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Brillat-Savarin, Jean Anthelme
La Physiologie Du Gout French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 1024642577.G ISBN : 1024642577 9781024642575
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Brillat-Savarin, Jean Anthelme
La Physiologie Du Gout French Edition
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
Referenz des Buchhändlers : 1024638987.G ISBN : 1024638987 9781024638981
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Brillat-Savarin, Jean Anthelme
La Physiologie Du Gout French Edition
like new. unknown
Referenz des Buchhändlers : 50685569 ISBN : 1024642577 9781024642575
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BRILLAT-SAVARIN
La Physiologie du Got ou Mditations de Gastronomie Transcendante. Ouvrage Thorique Historique et lÕOrdre du Jour ddi aux Gastronomes Parisiens avec des Illustrations en couleurs de Joseph Hmard. 2 Tomes en 1 Volume.
Bruxelles : Editions La BoÂŽtie 1947. 240x160mm. 170Êpages percaline bleue piÂce de titre au dos couverture supÂŽrieure conservÂŽe.Exemplaire sur Alpha vergÂŽ non numÂŽrotÂŽ. TrÂs bel exemplaire. 953 Editions La Botie unknown
Referenz des Buchhändlers : 95823
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Brillat-Savarin
La Physiologie du Gout
Paris: Jean Budry & Cie 1926. Paperback. Good jacket tanned darkened scuffed & smudged; chips tears to edges. spine tattered w/ erosion; binding visible. thin wraps w/ tan jacket black printing. book xxxii 403 pp; uncut pages; bw frontispiece & one black plate tissue-guards. Please Note: photo will differ from book particularly to spine. Printed in edition of 400 copies this being number 376. Text is in French. Includes bibliographical references. Jean Budry & Cie paperback
Referenz des Buchhändlers : 186937
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Brillat-Savarin, Jean Anthelme (Text); Joseph Hemard (Illustrations)
La Physiologie du Goût ou Méditations de Gastronomie Transcendante; Ouvrage Théorique Historique et à l'Ordre du Jour dédié aux Gastronomes Parisiens. 2-vol. set Complete
Bruxelles: La Boetie 1947. Limited edition. Softcover. vg. 1/4800. Quarto 9 1/2 x 6 3/4". 4 xvii 1 178pp Vol. 1; 2 170 4pp Vol. 2. Uncut and unopened copy. Original glassine over printed wrappers with red and black lettring to front covers and spines.<br /> <br /> Originally published in December 1825 two months before the author's death the "Physiologie du goût" The Physiology of Taste has remained extremely important and has repeatedly been re-analyzed through the years. "In a series of meditations that owe something to Montaigne's Essays and have the discursive rhythm of an age of leisured reading and a confident pursuit of educated pleasures Brillat-Savarin discourses on the pleasures of the table which he considers a science. His French models were the stylists of the Ancien Régime: Voltaire Rousseau Fénelon Buffon Cochin and d'Aguesseau" see Hugh Chisholm's "Brillat-Savarin Anthelme" in Encyclopaedia Britannica 11th edition Cambridge University Press 1911 page 571.<br /> <br /> One of 4800 numbered copies on Alfa Verge paper.<br /> <br /> Some age-toning to glassine. Text in French. Wrappers and interior in very good condition. La Boetie unknown
Referenz des Buchhändlers : 46547
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BRILLAT-SAVARIN, Jean A
La Physiologie du Gout
Brussels Editions la Boetie 1947. 1947. 8vo. Illustrated in color and b/w by Joseph Hemard. Original stiff wrappers printed in green and black. Original glassine dust jackets. Fine fresh uncut and unopened. 2 volumes. Enclosed in the original publishers green board slipcase with matching folding chemise cracked. Number 175 of 4800 copies. Soft cover. Fine/Fine. Brussels, Editions la Boetie, 1947. paperback
Referenz des Buchhändlers : 304407
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Brillat-Savarin
Meditations Gastronomiques
Paris: Pierre Waleffe 1967. Cloth. Collectible; Fine/Fine. Handsome 1967 re-issue of Brillat-Savarin's seminal 19th century text on the art of gastronomy. Clean and Near Fine in a bright Near Fine pictorial dustjacket. Octavo 175 pgs. Text in French. Pierre Waleffe unknown
Referenz des Buchhändlers : 8744
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Brillat-Savarin Brillat-Savarin
Physiologie des Geschmacks oder Physiologische Anleitung zum Studium der Tafelgenüsse Classic Reprint German Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 036670284X.G ISBN : 036670284X 9780366702848
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Brillat-Savarin
