The Physiology of Taste or, Meditations on Transcendental Gastronomy. Translated by M.F. K. Fisher.
by [Food Writing] Brillat-Savarin, Jean Anthelme.
A Fine tight copy in a Fine unclipped dust jacket. This edition reprints the 1994 Arion Press edition limited to just 200 numbered and signed copies. This oversized edition reproduces the pages of the Arion edition in a slightly smaller format but including the Wayne Thiebaud illustrations. The book is considered the most "famous book ever written about food and man's taste for it." It was first published in 1825 and is today considered the bible of all serious eaters. The author discusses such topics as feasting and fasting, the influence of gourmandism on marriage, his definition of taste, his investigation into digestion, sleep and dreams, and much more. Fisher's translation is the most celebrated due to her conversational notes and rich insights, anecdotes and ruminations.
Edition: First Printing of this Reprint Edition
Book Id: 25852