Item #140945975 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]. Jean Anthelme Brillat-Savarin.
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]
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]
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]
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]
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]
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]
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]
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]
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]

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, "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. Item #140945975

Price: $24,000.00