Physiologie des Geschmacks oder Physiologische Anleitung zum Studium der Tafelgenüsse Classic Reprint German Edition
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
Referenz des Buchhändlers : 0366702866.G ISBN : 0366702866 9780366702862
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Brillat-Savarin, Jean Anthelme
Physiologie du gout ou méditations de gastronomie transcendante; ouvrage théorique historique et a l'ordre du jour dédié aux Gastronomes parisiens Physiology of taste or meditations on transcendent gastronomy; theoretical historical and current work dedicated to Parisian Gastronomes
Paris: Chez A. Sautelet et Cie 1826. First Edition. Near Fine. First edition first issue a presentation copy inscribed by Jean Anthelme Brillat-Savarin. The first issue distinguished by the misprint in the printer's address for volume one the "e" of "Bourse" printed horizontally numbered 500 copies only.Inscribed on the title page of volume one "Offert par l'auteur a M. Grepient" xiv 390 442 pp. Complete in two volumes. <p>Bound in contemporary full mottled calf with red morocco title labels and black numerical labels; scrollwork gilt-ruled into compartments engraved title page devices. Near Fine with trivial rubbing to extremities contents lightly toned. A handsome set. <p>Signed copies of this "undisputed classic of the table full of verve and good humor" Carter are incredibly scarce as Brillat-Savarin died at 70 of pneumonia weeks after publication.<p>The foremost 19th-century gastronomic discourse being a series of meditations recipes and reflections. Brillat-Savarin is considered one of the most important figures in culinary history and often cited for this work. Topics range from obseity and fasting gastronomy and gourmet the function of appetite and even death. A work that exemplifies the author's joie de vivre for all things food. Chez A. Sautelet et Cie unknown
Referenz des Buchhändlers : 140945975
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Brillat-Savarin, Jean Anthelme
Physiologie du Gout ou Méditations de Gastronomie Transcendante. Ouvrage Théorique Historique et à l'ordre du jour dédié aux Gastronomes Parisiens. 2 volumes
Paris.: A. Sautelet : Alexandre Mesnier. 1829. 3rd Edition. Modern quarter maroon leather over marbled boards raised bands gilt spine titles ribbon markers. Very good pages lightly foxed. 8vo. 20.3x13 cm. French text. The classic treatise on gastronomy. From the library of the author of “The Food Encyclopedia†Jacques L. Rolland with his initials on the spines. weight: 2.3 lb. . A. Sautelet : Alexandre Mesnier. hardcover
Referenz des Buchhändlers : 355839
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BRILLAT-SAVARIN, [Jean Anthelme].
Physiologie des Geschmacks oder Betrachtungen über höhere Gastronomie. Den Pariser Feinschmeckern gewidmet von einem Professor. Nach Carl Vogts Übersetzung in 6. Aufl. neu herausg. v. A. Gleichen-Wußwurm.
Braunschweig Vieweg & Sohn 1913. gr.-8°. XX 386 S. OLn. Mit goldgepr. Einbandtit. Einbd. lichtrandig. Horn/A. 389 - Jean Anthelme Brillat-Savarin 1755-1826 in Paris bedeutender Gastrosoph arbeitete 25 Jahre an diesem seinem bedeutendsten Werk das als Klassiker der gastronomischen Literatur gilt. Braunschweig, Vieweg & Sohn 1913. unknown
Referenz des Buchhändlers : 0635-24
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Brillat-Savarin, Jean Anthelme
Physiologie du Gout German Edition
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
Referenz des Buchhändlers : 3861952777.G ISBN : 3861952777 9783861952770
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BRILLAT-SAVARIN
Physiologie du goût.
Paris A. Sautelet 1826. 2 vol. 120 x 200 mm de 1 xiv et 390 p. ; 442 p. Demi-chagrin rouge dos à nerfs ornés pièces de titre tranches mouchetées reliure XIXe. . Édition originale et rare premier tirage avec l’erreur typographique à l’adresse « E » imprimé à l’horizontale. . Elle fut imprimée aux frais de l'auteur à 500 exemplaires et mis dans le commerce en décembre 1825. Brillat-Savarin qui décède moins de deux mois après la parution du volume n'aura guère eu le temps de profiter du succès de son grand oeuvre. Inutile de revenir sur l'importance et l'histoire de l'œuvre que nous pourrons cependant agrémenter d'un jugement catégorique et déglaçant d'un de ses illustres lecteurs quelques années plus tard : « Un homme très célèbre qui était en même temps un grand sot choses qui vont très bien ensemble . a osé dans un livre sur la Table . écrire ce qui suit à l'article VIN : ‘Le patriarche Noé passe pour être l'inventeur du vin ; c'est une liqueur qui se fait avec le fruit de la vigne.' Et après Après rien : c'est tout. Vous aurez beau feuilleter le volume le retourner dans tous les sens le lire à rebours à l'envers de droite à gauche et de gauche à droite vous ne trouverez pas autre chose sur le vin dans la Physiologie du goût du très illustre et très respecté Brillat-Savarin : ‘Le patriarche Noé.' et ‘c'est une liqueur.'