GASTRONOMY AS A FINE ART, or The Science of Good Living. A Translation of the Physiologie du Gout of Brillat-Savarin
Place Published: NY
Publisher: Scribner & Welford
Date Published: 1879
Edition: First US edition
Condition: Spine faded, else very good.
Book Id: 18822
Original ppale blue cloth stamped in gilt and black; 12mo (4.5 x 7 inches), xxxiii, 280 pp.
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 R. E. Anderson
- By This Publisher: Scribner & Welford