The Physiology Of Taste. Or Meditations On Transcendental Gastronomy (1/500 Copies Of The Centennial Edition) Jean Anthelme Brillat-Savarin History-image

The Physiology Of Taste. Or Meditations On Transcendental Gastronomy (1/500 Copies Of The Centennial Edition) Jean Anthelme Brillat-Savarin History

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Large ocatvo in navy blue paper covered boards over three-quarter vellum with spine lettered in gilt. "Centennial Edition", one of 500 numbered copies only of which this is No. 180. Fore edge uncut. xx+ 326 pp. with an introduction by Arthur Machen, abiographical note, and 40 wood block designs by Andrew Johnson. Fine in the printed dust wrapper, small chip upper right coner of the front panel and very shallow chipping to the head edge of spine. A lovely example of Jean Anthelme Brillat-Savarin's classic compendium on the art of eating, first published in France under the title "Physiologie de Gout" in two volumes in 1826 about two months before the author's death. The work is presented in the form of thirty "Gastonomical Meditations---on taste, gastonomy, appitite, frying, "specialities" such as poultry, game. fish, truffles, sugar, coffee, chocolate; thirst, gourmandism and gourmands, digestion, shooting-luncheons, sleep. rest, obesity, thinness, etc.

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