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Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du… by  Jean Anthelme Brillat-Savarin - Hardcover - 1826 - from Rabelais - Fine Books on Food & Drink (SKU: 2363)

Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux gastronomie parisiens

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Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux gastronomie parisiens

by Brillat-Savarin, Jean Anthelme

  • Used
  • hardcover
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Biddeford, Maine
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About This Item

Paris: Sautelet et Cie, 1826. Two volumes, octavo, xiv, 390 & 449 pages. FIRST EDITION of the most famous treatise on gastronomy. The Physiology of Taste was published in an edition of 500 copies, appearing only two months after the author's death. A comprehensive philosophy of the palate, the table, and far beyond, the book is presented in a series of thirty meditations on subjects including the senses, taste, appetite, gastronomy, restaurateurs, cooking, fasting, obesity, death, sleep, rest and dreams. Brillat-Savarin was an attorney and magistrate who fled France during the Terror, living in Switzerland and New York until his return after the fall of Robespierre in 1796. The present work secured his eternal fame among gastronomes. M.F.K. Fisher - whose translation of Brillat-Savarin's work still stands as the best - commends this book for its straightforward and unornamented prose in an era of florid writing, but the intellectual range and invention of the work is anything but simple. At the very outset: "1. The Universe is nothing without the things that live in it, and everything that lives eats. 2. Animals feed themselves; men eat; but only wise men know the art of eating. 3. The destiny of nations depends on how they nourish themselves." It may be noted that Brillat-Savarin regularly refers to his gastronomic experience in America. Contemporary quarter calf and marbled boards Light wear at extremities, otherwise in very good condition. [Cagle 98; Crahan 491; Oberle 144; Vicaire 116; Wheaton & Kelly 860].

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Details

bookseller
Rabelais - Fine Books on Food & Drink US (US)
Bookseller’s Inventory #
2363
Title
Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux gastronomie parisiens
Author
Brillat-Savarin, Jean Anthelme
Book condition
Used
Quantity available
1
Binding
Hardcover
Publisher
Sautelet et Cie
Place of Publication
Paris
Date Published
1826
Keywords
food, french, gastronomy, history, cookery, CALIFORNIA-VBF
Product_type
Note

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About the Seller

Rabelais - Fine Books on Food & Drink

Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Biblio.com member since 2006
Biddeford, Maine
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About Rabelais - Fine Books on Food & Drink

Rabelais is always serving up fine books about food, drink, farming and gardening. We carry a sizable stock of rare books, alongside prints, photographs and ephemera, all concerned with the pleasures of the senses.

Glossary

Some terminology that may be used in this description includes:

First Edition
In book collecting, the first edition is the earliest published form of a book. A book may have more than one first edition in... [More]
octavo
Another of the terms referring to page or book size, octavo refers to a standard printer's sheet folded four times, producing... [More]
New
A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"... [More]
Marbled boards
... [More]
calf
Calf or calf hide is a common form of leather binding. Calf binding is naturally a light brown but there are ways to treat the... [More]

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