Brillat- savarin

Brillat-Savarin, Jean AnthelmeBiblio.com

The Physiology of Taste

19272325New York: Boni and Liveright 1927. hardcover. Book G: wear to boards and spine scuffing bumped corners. toning/foxing to endpapers text clean binding tight. 8vo second printing February 1927. Foreword by Frank Crowninshield. from Publisher's Note to First Complete English Edition: "There have been several Editions of Brillat-Savarin's Physiologie du Gout in an English dress but they have all been curtailed and more or less altered. The present un-abridged translation is we believe the first attempt made to offer to English readers this book as it was written." #02390. Boni and Liveright unknown

Matthew's Books LLC · États-Unis134,00 $US≈ 113,38 €

Brillat-Savarin, Jean Anthelme; Fisher, MFK (Translation, Notes); Thiebaud, Wayne (Artist) M F KBiblio.com

The Physiology of Taste; or Meditations on Transcendental Gastronomy

CNAP044aSan Francisco: The Arion Press 1994. Limited Edition. Hardcover. New. Thiebaud Wayne. Folio size 13 3/4" by 10 1/4" 356 pages plus 18 unnumbered pages for the prints 374 pages total. The text is Neo Didot in Monotype composition by Mackenzie & Harris. The display type is Bodoni Bold handset in foundry type. The drawings were printed by letterpress from photopolymer plates. The paper is French mould-made Lana Royale; a heavier weight of the same paper is used for the lithographs. The binding done in-house is hand-sewn in full blue-gray cloth with black titling on the front and spine and a drawing by Thiebaud across the bottom. The slipcase is covered in the same cloth with titling and a vignette on the spine. The color prints binding cloth and slipcase were printed lithographically. Edition of 200 copies plus 26 lettered copies hors de commerce signed by the artist. M.F.K. Fisher 1908-1992 contributed an introduction to the second Arion Press book "A Commonplace Book of Cookery" in 1975 but died before we were able to pay tribute to her by publishing her first major literary work a translation of Jean Anthelme Brillat-Savarin's 1755-1826 famous gastronomic essays. This book originally made for hire in 1948 for the Limited Editions Club formed her as an author on subjects relating to food wine dining and living well in the largest sense. She became a good friend of the Press extending invitations to "the crew" to come to her home in St. Helena for a hike and a swim followed by lunch where the conversation was always lively but never about food. The artist Wayne Thiebaud delivered to Hoyem a large pile of original ink drawings and told him to use what he wanted. Hoyem made photocopies of the drawings and sorted and combined them as he saw fit and Thiebaud immediately approved the selection. He also made the nine lithographs in color and drew a design for the cover of the binding that showed the skills he learned as a commercial graphic artist. A trade edition was published by Counterpoint in 1996. Note that while this copy is marked as a "Display" copy we do not believe it was actually used as such as both the book and slipcase are in fine condition. ___POSTAGE: International customers please note that additional postage may apply as the standard does not always cover costs; please inquire for details. ___Swan's Fine Books is pleased to be a member of the ABAA ILAB and IOBA and we stand behind every book we sell. Please contact us with any questions you may have we are here to help. The Arion Press hardcover

Swan's Fine Books · États-Unis9 350,00 $US≈ 7 911,04 €

Brillat-Savarin, Jean AnthelmeBiblio.com

The Physiology of Taste: Or Meditations on Transcendental Gastronomy with Recipes Vintage Classics

2011SKU0565674Vintage 2011-10-04. paperback. Good. 5x1x7. Textbook May Have Highlights Notes and/or Underlining BOOK ONLY-NO ACCESS CODE NO CD Ships with Tracking Vintage paperback

SGS Trading Inc · États-Unis56,21 $US≈ 47,56 €

Brillat-Savarin, Jean AnthelmeBiblio.com

The Physiology of Taste: Or Meditations on Transcendental Gastronomy with Recipes Vintage Classics

2011SKU0613181Vintage 2011-10-04. paperback. New. 5x1x7. New Textbook Ships with Tracking Vintage paperback