. Je suppose qu'un habitant de la lune ou de quelque planète éloignée voyageant sur notre monde et fatigué de ses longues étapes pense à se rafraîchir le palais et à se réchauffer l'estomac. Il tient à se mettre au courant des plaisirs et des coutumes de notre terre. Il a vaguement ouï parler de liqueurs délicieuses avec lesquelles les citoyens de cette boule se procuraient à volonté du courage et de la gaieté. Pour être plus sûr de son choix l'habitant de la lune ouvre l'oracle du goût le célèbre et infaillible Brillat-Savarin et il y trouve à l'article VIN ce renseignement précieux : ‘Le patriarche Noé'. et ‘cette liqueur se fait'. Cela est tout à fait digestif. Cela est très explicatif. Il est impossible après avoir lu cette phrase de n'avoir pas une idée juste et nette de tous les vins de leurs différentes qualités de leurs inconvénients de leur puissance sur l'estomac et sur le cerveau. Ah ! chers amis ne lisez pas Brillat-Savarin. Dieu préserve ceux qu'il chérit des lectures inutiles ; c'est la première maxime d'un petit livre de Lavater un philosophe qui a aimé les hommes plus que tous les magistrats du monde ancien et moderne. On n'a baptisé aucun gâteau du nom de Lavater ; mais la mémoire de cet homme angélique vivra encore parmi les chrétiens quand les braves bourgeois eux-mêmes auront oublié le Brillat-Savarin espèce de brioche insipide dont le moindre défaut est de servir de prétexte à une dégoisade de maximes niaisement pédantesques tirées du fameux chef-d'oeuvre ». Costard trois étoiles et triple fourchette signés Charles Baudelaire in Les Paradis artificiels « Du Vin ». N'en déplaise à Baudelaire La Physiologie du goût est « un des chefs-d'oeuvre de la littérature gastronomique mondiale. Il est avec Grimod de la Reynière celui qui a le plus sérieusement médité sur l'art transcendantal du bien-manger » Oberlé. Bel exemplaire ; rare en reliure d'époque et de qualité comme ici. Paris, A. Sautelet, 1826. 2 vol. (120 x 200 mm) de [1], xiv et 390 p. ; 442 p. Demi-chagrin rouge, dos à nerfs ornés, pièces unknown
Referenz des Buchhändlers : 29746
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Brillat-Savarin, Jean Anthelme
Physiologie du gout ou meditations de gastronomie transcendante; ouvrage theorique historique et a l'ordre du jour dédié aux Gastronomes parisiens Physiology of taste or meditations on transcendent gastronomy; theoretical historical and current work dedicated to Parisian Gastronomes
Paris: A. Sautelet et Cie 1826. First Edition. Near Fine. First edition first issue. The first issue distinguished by the misprint in the printer's address for volume one the "e" of "Bourse" printed horizontally numbered 500 copies only. xiv 390 442 pp. Complete in two volumes. Bound in twentieth-century half goat skin with spine stamped in gilt over marbled boards. Near Fine with light rubbing to binding slight fading to spines. Textblock edges and contents lightly foxed throughout. <p>The foremost 19th-century gastronomic discourse being a series of meditations recipes and reflections. Brillat-Savarin is considered one of the most important figures in culinary history and often cited for this work. Topics range from obseity and fasting gastronomy and gourmet the function of appetite and even death. A work that exemplifies the author's joie de vivre for all things food. A. Sautelet et Cie unknown
Referenz des Buchhändlers : 140946549
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Brillat-Savarin, Jean Anthelme; Monselet, Charles [Preface by]
PHYSIOLOGIE DU GOUT THE PHYSIOLOGY OF TASTE TWO VOLUMES
Paris: Librairie des Bibliophiles/E. Flammarion Successeur 1879. Hardcover. 12mo two volumes. In Very Good minus condition. Quarter bound with light brown leather spines and marbled boards bearing gilt lettering to the spines. Gilt decorations and raised bands to the spines. Exteriors show moderate wear including slight rubbing to the joints/edges and mild age toning to the spines. Text blocks have top edges gilt and age toning to the fore/tail edges. Partial cracking to the gutters at flyleaves. Pictorial end papers. Previous owner's information to the title page to volume one. Slight age toning small marks and minor marginalia interiorly. Ribbon marker. Text in French. <br /> <br /> CONTENTS: Vol. One xvi xx xxii xxxix xlviii 276 pages -- Vol. Two 327 pages <br /> <br /> <p>NOTE: Shelved in Netdesk office Case #3. 1382689. FP New Rockville Stock. Librairie des Bibliophiles/E. Flammarion, Successeur hardcover
