Item #140946549 Physiologie du gout, ou meditations de gastronomie transcendante; ouvrage theorique, 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 meditations de gastronomie transcendante; ouvrage theorique, 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 meditations de gastronomie transcendante; ouvrage theorique, 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 meditations de gastronomie transcendante; ouvrage theorique, 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 meditations de gastronomie transcendante; ouvrage theorique, 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 meditations de gastronomie transcendante; ouvrage theorique, 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 meditations de gastronomie transcendante; ouvrage theorique, 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 meditations de gastronomie transcendante; ouvrage theorique, 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: A. Sautelet et Cie, 1826.

First edition, first issue. 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. xiv, 390, 442 pp. Complete in two volumes. Bound in twentieth-century half goat skin with spine stamped in gilt over marbled boards. Near Fine with light rubbing to binding, slight fading to spines. Textblock edges and contents lightly foxed throughout.

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 #140946549

Price: $9,000

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