of Taste Or Meditations on Transcendental Gastronomy'. The classic epicurean text on all things food considered one of the founding texts of gastronomy. . Near Fine. Half Speckled Calf. 1841. Charpentier 1841 unknown
DADAX1887178090Brand: Counterpoint 0000-00-00. hardcover. New. 9.00x1.25x12.50. Buy with confidence. Excellent Customer Service & Return policy. Brand: Counterpoint hardcover
192511037London: Peter Davies 1925. Second-hand hardcover. <p>Brillat-Savarin Jean Anthelme. The Physiology of Taste: or meditations on transcendental gastronomy. Limited Ed 685/750 Peter Davies: London 1925. 4to 285x190mm qtr bnd vellum marbled bds xx3262pp. introduction by Arthur Machen</p> <p><br /> BRILLAT-SAVARIN Jean-Anthelme 1755-1826<br /> <br /> The Physiology of Taste: or meditations on transcendental gastronomy. Newly served up in English. With an introduction by Arthur Machen : a biographical note : a portrait of the author : and forty designs by Andrew Johnson.<br /> <br /> London : Peter Davies 1925. Limited centenary edition number 685 of 750 copies only; First edition thus. Printed by T and A Constable at the University Press Edinburgh.<br /> <br /> Octavo 285x190mm illustrated printed cream dust jacket quarter bound vellum gilt titled blue marbled paper boards fore and bottom edges untrimmed wide margins xx3262pp : π² a⸠b² A-U⸠Xâ´. Monochrome engraved frontispiece portrait of the author and chapter headpieces. Dust jacket lightly soiled chipped to head and foot of spine closed tear old repair and small hole to upper wrapper faint foxing; board edges lightly worn otherwise spine and boards bright and clean corners gently bruised; endpapers top and fore-edge lightly foxed; internally bright and crisp.<br /> <br /> ¶ Peter Davies was known as the original Peter Pan; informally adopted by Sir James M Barrie after the death of Peter's parents.  The Physiology of Taste was the first book published by Peter Davies on establishing his publishing business in 1925¹. Later that year he folded his imprint into Peter Davies Ltd established with assistance from Barrie.  Arthur Machen was the pen-name of Arthur Llewellyn Jones 1863-1947 a Welsh journalist and author most notably of The Great God Pan and The Secret Glory. Andrew Johnson 1893-19173 was born in Portsmouth and studied at the Central School of Art and Design in London. He is now remembered principally as a railways and travel advertising poster designer during the 1930s. <br /> <br /> Brillat-Savarin was a French lawyer and politician during and after the French revolution. Renowned as an epicure and gastronome he worked on his Physiologie du Gout all his life assembling it just before he died; it was privately published at his expense just two months before his death. Neither a cookery book nor a memoir it is rather a discussion of the nature of eating in its widest sense. It starts with twenty gastronomical "aphorismes" perhaps the best known being "IV tell me what you eat and I will tell you who you are"; then thirty "méditations" and finishes with twenty-seven 'variétés' in the form of anecdotes adventures recipes and inventions.<br /> <br /> "For the French and outsides alike this work early attained the status of an exemplary culinary text perhaps the exemplary text. the Physiology of Taste civilizes eating. Moreover it socializes food and it does so by recounting in story after story our social relations with food. it appears to us today as something of a sociology of taste ahead of its time" ²<br /> <br /> An elegant copy of only the second complete English translation³ of one of the foundational works of gastronomy in a limited fine publisher's deluxe binding.<br /> <br /> § Institutionally well held in North America and the UK; no recorded holdings in Australasia.<br /> § cf Bitting p.61 for the New York published parallel centenary edition; neither edition in Cagle.<br /> <br /> ¹ Warder and Dublin Weekly Mail - Saturday 27 February 1926 p.6<br /> ² Ferguson Priscilla Parkhurst . Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31<br /> ³ The first complete English translation was published as A Handbook of Gastronomy by Nimmo & Bain in 1883. Earlier English language editions were only partial translations. Both the 1883 and 1925 complete translations are not attributed.</p> Peter Davies unknown
