PHYSIOLOGIE DU GOUT. Jean A. Brillat-Savarin, Adaptation.
PHYSIOLOGIE DU GOUT
PHYSIOLOGIE DU GOUT

PHYSIOLOGIE DU GOUT

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d\nowidctlpar\b\fs24 Brillat-Savarin (Jean A.) PHYSIOLOGIE DU GOUT. Avec un preface par Ch. Monselet. Eaux-fortes par Ad. Lalauze. In two volumes.[Text in French]. Pp. [iv]+ xvi+296+[iv]+320, frontispiece portrait, numerous pictorial head and tailpieces, title pages printed in red & black; f'cap. 8vo; handsomely bound by Blanchetiere-Bretault in half red morocco, the spines lettered and decorated in gilt and with dark green morocco inlays, marbled papered boards; t.e.g., others uncut; ribbon marker; marbled endpapers; a few small edge chips, a couple of spots of foxing and occasional faint soiling; Librairie des Bibliophiles, Paris, 1879. One of 170 copies on Holland paper (total edition 260). *Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer and politician renowned as an epicure and gastronome. Physiologie du Gout was first published in December 1825, shortly before the author's death. Considered a foundation text of gastronomy, it contains meditations or discourses on the pleasures of the table. Brillat-Savarin has been cited as the father of the low carbohydrate diet. He considered sugar and white flour to be the cause of obesity and suggested instead eating protein-rich ingredients. The etchings are by Adolphe Lalauze (1838-1906). The preface is by the novelist Charles Monselet, (1825-1888) whose nickname was 'king of the gastronomes'. The publisher, Damase Jouaust (1834-1893), founded the Librarie des Bibliophiles in 1869, specializing in French classics printed in small, quality editions. Item #148444

Price: $1,500.00