Referenz des Buchhändlers : 1382689
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Brillat-Savarin, Jean Anthelme
Physiologie du got French Edition
TREDITION CLASSICS 2012-11-22. paperback. New. 5.43x1.46x8.23. Buy with confidence. Excellent Customer Service & Return policy. TREDITION CLASSICS paperback
Referenz des Buchhändlers : DADAX3849146669 ISBN : 3849146669 9783849146665
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Brillat-Savarin, Jean Anthelme
Physiologie des Geschmacks German Edition
Salzwasser-Verlag Gmbh 2010-11-17. paperback. New. 5.83x1.19x8.27. Buy with confidence. Excellent Customer Service & Return policy. Salzwasser-Verlag Gmbh paperback
Referenz des Buchhändlers : DADAX3861952785 ISBN : 3861952785 9783861952787
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Brillat-Savarin, Jean
Physiologie des Geschmacks German Edition
Dogma Verlag 2014-01-26. paperback. New. 5.83x1.16x8.27. Buy with confidence. Excellent Customer Service & Return policy. Dogma Verlag paperback
Referenz des Buchhändlers : DADAX3954540959 ISBN : 3954540959 9783954540952
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Brillat-Savarin, Jean Anthelme
Physiologie du Gout German Edition
Salzwasser-Verlag GmbH 2010-03-30. hardcover. New. 6.00x1.19x9.00. Buy with confidence. Excellent Customer Service & Return policy. Salzwasser-Verlag GmbH hardcover
Referenz des Buchhändlers : DADAX3861952777 ISBN : 3861952777 9783861952770
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Brillat-Savarin, Jean A
Physiologie du Goût French Edition
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
Referenz des Buchhändlers : 3563126038.G ISBN : 3563126038 9783563126035
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Brillat-Savarin, Jean A
Physiologie du Goût French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 356312602X.G ISBN : 356312602X 9783563126028
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Brillat-Savarin,
Physiologie Des Geschmacks
like new. unknown
Referenz des Buchhändlers : 45151780 ISBN : 1016681976 9781016681971
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BRILLAT-SAVARIN, Jean Anthelme
Physiologie du Gout. ou méditations de gastronomie transcendante; ouvrage théroique historique et a l'ordre du jour dédié aus gastronomes parisiens par un prefesseur membre du plusieurs societés savantes. Edition précédée d'une notice par M Le Baron Richerand; suivie de La Gastronomie poeme en quatre chantes par Berchoux.
Paris Charpentier 1840. . 8vo 185 X 125 mm; some minor mostly perphepheral foxing otherwise bright and clean; later 19th century Swedish binding of quarter green morocco over marbled boards by Swedish binder 'G.F Possman Stokholm' his label to verso of upper free endpaper gilt tooling and devices to spine panels red lettering-piece with marbled endpapers and edges plain-tipped board corners rubbed at extremities otherwise very good.<br /> Jean-Anthelme Brillat-Savarin 1755-1826 was a French lawyer politician and epicure who with Alexandre Balthazar Laurent Grimod de La Reynière founded the genre of gastronomic writing. This his most famous work has never been out of print. In a series of meditations that owe something to Montaigne's Essays and have the discursive rhythm of an age of leisured reading and a confident pursuit of educated pleasures Brillat-Savarin discourses on the pleasures of the table which he considers a science. It is interesting to note that he considered sugar and white flour to be the cause of obesity.<br /> Paris, Charpentier, 1840. hardcover
Referenz des Buchhändlers : 122629
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BRILLAT-SAVARIN (Jean Anthelme) - NOURY (Pierre, ill de).
Physiologie du got ou Mditations de gastronomie transcendante.
1945. A Paris Les Arts du Livre Georges CrÂs 1926. 2 vol. au format gd in-8 248 x 168 mm de xlii - 252 pp. ; 300 pp. Reliures uniformes signÂŽes de l'ÂŽpoque de demi-chagrin maroquinÂŽ et glacÂŽ sapin filet vertical gras ˆ froid portÂŽ sur chacun des plats dos lisses ornÂŽs d'un double filet d'encadrement dorÂŽs doubles filets dorÂŽs fleurons dorÂŽs titre et tomaison dorÂŽs au centre d'un double ovale dorÂŽ date dorÂŽe en queue tÂtes mouchetÂŽes couvertures conservÂŽes. Bonvoisin. Tirage unique ˆ 566 exemplaires seulement. Ensemble - complet des deux volumes le constituant - revÂtu d'agrÂŽables reliures du temps signÂŽes Bonvoisin. ''LÂŽon Bonvoisin exerÂa son activitÂŽ de relieur de la fin du XIXÂme ˆ 1930 environ''. in FlÂŽty. Un des 520 exemplaires du tirage numÂŽrotÂŽ sur vergÂŽ Lafuma de cette ''intÂŽressante publication''. in Carteret. Il s'agrÂŽmente - ici en premier tirage - de 24 planches lithographiÂŽes ainsi que de 100 compositions dans le texte par Pierre Noury ; tirÂŽes par les soins de Mourlot. Lequel ''fut l'ÂŽlÂve de J.