1929782F64Paris: Librairie Alphonse Lemerre c1929. Leather. Very Good Indeed. 6" by 4". None. A two volume work in the original French discussing the science of the enjoyment of food. The charming two volumes of this pocket sized edition are the work of Jean Anthelme Brillat-Savarin a French lawyer and politician who as the author of this work 'The Physiology of Taste' gained fame as an epicure and gastronome. This work was first published in December 1825 two months before his death. Brillat-Savarin discourses on the pleasures of the table which he considers to be a science. These edition are undated but can be placed c1929 via WorldCat. In the original quarter calf binding with paper covered boards. Externally very smart with light fading and rubbing to spines. Contemporary inscriptions to front endpapers. Internally firmly bound. Pages are clean and age toned due to paper type. Very Good Indeed Librairie Alphonse Lemerre hardcover
19261675062736Doubleday Page 1926. Limited Edition. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More Spend Less.1884 edition limited to 300 copies Moderate wear to the boards. Sound binding. Clean interior pages. This could have light cosmetic flaws but remains in good condition. This copy is the Limited Edition of the published work. Secure packaging for safe delivery.Dust jacket quality is not guaranteed. Doubleday, Page hardcover
79091Aalborg P. Welle & Søn 1947. Stor 8vo. 291 319 s. Illustrert. 8 plansjer. Pene priv. håndb. skinnbd. med fem opph. bind. Ryggdekor i blindpreg. Orig. omsl. medbundet. . <br/><br/><em>Nr. 448 av 500 numm. eks. </em> unknown
196747271Alpignano: Tallone 1967. In-4 p. 2 volumi brossura astuccio custodia pp. XXIX237; 259; ben illustrati fuori testo da 8 tavv di figure dettagliatamente descritte. E questo un testo fondamentale per chi si occupa di gastronomia. Cfr. Vicaire pp. 116-121 che cita le numerosiss edizioni dellOttocento a partire alla prima del 1826.Pregevole edizione di 1000 esemplari numerati. Il ns. 772 è in ottimo stato. Tallone, unknown
183833032Paris: Just Tessier. Very Good with no dust jacket. 1838. Fifth Edition. Hardcover. Two volume set. Early quarter leather with decorative boards hubbed spine gilt titles. 5th edition stated. Light wear/rubbing to boards. Tight binding bookplate each volume scattered foxing. Text in French. ; 8vo 8" - 9" tall . Just Tessier hardcover
2092902141701117Not Available N.A. Soft Cover. Fine. Volume: 1 Not Available paperback
1945322491945. A Paris Les Arts du Livre Georges CrÂs 1926. 2 vol. au format gd in-8 248 x 168 mm de xlii - 252 pp. ; 300 pp. Reliures uniformes signÂŽes de l'ÂŽpoque de demi-chagrin maroquinÂŽ et glacÂŽ sapin filet vertical gras ˆ froid portÂŽ sur chacun des plats dos lisses ornÂŽs d'un double filet d'encadrement dorÂŽs doubles filets dorÂŽs fleurons dorÂŽs titre et tomaison dorÂŽs au centre d'un double ovale dorÂŽ date dorÂŽe en queue tÂtes mouchetÂŽes couvertures conservÂŽes. Bonvoisin. Tirage unique ˆ 566 exemplaires seulement. Ensemble - complet des deux volumes le constituant - revÂtu d'agrÂŽables reliures du temps signÂŽes Bonvoisin. ''LÂŽon Bonvoisin exerÂa son activitÂŽ de relieur de la fin du XIXÂme ˆ 1930 environ''. in FlÂŽty. Un des 520 exemplaires du tirage numÂŽrotÂŽ sur vergÂŽ Lafuma de cette ''intÂŽressante publication''. in Carteret. Il s'agrÂŽmente - ici en premier tirage - de 24 planches lithographiÂŽes ainsi que de 100 compositions dans le texte par Pierre Noury ; tirÂŽes par les soins de Mourlot. Lequel ''fut l'ÂŽlÂve de J.-P. Laurens. Il a participÂŽ ˆ de nombreux Salons : Automne Artistes franÂais Nationale des Beaux-Arts Humoristes etc. Il a illustrÂŽ une vingtaine de classiques de la littÂŽrature avec des bois ou des lithographies .''. in Osterwalder. ''Un seul livre suffit ˆ immortaliser ce magistrat nÂŽ ˆ Belley. Balzac de dÂŽclarer ˆ son propos : ''Depuis le XVIÂme siÂcle en dehors de La BruyÂre et de La Rochefoucauld aucun prosateur n'a su donner ˆ la langue franÂaise un tel relief''. Il est avec Grimod de la ReyniÂre celui qui a le plus sÂŽrieusement mÂŽditÂŽ sur l'art ''transcendantal'' du bien-manger.'''' in OberlÂŽ. Dans une sÂŽrie de mÂŽditations qui doivent quelque chose aux essais de Montaigne Brillat-Savarin discourt des plaisirs de la table quÕil traite comme une science. Cela non sans impertinence humour insolence et dÂŽrision ÇLivre divin ÂŽcrivait Hoffmann qui a portÂŽ ˆ lÕart de manger le flambeau du gÂŽnie.