SGS Trading Inc · États-Unis60,27 $US≈ 50,99 €

Brillat-Savarin, Jean AnthelmeBiblio.com

The Physiology of Taste

194910823New York: The Limited Editions Club 1949. Second-hand hardcover. Brillat-Savarin Jean Anthelme. The Physiology of Taste. The Limited Editions Club: New York 1949. 4to 270x180mm qtr bnd tan pigskin dec paper bds 2xvi4716pp. #567/1500 translation by M F K Fisher; illustration by Sylvain Sauvage VG/- BRILLAT-SAVARIN Jean Anthelme. 1755-1826 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. New York : The Limited Editions Club 1949. First edition thus limited No. 567 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. Octavo 270x180mm sympathetically and professionally rebacked new spine and endpapers quarter bound light tan English pigskin to match the original illustrated printed paper boards 2xvi4716pp. Numerous in-text colour illustrations. Lacks slipcase; bookplate to front pastedown "ex libris John Fuller"; boards faintly soiled edges lightly worn top-edges lightly agetoned internally fine. 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. 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. 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 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. John Fuller 1916-2001 had a long career in hospitality journalism and education. Formerly Director of the Scottish Hotel School at the University of Strathclyde Professor Fuller was until his retirement in 1976 Head of the Department of Catering Management at Oxford Polytechnic. He was also a significant collector of culinary material and the author of a number of hospitality culinary and restaurant text books many still relevant today. The John Fuller Collection is held at Oxford Brookes University. A lovely copy of the most poetic and highly regarded English translation delightfully illustrated from the library of a significant culinary collector. § Newman R G. Great & Good Books:a bibliographical catalogue of the Limited Editions Club 1929-1985 Chicago: R. G. Newman Inc 1989. 201; Zealand & Tarpey-Schweid. M.F.K. Fisher: an annotated bibliography fourth edition. San Franscisco : the authors 2013 pps. 21 & 48. ¹ Reardon Joan. Poet of the Appetites. New York : North Point Press 2004 p.203. The Limited Editions Club unknown

Books for Cooks · Australie216,00 $AU≈ 142,37 €

Brillat-Savarin, Jean AnthelmeBiblio.com

The Physiology of Taste

194910928New York: The Limited Editions Club 1949. Second-hand hardcover. 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 BRILLAT-SAVARIN Jean Anthelme. 1755-1826 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. 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. 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. 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. 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. 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 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. A fine copy of the most poetic and highly regarded English translation delightfully illustrated. § Newman R G. Great & Good Books:a bibliographical catalogue of the Limited Editions Club 1929-1985 Chicago: R. G. Newman Inc 1989. § Zealand & Tarpey-Schweid. M.F.K. Fisher: an annotated bibliography fourth edition. San Franscisco : the authors 2013 pps. 21 & 48. ¹ Reardon Joan. Poet of the Appetites. New York : North Point Press 2004 p.203. The Limited Editions Club unknown

Books for Cooks · Australie405,00 $AU≈ 266,94 €

Brillat-Savarin, Jean Anthelme; Wayne Thiebaud [Illustrator]Biblio.com

The Physiology of Taste or Meditations on Transcendental Gastronomy

140947668San Francisco CA: The Arion Press 1994. Limited Edition. Fine. Limited edition Number 115 of a limited 200 copies signed by Wayne Thiebaud. Bound in publisher's gray-blue cloth stamped in blue and black. With full-page lithographs and reproduced drawings throughout by Wayne Thiebaud. Trivial soiling to top edge of textblock else Fine. In a Near Fine slipcase with light edge wear tiny dent light soiling and droplet stain to cloth. A striking production by Arion Press of the foremost 19th-century gastronomic discourse being a series of meditations recipes and reflections. Thiebaud's bright eye-catching drawings brilliantly captures the epicurian's philosophy on all things food and wine. The Arion Press Bibliography 44. The Arion Press unknown

Burnside Rare Books, ABAA · États-Unis7 250,00 $US≈ 6 134,23 €

BRILLAT-SAVARIN, Jean Anthelme, Wayne Thiebaud, and MFK Fisher M F KBiblio.com

The Physiology of Taste or Meditations on Transcendental Gastronomy Signed Limited Edition

205958San Francisco CA: The Arion Press 1994. First edition. Large hardcover. 356 pages. Number 152 from an edition of only 200 from a total edition of 226 with Neo Didot text display text Bodoni Bold and printed on a French mould-made Lana Royale paper with two different weights for the text and illustration sheets. This is the forty fourth publication from the Arion Press. Features Brillat-Savarin's classic text translated by M.F.K. Fisher. Includes two hundred drawings and nine color lithographs by Wayne Thiebaud. A fine copy in cloth boards and in a fine cloth covered slipcase and with laid in very near fine example of the 16 page prospectus. Signed by Thiebaud on the limitation page. An exquisite version of this classic. Please note that this is a heavy and oversized book and will require extra shipping. The Arion Press unknown

