PHYSIOLOGIE DU GOUT by Brillat-Savarin, Jean Anthelme - c. 1852: PRÉCÉDÉE D'UNE NOTICE PAR ALPH. KARR

Echo Library, 2008. Paperback. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Paris: Libraire Alphonse Lemere Book. Good Reading Copy. Hardback. 16mo - over 5¾" - 6¾" tall. 256 + 253 pages. Red cloth, rebound with no titles to boards. Volume one lacks short title page, and all pages through to 15 are detached but complete, volume two is complete..

New.

Paperback / softback. New.

Hard Cover. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The Physiologie du Gout.

Paris.: Jouaust-Libarie. des Bibliophiles., 1879. Contemporary half brown calf over marbled boards, raised bands, top edge gilt, marbled endpapers.. Good, front joint split on volume 1, but cover still attached, volume 1 lacks spine label, otherwise very good, contents tight and clean.. 12mo., 17.8x11.3 cm.. French text. The classic treatise on gastronomy. weight: 2.0 lb. Preface par Ch. Monselet.

Paris: Librairie Alphonse Lemerre, c1929. Leather. Very Good Indeed. 6" by 4". None. A two volume work, in the original French, discussing the science of the enjoyment of food. The charming two volumes of this pocket sized edition are the work of Jean Anthelme Brillat-Savarin, a French lawyer and politician, who, as the author of this work, 'The Physiology of Taste', gained fame as an epicure and gastronome. This work was first published in December 1825, two months before his death. Brillat-Savarin discourses on the pleasures of the table, which he considers to be a science.  These edition are undated, but can be placed c1929 via WorldCat. In the original quarter calf binding, with paper covered boards. Externally, very smart, with light fading and rubbing to spines. Contemporary inscriptions to front endpapers. Internally, firmly bound. Pages are clean, and age toned due to paper type. Very Good Indeed

1923. 2 Bände. Paris, L. Carteret, 1923. 4°. 279 S.; 258 S. Mit 1 Porträt, 64 Radierungen von Léon Boisson und Louis Monzies nach Zeichnungen von Henri Pille und Maurice Leloir. Illustrierte Orig.-Broschuren mit Pergamin-Schutzumschlag. Monot 1962. – Nr. VI von total 375 Exemplaren. – Die Umschläge mit Gebrauchsspuren, Einrissen und vergilbt. Der unregelmässige Schnitt stärker gebräunt.

Paris: Gabriel de Gonet, 1848. Fine. Gabriel de Gonet, Paris 1848 (S.d.), In-8 (15,3x24,1cm), 416pp., relié. - Première édition illustrée, par Bertall. Huit planches hors texte (sur papier de Chine monté sur papier fort), dont un portrait de l'auteur, gravés par Ch. Geoffroy et de nombreuses figures dans le texte gravées par Midderigh. Introduction et biographie par Alphonse Karr. Reliure en demi chagrin brun d'époque à plats de papier marbré. Dos à nerfs orné de caissons à frois et de fleurons à froid. Traces de frottements Quelques rousseurs pâles éparses. Bon exemplaire. Délicieuse et humoristique illustration. [ENGLISH DESCRIPTION ON DEMAND]

Paris: A. Sautelet et Cie,, 1826. The pre-eminent 19th-century gastronomic treatise First edition, first issue, of this famous epicurean collection of recipes, reflections, and anecdotes, written by one of history's most influential food writers. 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, and is consequently rare. "For the French and outsides alike, this work early attained the status of an exemplary culinary text, perhaps the exemplary text... the Physiology of Taste civilises eating. Moreover, it socialises food, and it does so by recounting in story after story our social relations with food... [it] appears to us today as something of a sociology of taste ahead of its time" (Ferguson, p. 31). "Although there is a definite scientific approach to the material, the charm of the book lies in the personality and wit of the author which are apparent throughout" (Heirs of Hippocrates). Two… Read More