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[BRILLAT SAVARIN, Jean Anthelme (1755-1826)]. Physiologie du gout, ou méditations de gastronomie transcendante ... par un professeur. Paris: Sautelet et Cie, 1826.
[BRILLAT SAVARIN, Jean Anthelme (1755-1826)]. Physiologie du gout, ou méditations de gastronomie transcendante ... par un professeur. Paris: Sautelet et Cie, 1826.

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[BRILLAT SAVARIN, Jean Anthelme (1755-1826)]. Physiologie du gout, ou méditations de gastronomie transcendante ... par un professeur. Paris: Sautelet et Cie, 1826.

2 volumes, 8° (211 x 130mm). Half-titles. Contemporary half calf gilt, spines decorated in gilt, black and blind in compartments, lettering-pieces, marbled edges (extremities lightly rubbed).

FIRST EDITION OF PROBABLY THE MOST FAMOUS WORK ON GASTRONOMY EVER PRINTED, by Brillat Savarin, magistrate, politician and gastronome. Written in thirty chapters or Méditations and twenty-seven Variétés, it begins with a number of aphorisms on gastronomy and continues with the author's thoughts on appetite, food (including some memorable and unmemorable meals), the history and origin of chocolate and coffee, and his criteria for the ideal dinner party. A GOOD, FRESH COPY. Vicaire 116-21; Heirs of Hippocrates 1128. (2)

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