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]
Paris: Chez A. Sautelet et Cie, 1826. 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..... More