-P. Laurens. Il a participÂŽ ˆ de nombreux Salons : Automne Artistes franÂais Nationale des Beaux-Arts Humoristes etc. Il a illustrÂŽ une vingtaine de classiques de la littÂŽrature avec des bois ou des lithographies .''. in Osterwalder. ''Un seul livre suffit ˆ immortaliser ce magistrat nÂŽ ˆ Belley. Balzac de dÂŽclarer ˆ son propos : ''Depuis le XVIÂme siÂcle en dehors de La BruyÂre et de La Rochefoucauld aucun prosateur n'a su donner ˆ la langue franÂaise un tel relief''. Il est avec Grimod de la ReyniÂre celui qui a le plus sÂŽrieusement mÂŽditÂŽ sur l'art ''transcendantal'' du bien-manger.'''' in OberlÂŽ. Dans une sÂŽrie de mÂŽditations qui doivent quelque chose aux essais de Montaigne Brillat-Savarin discourt des plaisirs de la table quÕil traite comme une science. Cela non sans impertinence humour insolence et dÂŽrision ÇLivre divin ÂŽcrivait Hoffmann qui a portÂŽ ˆ lÕart de manger le flambeau du gÂŽnie.È ''Les aphorismes comme les maximes comme les proverbes sÕappliquent ˆ des rÂŽalitÂŽs qui sont aussi vieilles que lÕhumanitÂŽ; ils nÕinventent rien mais condensent en une formule dÂŽfinitive une sagesse millÂŽnaire; cÕest pourquoi Brillat-Savarin a pris sa place parmi les grands classiques.'' Balzac. FlÂŽty Dictionnaire des relieurs franÂais p. 29 - Monod I Manuel de l'amateur de livres illustrÂŽs modernes 1958 - Osterwalder II Dictionnaire des illustrateurs p. 1.200 - BÂŽnÂŽzit VII Dictionnaire des peintres p. 759 - Carteret IV Le TrÂŽsor du bibliophile p. 82 Dos passÂŽs. LÂŽgÂres abrasions affectant l'un des mors. Quelques t‰ches au premier plat d'un des volumes. Du reste trÂs belle condition. b42961 unknown
Referenz des Buchhändlers : 32249
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BRILLAT-SAVARIN - BERCHOUX - COLNET
Physiologie du gout ou mditations de gastronomie transcendante. Ouvrage thorique historique et lÕordre du jour ddi aux gastronomes parisiens suivi de la gastronomie par Berchoux LÕart de diner en ville par Colnet.
Paris : Garnier FrÂres 1870. 180x120mm. VIII - reliure demi-chagrin. Plats papier marbrÂŽ. Reliure au dos manquant. IntÂŽrieur propre sauf au milieu du livre rousseurs marginales. 466 Garnier FrÂres unknown
Referenz des Buchhändlers : 84419
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Brillat-Savarin, De
Physiologie Du Gout
Paris: Librairie Des Bibliophiles 1879. Full-Leather. Poor . Octavo. 290pp index. A poor copy bound in full green morocco top edge gilt Front cover detached rear cover tender Bookplate <br/><br/> Librairie Des Bibliophiles hardcover
Referenz des Buchhändlers : 44310
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Brillat-Savarin, Jean Anthelme
Physiologie Du Gout Ou Meditations De Gastronomie Transcendante Two Volumes
Paris: Just Tessier. Very Good with no dust jacket. 1838. Fifth Edition. Hardcover. Two volume set. Early quarter leather with decorative boards hubbed spine gilt titles. 5th edition stated. Light wear/rubbing to boards. Tight binding bookplate each volume scattered foxing. Text in French. ; 8vo 8" - 9" tall . Just Tessier hardcover
Referenz des Buchhändlers : 33032
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Brillat-Savarin, Jean Anthelme
Physiologie Du Gout French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 1406872636.G ISBN : 1406872636 9781406872637
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Brillat-Savarin, Jean Anthelme
Physiologie du goût ou méditations de gastronomie transcendante: Ouvrage théorique historique et à l'ordre du jour. suivi de La Gastronomie poème en quatre chants par Berchoux French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 1421218399.G ISBN : 1421218399 9781421218397
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Brillat-Savarin, Jean Anthelme
Physiologie du goût
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 2705659420.G ISBN : 2705659420 9782705659424
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Brillat-Savarin, Jean Anthelme
Physiologie du goût : Dis-moi ce que tu manges je te dirai ce que tu es: étude scientifique et drolatique de la gastronomie française French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 2322200603.G ISBN : 2322200603 9782322200603
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Brillat-Savarin, Jean Anthelme
Physiologie du gout.
