The Physiology of Taste;
Or, Transcendental Gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents. Translated from the last Paris edition by Fayette Robinson.Philadelphia: Lindsay & Blakiston, 1854 Stock Code: 119657
"Perhaps the exemplary text" of culinary literatureFirst edition in English, an epicurean collection of recipes, reflections, and anecdotes written by one of the most influential food writers ever. According to Vicaire it was first issued in December 1825, two months before Brillat-Savarin's death, though Cagle notes it was first published in Paris in 1826. "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).
Octavo. Original brown cloth, spine and front board lettered and decorated in gilt, elaborate framing to boards in blind, top edge gilt.
Contemporary library label and bookplate (dated 1856), of the Belles Lettres Society of Dickinson College, one of the oldest literary societies in the US, to spine and front pastedown respectively. Spine ends and corners bumped and worn, contents occasionally foxed, overall a very good copy.
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