Brillat- savarin

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Brillat-SavarinLivre Rare Book

Physiologie du gout ou méditations de gastronomie transcendante précédé d'une notice par Alp.Karr.

BRILLAT-SAVARIN, Jean AnthelmeBiblio.com

Brillat-Savarin's Physiologie du goût. A handbook of gastronomy

1884280491884 Physiology of Taste Gastronomy Food Obesity Cooking English Brillat-SavarinJean Anthelme Brillat-Savarin was a 19th-century French lawyer who is actually much better known for his culinary survey "Physiology of Taste". This book was a collection of aphorisms relating to food and food preparation taste appetite thirst and drinking and even a section on obesity!This 1884 limited edition includes numerous illustrations by Adolph LaLauze and is numbered no. 152 of 500.Item number: #28049Price: $499BRILLAT-SAVARIN Jean AnthelmeBrillat-Savarin's Physiologie du goût. A handbook of gastronomyLondon: Nimmo & Bain 1884.Details:· Collation: Complete with all pageso xvi 516 14· Provenance: Armorial bookplate – S. C. Lister Jr. Swintono 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· Language: English· Binding: Hardcover; tight and secure· Size: ~9in X 6.5in 23cm x 16.5cmOur Guarantee:Very Fast. Very Safe. Free Shipping Worldwide.Customer satisfaction is our priority! Notify us with 7 days of receiving and we will offer a full refund without reservation!Photos available upon request. Nimmo & Bain hardcover

Schilb Antiquarian Rare Books · États-Unis499,00 $US≈ 422,20 €

Brillat-Savarin, Jean-AnthelmeBiblio.com

Physiologie du Gout

18409734Libraire-Editeur Paris: Charpentier 1840. Second-hand hardcover. Brillat-Savarin Jean-Anthelme. Physiologie du Gout. Charpentier: Libraire-Editeur Paris 1840. 12mo 180x115mm half-bnd brown calf marbled bds 224555 blankpp. BRILLAT-SAVARIN Jean- Anthelme 1755-1826 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. 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. 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. ¶ 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. 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. "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 An instant success Physiologie du Gout has never been out of print since. A very good text in a very good sound contemporary binding. § OCLC records only 6 holdings of this edition all in Europe. § Vicaire 117-118; cf. Oberle 153; This edition not in Cagle Bitting or Simon. Charpentier unknown

Books for Cooks · Australie648,00 $AU≈ 427,10 €

Brillat-Savarin, Jean-AnthelmeBiblio.com

Physiologie du Gout

187910098Paris: Librairie des Bibliophiles 1879. Second-hand hardcover. Brillat-Savarin Jean-Anthelme. Physiologie du Gout. Librairie des Bibliophiles: Paris 1879. 8vo 180x110mm 2 vols half red morocco marbled bds & eps 4xvi2964pp83204pp. preface by Ch Monselet; bound by Blanchetiere-Bretault In French BRILLAT-SAVARIN Jean-Anthelme 1755 -1826 Physiologie du Gout: avec un preface par Ch. Monselet. Eaux-fortes par Ad. Lalauze. Paris: Librairie des Bibliophiles 1879. Limited Edition. Printed by Imprimerie Jouaust Rue Saint-Honoré Paris. Bound by Blanchetiere-Bretault. Preface by Charles Monselet. Illustrated with 63 pictorial engravings by Adolphe Lalauze including the frontispiece portrait as well as numerous sculptured head and tailpieces. In two volumes. Octavo 180x110mm half bound red morocco marbled paper boards and end-papers spine decorated and lettered in gilt inlaid dark green morocco top-edges gilt else untrimmed ribbon marker frontispiece 4xvi2964pp83204pp. One of 170 copies on Holland Paper Van Gelder watermark; total edition 260 copies; this copy unnumbered. In French. ¶ 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. "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. An instant success Physiologie du Gout has never been out of print since. The Librairie des Bibliophiles was established in 1869 by Damase Jouast 1834-1893 publishing French classics in small limited fine print editions. Monselet 1825-1888 was a French journalist novelist poet and playwright nicknamed "the king of the gastronomes" by his contemporaries and a close friend of Baron Léon Brisse . Lalauze 1838-1906 was a French engraver illustrator and painter known for his fine steel engraving technique. Lalauze illustrated many of Jouast's publications. A fine illustrated copy of the most renowned book on gastronomy in an elegant binding. Librairie des Bibliophiles unknown

Books for Cooks · Australie2 592,00 $AU≈ 1 708,39 €

Brillat-Savarin, Jean-AnthelmeBiblio.com

The Physiology of Taste

18549869Philadelphia: Lindsay & Blakiston 1854. Second-hand hardcover. Brillat Savarin. The Physiology of Taste; or transcendental gastronomy. Lindsay & Blakiston: Philadelphia 1854. 8vo 190x130mm rebacked original boards t.e gilt translated by Fayette Robinson BRILLAT SAVARIN Jean-Anthelme Brillat-Savarin 1755-1826 The Physiology of Taste: or transcendental gastronomy illustrated by anecdotes of distinguished artists and statesmen of both continents. Philadelphia: Lindsay & Blakiston 1854. First US Edition and first edition in English. Octavo 200x135mm blind stamped gilt decorated original publisher's brown cloth boards top-edge gilt xx pps. ix-x out of sequence126-3471 blank4 publisher advertisementspp. Translated from the last French edition by Fayette Robinson. Recently professionally re-backed in tan cloth new end-papers. Very faint foxing to preliminaries. Owner name 'John S Cunningham' neatly stamped and inked to half-title title-page and contents page; several discrete neat penciled marginal marks. 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. "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 Brillat-Savarin spent several years in New York as a refugee from the French revolution before returning to France and eventually becoming a judge on the French Court of Appeal; a post he held until retirement. "One of the most witty discussions on food ever written… The work is filled with entertaining anecdotes and commentary on good eating including several pages of impressions about the United States" Feret Barbara. Gastronomical and Culinary Literature. The Scarecrow Press 1979 p. 38. Perhaps the most renowned book on gastronomy. Scarce. A nice copy. § OCLC records only 2 holdings this edition but no details; Huntington records 1 holding; Copac records 5 UK holdings. § Bitting p.60; Cagle & Stafford 103; Lowenstein 639; Wheaton & Kelly 876. Lindsay & Blakiston unknown

Books for Cooks · Australie4 104,00 $AU≈ 2 704,95 €

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