Physiologie du gout, ou méditations de gastronomie transcendante; ouvrage théorique, historique et a l'ordre du jour, dédié aux Gastronomes parisiens [Physiology of taste, or meditations on transcendent gastronomy; theoretical, historical and current work, dedicated to Parisian Gastronomes]

Brillat-Savarin, Jean Anthelme

Published by Chez A. Sautelet et Cie, Paris, 1826

About this Item

First edition, first issue, a presentation copy inscribed by Jean Anthelme Brillat-Savarin. The first issue, distinguished by the misprint in the printer's address for volume one (the "e" of "Bourse" printed horizontally), numbered 500 copies only.Inscribed on the title page of volume one, "Offert par l'auteur a M. Grepient" xiv, 390, 442 pp. Complete in two volumes. Bound in contemporary full mottled calf with red morocco title labels and black numerical labels; scrollwork gilt-ruled into compartments, engraved title page devices. Near Fine with trivial rubbing to extremities, contents lightly toned. A handsome set. Signed copies of this "undisputed classic of the table, full of verve and good humor" (Carter) are incredibly scarce, as Brillat-Savarin died at 70 of pneumonia weeks after publication.The foremost 19th-century gastronomic discourse being a series of meditations, recipes and reflections. Brillat-Savarin is considered one of the most important figures in culinary history and often cited for this work. Topics range from obseity and fasting, gastronomy and gourmet, the function of appetite and even death. A work that exemplifies the author's joie de vivre for all things food. Seller Inventory # 140945975

Bibliographic Details

Title: Physiologie du gout, ou méditations de ...

Publisher: Chez A. Sautelet et Cie, Paris

Publication Date: 1826

Condition: Near Fine

Signed: Signed by Author(s)

Edition: First Edition.