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Price: £160.00

  

Physiologie du Gout ou Meditations de Gastronomie Transcendante, Dediee Aux Gastronomes Parisiens

By Jean Brillat-Savarin

1838

Just Tessier : Paris

8.5" by 5.5"

584pp; 412pp

 

 

 

DETAILS

The fifth edition of Jean Brillat-Savarin's important work on gastronomy, here complete in two volumes.

Complete in two volumes. In the original French. The fifth edition of this work. 'Physiologie du Gout' is an important work on gastronomy, generally considered to be one of the founding texts on the subject. The author believed in a low-carbohydrate diet, promoting a diet that avoided starch, grains, flour, and sugar. The work discussed the definitions and differences in taste, highlighting the differences between the aristocratic and bourgeois societies. The author also discussed the art of eating, links between gastronomy and politics, and food in social construction. This work hasn't been out of print since it was first published. Written by Jean Anthelme Brillat-Savarin. Brillat-Savarin was a French lawyer and politician, gaining a great reputation as a gastronome.

CONDITION

In a quarter cloth binding with patterned paper to the boards. Externally, generally smart. Light rubbing to the spines. Small cracks to the head and tail of the joints. Front joints are starting but firm. A little discolouration to the spine labels. Minor bumping to the head and tail of the spines. Bookseller's label to the front pastedowns. Prior owner's ink inscriptions to the recto to the front endpapers. Internally, firmly bound. Pages are bright with some scattered spotting.

Overall Condition: Very Good

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Price: £160.00


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