THE HANDBOOK OF DINING, OR HOW TO DINE, THEORETICALLY, PHILOSOPHICALLY, AND HISTORICALLY CONSIDERED: Based Chiefly Upon The Physiologie du Gout of Brillat-Savarin.
Place Published: NY
Date Published: 1865
Edition: First US edition
Condition: Spine gilt dulled, nick to cover cloth at top of rear joint, else very good.
Book Id: 18674
Original pebbled brown cloth with gilt title and ornament on spine; 12mo (4.5 x 7 inches), 200 pp. 4-page publisher's catalogue at rear.
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).
- More: Food & Cookery
- By This Author: Brillat-Savarin (Jean Anthelme). Translated by L. F. Simpson.
- By This Publisher: Appleton