GASTRONOMY AS A FINE ART, or The Science of Good Living. A Translation of the Physiologie du Gout of Brillat-Savarin. Brillat-Savarin, Jean Anthelme., R. E. Anderson.

GASTRONOMY AS A FINE ART, or The Science of Good Living. A Translation of the Physiologie du Gout of Brillat-Savarin

NY: Scribner & Welford, 1879. First US edition. Hardcover. Original pale blue cloth stamped in gilt and black; 12mo (4.5 x 7 inches), xxxiii, 280 pp. Spine somewhat faded. Very good. Item #18822

An abridged translation from Brillat-Savarin's "Physiologie du Gout", keeping the same basic order, chapter titles, etc. but with the emphasis on ". . . the Cure of Leanness and Reduction of Corpulency rather than to the art of giving dinners." (Bitting page 437 for 1859 London edition).

Price: $125.00

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