Jeff Hirsch Books, ABAA · États-Unis6 500,00 $US≈ 5 499,65 €

Brillat-Savarin, Jean AnthelmeBiblio.com

The Physiology of Taste

192511037London: Peter Davies 1925. Second-hand hardcover. 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 BRILLAT-SAVARIN Jean-Anthelme 1755-1826 The Physiology of Taste: or meditations on transcendental gastronomy.Â Newly served up in English.Â With an introduction by Arthur Machen : a biographical note : a portrait of the author : and forty designs by Andrew Johnson. London : Peter Davies 1925.Â Limited centenary edition number 685 of 750 copies only; First edition thus.Â Printed by T and A Constable at the University Press Edinburgh. Octavo 285x190mm illustrated printed cream dust jacket quarter bound vellum gilt titled blue marbled paper boards fore and bottom edges untrimmed wide margins xx3262pp : Ï€Â² aâ¸ bÂ² A-Uâ¸ 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. Â¶Â Peter Davies was known as the original Peter Pan; informally adopted by Sir James M Barrie after the death of Peter's parents.Â Â The Physiology of Taste was the first book published by Peter Davies on establishing his publishing business in 1925Â¹.Â Later that year he folded his imprint into Peter Davies Ltd established with assistance from Barrie.Â Â Arthur Machen was the pen-name of Arthur Llewellyn Jones 1863-1947 a Welsh journalist and author most notably ofÂ The Great God Pan and The Secret Glory.Â 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. Brillat-Savarin was a French lawyer and politician during and after the French revolution.Â 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.Â Neither a cookery book nor a memoir it is rather a discussion of the nature of eating in its widest sense.Â It starts with twenty gastronomical "aphorismes" perhaps the best known beingÂ "IV tell me what you eat and I will tell you who you are"; then thirty "mÃ©ditations" and finishes with twenty-seven 'variÃ©tÃ©s' 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.Â 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" Â² An elegant copy of only the second complete English translationÂ³ of one of the foundational works of gastronomy in a limited fine publisher's deluxe binding. Â§Â Institutionally well held in North America and the UK; no recorded holdings in Australasia. Â§Â cf Bitting p.61 for the New York published parallel centenary edition; neither edition in Cagle. Â¹Â Warder and Dublin Weekly Mail - Saturday 27 February 1926 p.6 Â²Â Ferguson Priscilla Parkhurst . Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31 Â³Â The first complete English translation was published as A Handbook of Gastronomy by Nimmo & Bain in 1883.Â Earlier English language editions were only partial translations.Â Both the 1883 and 1925 complete translations are not attributed. Peter Davies unknown

Books for Cooks · Australie270,00 $AU≈ 177,96 €

Brillat-Savarin, Jean Anthelme; Fayette Robinson [Translator]Biblio.com

The Physiology of Taste; Or Transcendental Gastronomy. Illustrated by Anecdotes of Distinguished Artists and Statesmen of Both Continents

1854140948550Philadelphia: Lindsay & Blakiston 1854. First American Edition. Near Fine. First American edition and first English translation. xx 25-347 5 pp. with four advertising pages at rear. Bound in publisher's brown cloth ornately stamped in blind and gilt top edge gilt. Near Fine with light wear to covers and shallow chipping at spine ends and foxing to contents and textblock edges. Ownership signature in old hand to front free endpaper. Lowenstein 639. Jean Anthelme Brillat-Savarin was a French lawyer and politician whose otherwise successful career was briefly interrupted by the French Revolution. The cheerful gourmand bounced back after a few years of exile and dedicated his free time to wine women and the violin -- and good meals. Written over many years and published shortly before the author's death The Physiology of Taste is a compendium of recipes culinary musings and chit-chat and anecdotes meant to enliven the dinner table. It is a seminal work of gastronomical writing and the origin of the phrase "You are what you eat. Lindsay & Blakiston unknown

Burnside Rare Books, ABAA · États-Unis5 500,00 $US≈ 4 653,55 €

BRILLAT-SAVARIN, Jean AnthelmeBiblio.com

THE PHYSIOLOGY OF TASTE OR MEDITATIONS ON TRANSCENDENTAL GASTRONOMY

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. Limited Editions Club hardcover

