Brillat-Savarin, The Handbook of Dining or Corpulency and Leanness (Physiologie du goût)

Brillat-Savarin

Book

[Coocking] Brillat-Savarin, Jean Antthelme. The Handbook of Dining or Corpulency and Leanness Scientifically Considered..by Brillat-Savarin.. London: Longman, Roberts & Green, 1865. This is a later translation in English of the main parts of ʻPhysiologie du goût or THE PHYSIOLOGY OF TASTE; Transcendental Gastronomy. of Brillat-Savarin. The original work in French was about 450 to 500 pages (depending on the edition) this version was given a new title and reduced to 202 pages, and focuses more on cooking for Leanness and Reduction of Corpulency. Measures 4.5" x 7". The first long version in english was printed in 1854 this version of the text was printed 1865. Brillat-Savarin one of the most influential food writers of all time. Brillat-Savarin put forward what he felt could be called general, universal principles of delicious and healthy cooking. The roots of gastronomy in America can be traced to Brillat-Savarin (1755-1826) remembered for what many consider to be the bible of gastronomy, Physiologie du Goût. Savarin was the first writer to provide a systematic analysis of the pleasures of eating– His only book was Published shortly before his death, and this is a 200 page abridged version of the original , English speakers regularly repeat Brillat-Savarin’s idea with the phrase "you are what you eat." Spine is rebound with new boards of red cloth and new endsheets. Cover is clean and pages are neat. Small previous owner stamp on title page dated March 10, 1883. Overall, in very good condition.

Item #19622

Price: $550.00