È ''Les aphorismes comme les maximes comme les proverbes sÕappliquent ˆ des rÂŽalitÂŽs qui sont aussi vieilles que lÕhumanitÂŽ; ils nÕinventent rien mais condensent en une formule dÂŽfinitive une sagesse millÂŽnaire; cÕest pourquoi Brillat-Savarin a pris sa place parmi les grands classiques.'' Balzac. FlÂŽty Dictionnaire des relieurs franÂais p. 29 - Monod I Manuel de l'amateur de livres illustrÂŽs modernes 1958 - Osterwalder II Dictionnaire des illustrateurs p. 1.200 - BÂŽnÂŽzit VII Dictionnaire des peintres p. 759 - Carteret IV Le TrÂŽsor du bibliophile p. 82 Dos passÂŽs. LÂŽgÂres abrasions affectant l'un des mors. Quelques t‰ches au premier plat d'un des volumes. Du reste trÂs belle condition. b42961 unknown
1834CAT000113Paris: Just Tessier 1834. Fourth Edition. Hardcover Quarter Leather. Good. 2 volumes in 1/4 leather over marbled boards. Spines dry and chipped joints cracked but binding sound. The fourth edition of the classic of gastronomic reflection. Attractively printed with wide margins slight foxing otherwise quite clean internally. 384pp; 412pp. Cagle 98 1st ed. Oberle 149. Size: 8vo. 2-volume set complete. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking Wine & Dining; Essays & Literary Criticism. Inventory No: CAT000113. Just Tessier hardcover
1829355839Paris.: A. Sautelet : Alexandre Mesnier. 1829. 3rd Edition. Modern quarter maroon leather over marbled boards raised bands gilt spine titles ribbon markers. Very good pages lightly foxed. 8vo. 20.3x13 cm. French text. The classic treatise on gastronomy. From the library of the author of “The Food Encyclopedia†Jacques L. Rolland with his initials on the spines. weight: 2.3 lb. . A. Sautelet : Alexandre Mesnier. hardcover
1949022382New York: Limited Editions Club 1949. First Edition. Hardcover. Slight scuffing and sunning to the spine. Near Fine in a Near Fine slipcase. Sylvain Sauvage. Royal octavo 7" x 10-1/2" bound in pictorial boards backed with first-quality English pigskin leather. Newly translated and annotated by M. F. K. Fisher with a preface by her as well. Charming color illustrations by Sylvain Sauvage. Copy #751 of 1500 issued unsigned as Sauvage died before the edition was published. <br/><br/> Limited Editions Club hardcover
194910928New York: The Limited Editions Club 1949. Second-hand hardcover. <p>Brillat-Savarin Jean Anthelme. The Physiology of Taste. The Limited Editions Club: New York 1949. 4to 270x180mm qtr bnd tan pigskin dec paper bds slipcase 2xvi4716pp #393/1500 translation by M F K Fisher; illustration by Sylvain Sauvage Fine</p> <p><br /> BRILLAT-SAVARIN Jean Anthelme. 1755-1826<br /> <br /> The Physiology of Taste or meditations on transcendental gastronomy. A new translation by M.F.K Fisher with profuse annotations by the translator and illustrations by Sylvain Sauvage. <br /> <br /> New York : The Limited Editions Club 1949. First edition thus limited No. 393 of 1500; 19th series volume 5 unsigned as issued. Translation and annotations by M F K Fisher colour illustration by Sylvain Sauvage. Designed and printed by R L Dothard at the shop of E L Hildreth & Co Battlebro.<br /> <br /> Octavo 270x180mm quarter bound light tan English pigskin illustrated printed paper boards slipcase 2xvi4716pp. Numerous in-text colour illustrations. top-edge small blemish; slipcase faintly soiled else fine.<br /> <br /> Brillat-Savarin was a French lawyer and politician during and after the French revolution. Renowned as an epicure and gastronome he worked on his Physiologie du Gout all his life assembling it just before he died; it was privately published at his expense just two months before his death. Neither a cookery book nor a memoir it is rather a discussion of the nature of eating in its widest sense. It starts with twenty gastronomical "aphorismes" perhaps the best known being "IV tell me what you eat and I will tell you who you are"; then thirty "méditations" and finishes with twenty-seven 'variétés' in the form of anecdotes adventures recipes and inventions. <br /> "For the French and outsides alike this work early attained the status of an exemplary culinary text perhaps the exemplary text. the Physiology of Taste civilizes eating. Moreover it socializes food and it does so by recounting in story after story our social relations with food. it appears to us today as something of a sociology of taste ahead of its time" Priscilla Parkhurst Ferguson Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31.