The Physiology of Taste

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Brilliant-Savarin, Jean Anthelme A New Translation by M.F.K. Fisher.  Or, Meditations, On Transcendental Gastronomy. New York: The Heritage Press, 1949. 471 Pages. 27 x 18 cm. “First published in 1825, Brillat-Savarin’s La Physiologie du gout ou meditations de gastronomie transcendate, but no American translation that indicated a grasp of gastronomy as well as a mastery of the French language and a fluid prose style. In 1946, George Macy contacted Fisher to do a translation for the Limited Editions Club, and Fisher’s translation as well as her creative glosses made her work the benchmark for subsequent translations of this classic gastronomic text.” [Zealand & Tarpey-Schwed] Profusely illustrated by Sylvain Sauvage. Book Plate – “Ex Libris Elaine and Joe Wechsler, ‘Reading Maketh A Full Man…'” Laid in: The Heritage Club “Sandglass” Number 6N, The Physiology of Taste prospectus, 4 pages. Interior clean, spine sunned. Orig. illustrated paper covered boards. Good. Hardcover.