1923. 2 Bände. Paris L. Carteret 1923. 4°. 279 S.; 258 S. Mit 1 Porträt 64 Radierungen von Léon Boisson und Louis Monzies nach Zeichnungen von Henri Pille und Maurice Leloir. Illustrierte Orig.-Broschuren mit Pergamin-Schutzumschlag. Monot 1962. Nr. VI von total 375 Exemplaren. Die Umschläge mit Gebrauchsspuren Einrissen und vergilbt. Der unregelmässige Schnitt stärker gebräunt. unknown
Referenz des Buchhändlers : 4320DB
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BRILLAT-SAVARIN, Jean Anthelme
Physiologie du gout
Paris: A. Sautelet et Cie 1826. The pre-eminent 19th-century gastronomic treatise First edition first issue of this famous epicurean collection of recipes reflections and anecdotes written by one of history's most influential food writers. The first issue distinguished by the misprint in the printer's address for volume one the "e" of "Bourse" printed horizontally numbered 500 copies only and is consequently rare. "For the French and outsides alike this work early attained the status of an exemplary culinary text perhaps the exemplary text. the Physiology of Taste civilises eating. Moreover it socialises food and it does so by recounting in story after story our social relations with food. it appears to us today as something of a sociology of taste ahead of its time" Ferguson p. 31. "Although there is a definite scientific approach to the material the charm of the book lies in the personality and wit of the author which are apparent throughout" Heirs of Hippocrates. 2 vols octavo 201 x 127 mm. Engraved title page devices. Contemporary quarter speckled calf twin red morocco labels to smooth spine gilt-ruled into compartments with scrollwork motifs marbled boards. A handsomely bound copy negligible rubbing to spines; contents generally clean some light marginal foxing. In very good condition. Bitting p. 60 all later editions; Cagle 98; Heirs of Hippocrates 702; Vicaire pp. 116-17. Priscilla Parkhurst Ferguson Accounting for Taste: The Triumph of French Cuisine 2004. hardcover
Referenz des Buchhändlers : 145035
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Brillat-Savarin, Jean-Anthelme
Physiologie du Gout
Libraire-Editeur Paris: Charpentier 1840. Second-hand hardcover. <p>Brillat-Savarin Jean-Anthelme. Physiologie du Gout. Charpentier: Libraire-Editeur Paris 1840. 12mo 180x115mm half-bnd brown calf marbled bds 224555 blankpp.</p> <p><br /> <br /> BRILLAT-SAVARIN Jean- Anthelme 1755-1826 <br /> <br /> Physiologie du Gout ou méditations de gastronomie transcendante; ouvrage théorique historique et a l'ordre du jour dédié aus gastronomes parisiens par un professeur membre du plusieurs societés savantes. Edition précédée d'une notice par M Le Baron Richerand; suivie de La Gastronomie poème en quatre chantes par Berchoux. <br /> <br /> Paris : Charpentier Libraire-Editeur 1840. Printed by H Fournier & Co Paris. Introduction by M Le Baron Richerand. Includes pps 370-445 the poem La Gastronomie in four parts by Berchoux Joseph 1760-1839. In French. <br /> <br /> Duodecimo 180x115mm half-bound brown calf over marbled paper boards; spine in six compartments gilt lettered & ruled; 2 blank2 titlepage4555 blankpp. Boards lightly scuffed edges lightly rubbed; spine head small loss head of upper joint starting but firm corners lightly bruised; small closed tear to p.4; very occasional faint foxing; top-edges a trifle dusty; bookplate "Ex libris A. Melly" to front paste-down. <br /> <br /> ¶ Brillat-Savarin was a French lawyer and politician during and after the French revolution. Renowned as an epicure and gastronome he worked on his Physiologie du Gout all his life assembling it just before he died; it was privately published at his expense just two months before his death. Neither a cookery book nor a memoir it is rather a discussion of the nature of eating in its widest sense. It starts with twenty gastronomical "aphorismes" perhaps the best known being "IV tell me what you eat and I will tell you who you are"; then thirty "méditations" and finishes with twenty-seven 'variétés' in the form of anecdotes adventures recipes and inventions.<br /> <br /> Berchoux 1760-1838 was a French poet who invented the word 'gastronomy' when he published La Gastronomie in 1801. The poem is in four culinary cantos: Historie de la Cuisine the ancient food of Greece and Rome; Le Premier Service instructions for the successful conduct of a meal; Le Second Service advice on orchestrating conversation during a meal including a description of Vatel's demise; and Le Dessert dessert wines spirits and conversations praising dining as superior to poetry. <br /> <br /> "For the French and outsides alike this work early attained the status of an exemplary culinary text perhaps the exemplary text. the Physiology of Taste civilizes eating. Moreover it socializes food and it does so by recounting in story after story our social relations with food. it appears to us today as something of a sociology of taste ahead of its time" Priscilla Parkhurst Ferguson Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31 <br /> <br /> An instant success Physiologie du Gout has never been out of print since. A very good text in a very good sound contemporary binding.<br /> <br /> § OCLC records only 6 holdings of this edition all in Europe.<br /> § Vicaire 117-118; cf. Oberle 153; This edition not in Cagle Bitting or Simon.</p> Charpentier unknown
Referenz des Buchhändlers : 9734
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Brillat-Savarin, Jean Anthelme
Physiologie Du Goût Précédée d'Une Notice Éd.1864 Philosophie French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 2012762506.G ISBN : 2012762506 9782012762503
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Brillat-Savarin
Physiologie des Geschmacks oder physiologische Anleitung zum Studium der Tafelgenüsse. Den Pariser Gastronomen gewidmet von einem Professor Mitglied vieler gelehrten Gesellschaften.