<br /> <br /> George Macy 1900-1956 founded the Limited Editions Club of New York in 1929 to publish in limited editions of 1500 copies beautifully illustrated classic titles to club members who had paid a subscription. Between 1929 and 1985 Macy published 548 books roughly 10-12 a year each individually designed and illustrated and usually signed and numbered by the best artists and book illustrators. The Physiology of Taste is the only 'food book' so published.<br /> <br /> M.F.K. Fisher Mary Frances Kennedy Fisher Parrish Friede 1908 – 1992 was a revered American food writer. She wrote 27 books many on food and gastronomy. This translation released on Christmas Eve 1949 was universally praised. "Craig Claiborne of the New York Times said Fisher's prose perfectly captured the wit and gaiety of the book and lauded the hundreds of marginal glosses that she added to elucidate the text."¹<br /> <br /> Félix Roy who went by the name 'Sylvain Sauvage' 1888-1948 was a French artist and prolific book illustrator. He illustrated several books for the Limited Editions Club. He died shortly before publication of this volume leaving the print run unusually for the Limited Editions Club unsigned.<br /> <br /> A fine copy of the most poetic and highly regarded English translation delightfully illustrated.<br /> <br /> § Newman R G. Great & Good Books:a bibliographical catalogue of the Limited Editions Club 1929-1985 Chicago: R. G. Newman Inc 1989. <br /> § Zealand & Tarpey-Schweid. M.F.K. Fisher: an annotated bibliography fourth edition. San Franscisco : the authors 2013 pps. 21 & 48.<br /> <br /> ¹ Reardon Joan. Poet of the Appetites. New York : North Point Press 2004 p.203.</p> The Limited Editions Club unknown
77922København 1947. 291 319 s. Leks 8vo. Illustr. av Bertall. Eleg. priv. håndb. skinnbd. med ryggdekor i gull. Orig. omsl. medbundet. Navnestempel på forsatsbl. . unknown
1841BC02A-0001Paris: Charpentier Libraire-Editeur 1841. Book. Very Good. Hardcover. 12mo - over 6¾ - 7¾" tall. BC02Aa Leather spine paper boards Some light wear to edges. Bound tight and square pages clean and free of writing or marks. Roughly speaking the title is "Physiology of Taste or Meditations of transcendent gastronomy book tration history and the agenda dedicated to gastronomes of Paris by proffesseur a member of several learned societies. New edition preceded by a note on the author by Mr. Baron Richerand followed by a treatise on modern exgitans by M. de Balzac.". Charpentier, Libraire-Editeur Hardcover
1949022289New York: Limited Editions Club 1949. First Edition. Hardcover. Fine in glassine and a Near Fine faded slipcase with a dampstain at the upper backstrip. Uncommon to find this title in such superior condition. Sylvain Sauvage. Royal octavo 7" x 10-1/2" bound in pictorial boards backed with first-quality English pigskin leather. Newly translated and annotated by M. F. K. Fisher with a preface by her as well. Charming color illustrations by Sylvain Sauvage. Copy #1037 of 1500 issued unsigned as Sauvage died before the edition was published. <br/><br/> Limited Editions Club hardcover
1864315987Paris: FURME ET CIE libraire éditeurs 45 rue Saint André des Arts 1864. Dessins de Bertall. Frontsi and 7 plates on China. 459pp. Tall 8vo. Half contemopoirary green morocco t.e.g. Dessins de Bertall. Frontsi and 7 plates on China. 459pp. Tall 8vo. Vicaire 117 FURME ET CIE, libraire éditeurs, 45, rue Saint André des Arts unknown
