The Physiology of Taste

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Brilliant-Savarin, Jean Anthelme A New Translation by M.F.K. Fisher.  New York: The Limited Editions Club, 1949. First Edition. 471 Pages. 27 x 18cm. Limited edition #972 of 1500. Or, Meditations, On Transcendental Gastronomy.”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] Crisp clean copy in rubbed slip case. Orig. quarter leather, patterned paper covered boards, blind tooled lettering. Very good, in good slip case. Hardcover.