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Fisiologia del Gusto
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Fisiologia del Gusto: y traducida del francés por Eufemio Romero. Ilustrada por Bertali. Precedidad de una noticia biográfica por Alf. Karr. Mejico

by Brilliant Savarin

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San Antonio, Texas, United States
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Frontispiece plate, numerous illustrations. 414, [1] pages. 4to, (220 x 150 mm), contemporary mottled calf gilt, later ownership ex-libris on front free endpapers. With the edges of the binding slightly damaged.
The first edition in translation into any language of the renowned 1826 French collection of gastronomical essays is "Physiologie du goût" (The Physiology of Taste). The first English translation did not arrive until 1854. Brillat-Savarin's work played an important role in promoting fine cuisine, and he was an early promoter of what we now call the low-carbohydrate diet. Cagle 1199; this edition is not in Palau (cf 35839).
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