Braunschweig Druck und Verlag von Friedrich Vieweg und Sohn 1888 Auflage: 5. Halbleder gebunden; gelb/braun marmoriertes Überzugspapier rotes goldgeprägtes Rückenschild ornamental gemustertes Vorsatzpapier / Anz. Seiten: XL 423 / 136 x 194 cm / Zustand: gut leichte Gebrauchsspuren; Einband leicht Rückenkanten stärker berieben Überzugspapier an Seitenkante teils abgewetzt Übersetzt und mit Anmerkungen versehen von Carl Vogt Braunschweig, Druck und Verlag von Friedrich Vieweg und Sohn, 1888, Auflage: 5. unknown
Referenz des Buchhändlers : 74556
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Brillat-Savarin, Jean Anthelme
Physiologie du Gout ou Meditations de Gastronomie Transcendante; ouvrage theorique historique et a l'ordre du jour dedie aux Gastronomes Parisiens par un Professeur membre de plusiers Societes savantes. Edition Presedee d'une notice par M. le Baron Richerand; suivie de La Gastronomie poeme en quarte chants par Berchoux
Paris: Charpentier 1841. Small 8vo. French language. i 455 pp. Recently bound in half speckled calf over marbled boards with raised bands gilt stamped devices red title label and gilt lettering to the spine. In fine condition externally. Stain to the foot of leaves and foxing throughout. 'The Physiology of Taste Or Meditations on Transcendental Gastronomy'. The classic epicurean text on all things food considered one of the founding texts of gastronomy. . Near Fine. Half Speckled Calf. 1841. Charpentier 1841 unknown
Referenz des Buchhändlers : 66674
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Brillat-Savarin, Jean Anthelme
Physiologie Du Goût Ou Méditations de Gastronomie Transcendante N Éd Éd.1839 Sciences Sociales French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 2012599427.G ISBN : 2012599427 9782012599420
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Brillat-Savarin, Jean Anthelme
Physiologie du goût French Edition
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
Referenz des Buchhändlers : 3849146669.G ISBN : 3849146669 9783849146665
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Brillat-Savarin, Jean Anthelme
Physiologie du Gout ou Méditations de Gastronomie Transcendante Classic Reprint French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 1333151101.G ISBN : 1333151101 9781333151102
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Brillat-Savarin, Jean-Anthelme
Physiologie du Gout
Paris: Les Arts et le Livre 1926. Second-hand hardcover. <p>Brillat-Savarin. Physiologie du Gout: ou meditations de gastronomie. Les Arts et le Livre: Paris 1926. 8vo 240x165mm 2 vols half bnd red morocco marbled bds & eps gilt lettered t.e gilt 252300pp. #239/566 illustrated by Pierre Noury Near Fine/-</p> <p><br /> BRILLAT-SAVARIN Jean-Anthelme 1755-1826<br /> <br /> Physiologie du Goût ou Mediations de Gastronomie transcendante ouverage théorique historique et a l'ordre du jour<br /> <br /> Paris: Les Arts et Le Livre 1926. Limited Edition of 566 copies. Printed by Marius Audin Lyon; lithography by J Mourlot et fils Paris; bound by Dubois d'Enghien-Dooms. In French.<br /> <br /> Octavo 240x170mm in two volumes half bound cherry-red long-grain morocco spine gilt decorated and ruled in six compartments marbled boards and end-papers; top-edge gilt; original wrappers with colour vignettes bound in; 2xlii2528pp 283004pp. Number #239 of 520 on Lafuma vergé paper.<br /> <br /> One hundred in text and twenty-four full page inset. striking twentieth century black and white engraved illustrations by Pierre Noury 1894-1981. A French painter engraver and illustrator Noury studied and exhibited in Paris from 1920 to 1940. He designed the costumes and sets for an opera as well as murals posters and book illustrations. He was also the author of a history of painting and children's books.<br /> <br /> Published on the 100th anniversary of the first commercial edition 1826. <br /> <br /> <br /> Brillat-Savarin was a French lawyer and politician during and after the French revolution. Renowned as an epicure and gastronome he worked on his Physiologie du Gout all his life assembling it just before he died; it was privately published at his expense just two months before his death. Neither a cookery book nor a memoir it is rather a discussion of the nature of eating in its widest sense. It starts with twenty gastronomical "aphorismes" perhaps the best known being "IV tell me what you eat and I will tell you who you are"; then thirty "méditations" and finishes with twenty-seven 'variétés' in the form of anecdotes adventures recipes and inventions.<br /> <br /> "For the French and outsides alike this work early attained the status of an exemplary culinary text perhaps the exemplary text. the Physiology of Taste civilizes eating. Moreover it socializes food and it does so by recounting in story after story our social relations with food. it appears to us today as something of a sociology of taste ahead of its time" Priscilla Parkhurst Ferguson Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31<br /> <br /> <br /> An instant success Physiologie du Gout has never been out of print since.<br /> <br /> A lovely near fine private press edition of the most renowned book on gastronomy.</p> Les Arts et le Livre unknown