197912937New York: Alfred A. Knopf 1979. Third printing. Original cream colored cloth with gilt decorated front cover gilt titled spine. 443 pages with deckle fore-edge and red top-edge stain. In the definitive English translation by M. F. K. Fisher. "The most famous book ever written about food and man's taste for it Brillat-Savarin's The Physiology of Taste which was first published--at the author's expense--in 1825 is today considered the bible of all serious eaters. There have been many translations but there has never been one like M. F. K. Fisher's." Mary Frances Kennedy Fisher 1908 - 1992 is considered one of America's greatest writers. Her writings revere the art of eating simply but well of taking pleasure where it is found and of loving life with all of its challenges. This copy is INSCRIBED AND SIGNED BY M. F. K. FISHER to a close personal friend. "For Loverne Morris from Mary Frances with love always and the tacit agreement of J. A. Brillat-Savarin Glen Ellen 1984 MFK Fisher." Search our listings for other titles inscribed by M. F. K. Fisher. SIGNED. Hard Cover. Very Good/Very Good. Alfred A. Knopf Hardcover
188428049<p><strong>1884 Physiology of Taste Gastronomy Food Obesity Cooking English Brillat-Savarin</strong></p><p>Jean Anthelme Brillat-Savarin was a 19th-century French lawyer who is actually much better known for his culinary survey "<em>Physiology of Taste</em>". This book was a collection of aphorisms relating to food and food preparation taste appetite thirst and drinking and even a section on obesity!</p><p>This 1884 limited edition includes numerous illustrations by Adolph LaLauze and is numbered no. 152 of 500.</p><p>Item number: #28049</p><p>Price: $499</p><p>BRILLAT-SAVARIN Jean Anthelme</p><p><strong><em>Brillat-Savarin's Physiologie du goût. A handbook of gastronomy</em></strong></p><p>London: Nimmo & Bain 1884.</p><p><u>Details</u>:</p><p><!-- if !supportLists-->· <!--endif-->Collation: Complete with all pages</p><p><!-- if !supportLists-->o <!--endif-->xvi 516 14</p><p><!-- if !supportLists-->· <!--endif-->Provenance: Armorial bookplate – S. C. Lister Jr. Swinton</p><p><!-- if !supportLists-->o <!--endif-->Samuel Cunliffe Lister 2nd Baron Masham 1857-1917 was an English baron and industrialist. The 2nd baron's father Samuel Cunliffe Lister 1st Baron Masham 1815–1906 was an English inventor and industrialist notable for inventing the Lister nip comb which revolutionized the English textiles industry. Motto: FIDEM PARIT INTEGRITAS</p><p><!-- if !supportLists-->· <!--endif-->Language: English</p><p><!-- if !supportLists-->· <!--endif-->Binding: Hardcover; tight and secure</p><p><!-- if !supportLists-->· <!--endif-->Size: ~9in X 6.5in 23cm x 16.5cm</p><p>Our Guarantee:</p><p>Very Fast. Very Safe. Free Shipping Worldwide.</p><p>Customer satisfaction is our priority! Notify us with 7 days of receiving and we will offer a full refund without reservation!</p><p><u>Photos available upon request. </u></p> Nimmo & Bain hardcover
188450824London: J.C. Nimmo & Bain 1884. Limited Edition. Hardcover - as published. VG limited edition this being No. 60 of 300 copies printed for England. From the collection of a prominent New York restauranteur. 55 etchings by A. Lalauze. Some splitting to the corners of the boards binding is tight and square. Gilt top. Green boards quarter wrap vellum spine vellum is in VG condition. Gilt etching on the front board further three gilt etchings on spine. Gilt is in fine condition minor boxing to the spine. J.C. Nimmo and Bain advertisements bound in the back. . J.C. Nimmo & Bain hardcover
1961D19015Paris: Les Francs-Bibliophiles 1961. First Edition . Hardcover. Near Fine. 4to. 25 mezzotint prints by Mario Avati. Loose signatures as issued in publisher's printed wrappers and board chemise black paper slipcase. Chemise sunned minimal wear. One of 75 copies on velin de Rives a la cuve printed for Éduard Loewy French bookseller. <br/><br/> Les Francs-Bibliophiles hardcover
18409734Libraire-Editeur Paris: Charpentier 1840. Second-hand hardcover. <p>Brillat-Savarin Jean-Anthelme. Physiologie du Gout. Charpentier: Libraire-Editeur Paris 1840. 12mo 180x115mm half-bnd brown calf marbled bds 224555 blankpp.