Charles Agvent · États-Unis437,50 $US≈ 370,17 €

BRILLAT-SAVARIN, Jean AnthelmeBiblio.com

THE PHYSIOLOGY OF TASTE OR MEDITATIONS ON TRANSCENDENTAL GASTRONOMY

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. Limited Editions Club hardcover

Charles Agvent · États-Unis312,50 $US≈ 264,41 €

Brillat-Savarin, Jean Anthelme; Risher, M F K (trans)Biblio.com

The Physiology of Taste or Meditations on Transcendental Gastronomy

19490854933New York: Limited Editions Club 1949. First Edition Thus. Hardcover. Very Good/No Dust Jacket as issued. Illustrated by Sylvain Sauvage. 4to - over 9¾" - 12" tall. New translation by M.F.K. Fisher. In half-brown leather over paper-covered decorative boards housed in publisher's slipcase 471pp. #789 of 1500 copies for members of the limited editions club printed by R. L. Dothard at the shop of E. L. Hildreth and co. Illustrated by Sylvain Sauvage. Unsigned as Sauvage died before the edition was published. Limited Editions Club hardcover

Vashon Island Books · États-Unis139,65 $US≈ 118,16 €

Brillat-Savarin, Jean AnthelmeBiblio.com

The physiology of taste

2008mon0000046714Folio Society 2008-01-01. Hardcover. New. 4.3147 cent in x 24.8731 cent in x 17.0051 cent in. Folio Society hardcover

Parrot Books · Royaume-Uni51,37 £GB≈ 58,65 €

Brillat-Savarin, Jean Anthelme; Fisher, MFK [Translator]; Buford, Bill [Introduction]; M F KBiblio.com

The Physiology of Taste: Or Meditations on Transcendental Gastronomy Vintage Classics

2011Q-0307390373Vintage 2011-10-04. Paperback. New. In shrink wrap. Looks like an interesting title! Vintage paperback

GridFreed LLC · États-Unis92,20 $US≈ 78,01 €

Brillat-Savarin, Jean-Anthelme; Drayton, Anne [Translator]; Drayton, Anne [Introduction];Biblio.com

The Physiology of Taste Penguin Classics

1994Q-0140446141Penguin Classics 1994-11-01. Paperback. New. In shrink wrap. Looks like an interesting title! Penguin Classics paperback

GridFreed LLC · États-Unis90,21 $US≈ 76,33 €

Brillat-Savarin, Jean AnthelmeBiblio.com

The Physiology of Taste or Meditations on Transcendental Gastronomy

1949006135New York City: The Limited Editions Club 1949. Third Edition . Hardcover. Very Good/No Jacket. 4to - over 9¾ - 12" tall. Slylvain Sauvage. Quarter bound decorative boards. 6vii-xvi471pilluscolor this is copy 382 of 1500 copies. Comes in publishers slip case in very good condition Leather brown spine. Some foxing on fore-edge and top edge Interior fine The Limited Editions Club hardcover

Samuel Lasenby Bookseller · États-Unis55,00 $US≈ 46,54 €

Brillat-Savarin, Jean Anthelme; Fisher, M F KBiblio.com

The Physiology of Taste: Or Meditations on Transcendental Gastronomy

1999Q-158243008xCounterpoint 1999-05-01. Hardcover. New. New. In shrink wrap. Looks like an interesting title! Counterpoint hardcover

GridFreed LLC · États-Unis85,92 $US≈ 72,70 €

BRILLAT-SAVARINBiblio.com

The Physiology of Taste Or Meditations on Transcendental Gastronomy

19256qaxgPeter Davis Limited 1925. First Edition. Hardcover. Good/No Jacket. With an Introduction by Arthur Machen and embellished with designs by Andrew Johnson. Limited edition No.636 of 750 copies. Publication of 326 pages. Several previous owners bookplates tipped in and relevant articles. The boards are a little shelf rubbed and a touch edge worn. There is foxing on the early and last pages little within the body of the book. Internally the pages are complete and the text is neat and legible. The binding is excellent. GK. Our orders are shipped using tracked courier delivery services. Peter Davis Limited hardcover

Chapter 1 Books · Afrique du Sud80,00 $US≈ 67,69 €

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