Referenz des Buchhändlers : 10085
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Brillat-Savarin, Jean-Anthelme
Physiologie du Gout
Paris: Librairie des Bibliophiles 1879. Second-hand hardcover. <p>Brillat-Savarin Jean-Anthelme. Physiologie du Gout. Librairie des Bibliophiles: Paris 1879. 8vo 180x110mm 2 vols half red morocco marbled bds & eps 4xvi2964pp83204pp. preface by Ch Monselet; bound by Blanchetiere-Bretault In French</p> <p><br /> BRILLAT-SAVARIN Jean-Anthelme 1755 -1826<br /> <br /> Physiologie du Gout: avec un preface par Ch. Monselet. Eaux-fortes par Ad. Lalauze.<br /> <br /> Paris: Librairie des Bibliophiles 1879. Limited Edition. Printed by Imprimerie Jouaust Rue Saint-Honoré Paris. Bound by Blanchetiere-Bretault. Preface by Charles Monselet. Illustrated with 63 pictorial engravings by Adolphe Lalauze including the frontispiece portrait as well as numerous sculptured head and tailpieces.<br /> <br /> In two volumes. Octavo 180x110mm half bound red morocco marbled paper boards and end-papers spine decorated and lettered in gilt inlaid dark green morocco top-edges gilt else untrimmed ribbon marker frontispiece 4xvi2964pp83204pp. One of 170 copies on Holland Paper Van Gelder watermark; total edition 260 copies; this copy unnumbered. In French.<br /> <br /> <br /> ¶ Brillat-Savarin was a French lawyer and politician during and after the French revolution. Renowned as an epicure and gastronome he worked on his Physiologie du Gout all his life assembling it just before he died; it was privately published at his expense just two months before his death. Neither a cookery book nor a memoir it is rather a discussion of the nature of eating in its widest sense. It starts with twenty gastronomical "aphorismes" perhaps the best known being "IV tell me what you eat and I will tell you who you are"; then thirty "méditations" and finishes with twenty-seven 'variétés' in the form of anecdotes adventures recipes and inventions.<br /> <br /> "For the French and outsides alike this work early attained the status of an exemplary culinary text perhaps the exemplary text. the Physiology of Taste civilizes eating. Moreover it socializes food and it does so by recounting in story after story our social relations with food. it appears to us today as something of a sociology of taste ahead of its time" Priscilla Parkhurst Ferguson Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31.<br /> <br /> <br /> An instant success Physiologie du Gout has never been out of print since.<br /> <br /> <br /> The Librairie des Bibliophiles was established in 1869 by Damase Jouast 1834-1893 publishing French classics in small limited fine print editions. Monselet 1825-1888 was a French journalist novelist poet and playwright nicknamed "the king of the gastronomes" by his contemporaries and a close friend of Baron Léon Brisse . Lalauze 1838-1906 was a French engraver illustrator and painter known for his fine steel engraving technique. Lalauze illustrated many of Jouast's publications.<br /> <br /> A fine illustrated copy of the most renowned book on gastronomy in an elegant binding.<br /> <br /> </p> Librairie des Bibliophiles unknown
Referenz des Buchhändlers : 10098
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Brillat-Savarin
Physiologie Du Gout: Ou Méditations De Gastronomie Transcendante: Ouvrage Théorique Historique Et À L'ordre Du Jour: Dédié Aux Gastronomes Parisiens French Edition
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
Referenz des Buchhändlers : 1015709354.G ISBN : 1015709354 9781015709355
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Brillat-Savarin
Physiologie Du Gout: Ou Méditations De Gastronomie Transcendante: Ouvrage Théorique Historique Et À L'ordre Du Jour: Dédié Aux Gastronomes Parisiens French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 1015715583.G ISBN : 1015715583 9781015715585
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Brillat-Savarin (1755-1826)
Physiologie du gout de Brillat-Savarin avec une préface par Ch. Monselet: tome second
Paris: Librairie des bibliophiles 1879. First Edition. Softcover. Good copy in the original stiff-card wrappers; edges slightly nicked and dust-dulled as with age. Physical description; vol. II only: 327 pages. Subjects; History of Cuisine. History of food. Brillat-Savarin 1755-1826. Paris: Librairie des bibliophiles paperback
Referenz des Buchhändlers : 372218
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Brillat-Savarin, Jean Anthelme
Physiologie du goût ou Méditations de gastronomie transcendante French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 2329569017.G ISBN : 2329569017 9782329569017
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Brillat-Savarin, Jean A
Physiologie du Goût French Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Referenz des Buchhändlers : 3368247824.G ISBN : 3368247824 9783368247829
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Brillat-Savarin, Jean A
Physiologie des Geschmacks German Edition
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
Referenz des Buchhändlers : 3368245570.G ISBN : 3368245570 9783368245573
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