</p> <p><br /> <br /> BRILLAT-SAVARIN Jean- Anthelme 1755-1826 <br /> <br /> Physiologie du Gout ou méditations de gastronomie transcendante; ouvrage théorique historique et a l'ordre du jour dédié aus gastronomes parisiens par un professeur membre du plusieurs societés savantes. Edition précédée d'une notice par M Le Baron Richerand; suivie de La Gastronomie poème en quatre chantes par Berchoux. <br /> <br /> Paris : Charpentier Libraire-Editeur 1840. Printed by H Fournier & Co Paris. Introduction by M Le Baron Richerand. Includes pps 370-445 the poem La Gastronomie in four parts by Berchoux Joseph 1760-1839. In French. <br /> <br /> Duodecimo 180x115mm half-bound brown calf over marbled paper boards; spine in six compartments gilt lettered & ruled; 2 blank2 titlepage4555 blankpp. Boards lightly scuffed edges lightly rubbed; spine head small loss head of upper joint starting but firm corners lightly bruised; small closed tear to p.4; very occasional faint foxing; top-edges a trifle dusty; bookplate "Ex libris A. Melly" to front paste-down. <br /> <br /> ¶ Brillat-Savarin was a French lawyer and politician during and after the French revolution. Renowned as an epicure and gastronome he worked on his Physiologie du Gout all his life assembling it just before he died; it was privately published at his expense just two months before his death. Neither a cookery book nor a memoir it is rather a discussion of the nature of eating in its widest sense. It starts with twenty gastronomical "aphorismes" perhaps the best known being "IV tell me what you eat and I will tell you who you are"; then thirty "méditations" and finishes with twenty-seven 'variétés' in the form of anecdotes adventures recipes and inventions.<br /> <br /> Berchoux 1760-1838 was a French poet who invented the word 'gastronomy' when he published La Gastronomie in 1801. The poem is in four culinary cantos: Historie de la Cuisine the ancient food of Greece and Rome; Le Premier Service instructions for the successful conduct of a meal; Le Second Service advice on orchestrating conversation during a meal including a description of Vatel's demise; and Le Dessert dessert wines spirits and conversations praising dining as superior to poetry. <br /> <br /> "For the French and outsides alike this work early attained the status of an exemplary culinary text perhaps the exemplary text. the Physiology of Taste civilizes eating. Moreover it socializes food and it does so by recounting in story after story our social relations with food. it appears to us today as something of a sociology of taste ahead of its time" Priscilla Parkhurst Ferguson Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31 <br /> <br /> An instant success Physiologie du Gout has never been out of print since. A very good text in a very good sound contemporary binding.<br /> <br /> § OCLC records only 6 holdings of this edition all in Europe.<br /> § Vicaire 117-118; cf. Oberle 153; This edition not in Cagle Bitting or Simon.</p> Charpentier unknown
1865196221865. Coocking Brillat-Savarin Jean Antthelme. The Handbook of Dining or Corpulency and Leanness Scientifically Considered.by Brillat-Savarin. London: Longman Roberts & Green 1865. This is a later translation in English of the main parts of ʻPhysiologie du goût or THE PHYSIOLOGY OF TASTE; Transcendental Gastronomy. of Brillat-Savarin. The original work in French was about 450 to 500 pages depending on the edition this version was given a new title and reduced to 202 pages and focuses more on cooking for Leanness and Reduction of Corpulency. Measures 4.5" x 7". The first long version in english was printed in 1854 this version of the text was printed 1865. Brillat-Savarin one of the most influential food writers of all time. Brillat-Savarin put forward what he felt could be called general universal principles of delicious and healthy cooking. The roots of gastronomy in America can be traced to Brillat-Savarin 1755-1826 remembered for what many consider to be the bible of gastronomy Physiologie du Goût. Savarin was the first writer to provide a systematic analysis of the pleasures of eating- His only book was Published shortly before his death and this is a 200 page abridged version of the original English speakers regularly repeat Brillat-Savarin's idea with the phrase "you are what you eat." Spine is rebound with new boards of red cloth and new endsheets. Cover is clean and pages are neat. Small previous owner stamp on title page dated March 10 1883. Overall in very good condition. unknown
19234320DB1923. 2 Bände. Paris L. Carteret 1923. 4°. 279 S.; 258 S. Mit 1 Porträt 64 Radierungen von Léon Boisson und Louis Monzies nach Zeichnungen von Henri Pille und Maurice Leloir. Illustrierte Orig.-Broschuren mit Pergamin-Schutzumschlag. Monot 1962. Nr. VI von total 375 Exemplaren. Die Umschläge mit Gebrauchsspuren Einrissen und vergilbt. Der unregelmässige Schnitt stärker gebräunt. unknown
