A Handbook of Gastronomy [Physiologie du Goût].

BRILLAT-SAVARIN, Jean-Anthelme. Illustrated by A. Lalauze.

A Handbook of Gastronomy [Physiologie du Goût].

New York: J. W. Bouton , 1884.

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"Tell me what you eat: I will tell you what you are": First enlarged unabridged English translation of Brillat-Savarin's masterpiece A Handbook of Gastronomy

First enlarged unabridged English translation of Brillat-Savarin's masterpiece. Quarto, bound in full morocco by Tout with gilt turn-ins and inner dentelles, patterned endpapers, ribbon bound in, top edge gilt, illustrated by A. Lalauze, tissue-guarded frontispiece of Brillat-Savarin. In fine condition. An exceptional example.

As the author of The Physiology of Taste (Physiologie du Goût), French lawyer and politician Jean Anthelme Brillat-Savarin gained fame as an epicure and gastronome, in fact coining the term 'gastronomy.' Published two months before his death, Physiologie du Goût has not been out of print since it first appeared in December 1825 and has remained a cornerstone in the field.