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Brillat Savarin
Fisiologia del Gusto
Mejico: Juan R. Navarro 1852. First Edition. Hardcover Full Leather. Very Good. Bertall. Contempoorary sponged calf modest wear browning to endpapers with an old bookplate and old ex-libris stamp to endpapers. Scattered minor foxing some offsetting from ink generally very bright internally. An attractively printed book with a frontis of the author and vignette illustrations after those in the 1826 French first edition throughout. 414pp. Cagle 1199.<br/><br/>The first Mexican first Spanish language the first Spanish edition was not until 1869 and seemingly the first translation of any sort the next the first American edition was 1854. Upper class Mexican cuisine had always been more French than anything else - 1845's Nuevo Cocinero Mexicano en Forma de Diccionario evoked Careme and Beauvilliers and the first US published book of Mexican/California cuisine El Cocinero Español 1898 likewise drew direct lines to French and Euopean culinary traditions. Size: 8vo. Illustrator: Bertall. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking Wine & Dining; Inventory No: CAT000738. Juan R. Navarro hardcover books
书商的参考编号 : CAT000738
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Brillat Savarin
Histoire de la Cuisine et des Restaurateurs
Haute Provence: Marc Billery 1973. Octavo 101 pages. Illustrated. Number 96 of 125 numbered copies total printed on Ingres d'Arches. A selection from the author's masterwork Physiologie du Gout. A lovely production in publisher's stamped red morocco. Some cracking and chipping to leather at hinges otherwise fine. OCLC shows five copies only. Marc Billery hardcover books
书商的参考编号 : 2197
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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. <br/><br/> Pierre Waleffe hardcover books
书商的参考编号 : 8744
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Brillat Savarin
The Physiology of Taste
London: Peter Davies 1925. Cloth. Collectible; Very Good. 1925 limited edition #711 of 750 copies issued. Solid and VG in publisher's original light-brown cloth with lightly-chipped gilt-lettered spine label. Quarto 326 pgs. deckled fore-edge and bottom-edge. Wonderfully illustrated in woodcut by Andrew Johnson. <br/><br/> Peter Davies hardcover books
书商的参考编号 : 4346
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Brillat Savarin
The physiology of taste or meditations on transcendental gastronomy. With an introduction by Arthur Machen
Garden City: Doubleday Page & Co 1926. Limited edition 1 of 500 copies 8vo pp. 326; frontispiece portrait embellished with designs by Andrew Johnson; original blue paper-covered boards; signature broken at the limitation page page edges brittle otherwise about very good in the dust-jacket split at the upper joint and chipped at the edges. <br/><br/> Doubleday, Page & Co hardcover books
书商的参考编号 : 30445
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Brillat Savarin; Anderson R. E.
Gastronomy as a Fine Art Or The Science of Good Living
New York: Scribner and Welford 1879. Hardcover. Good. 8vo. xxxviii280pp. Publisher's blue cloth blocked in black and gilt. Yellow coated endpapers. Cloth well worn and soiled especially the corners spine tips and spine; rear inner hinge cracked; else a good copy with a very good textblock. Scribner and Welford hardcover books
书商的参考编号 : 21548
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Brillat-Savarin, Jean Anthelme
A Handbook of Gastronomy Classic Reprint: Physiologie Du Gout
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
书商的参考编号 : 1333508689.G ???????? : 1333508689 9781333508685
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BRILLAT-SAVARIN, Jean Anthelme
A Handbook of Gastronomy Physiologie du gout
London: J.C. Nimmo & Bain 1884. Limited Edition. Hardcover - as published. VG limited edition this being No. 60 of 300 copies printed for England. From the collection of a prominent New York restauranteur. 55 etchings by A. Lalauze. Some splitting to the corners of the boards binding is tight and square. Gilt top. Green boards quarter wrap vellum spine vellum is in VG condition. Gilt etching on the front board further three gilt etchings on spine. Gilt is in fine condition minor boxing to the spine. J.C. Nimmo and Bain advertisements bound in the back. . J.C. Nimmo & Bain hardcover
书商的参考编号 : 50824
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Brillat-Savarin
A Handbook of Gastronomy
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
书商的参考编号 : 1015997996.G ???????? : 1015997996 9781015997998
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Brillat-Savarin
A Handbook of Gastronomy
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
书商的参考编号 : 1015993001.G ???????? : 1015993001 9781015993006
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Brillat-Savarin, Jean Anthelme
A HANDBOOK OF GASTRONOMY Physiologie du Gout
Boston: Houghton Mifflin 1915. First Limited Edition Thus. Publishers Cloth. Very Good. Special edition printed at The Riverside Press limited to 375 copies this #229. Cloth spine a wee faded else near fine. Houghton Mifflin unknown
书商的参考编号 : 010942
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Brillat-Savarin, Jean Anthelme
A HANDBOOK OF GASTRONOMY
Boston and New York: Houghton Mifflin Company 1915. Hardcover. VG. Limited Edition #71/350. 394 pages in very good clean condition. Six illustrations including frontispiece. Red cloth with gilt titles and illustrations. Spine is a little faded. Light wear on corners and edges. Book condition is VG. Comes in a black card slipcase. Beige label with black titles on the spine. Torn edges have been mended with tape. Slipcase condition is FAIR. <br/> <br/> Houghton Mifflin Company hardcover
书商的参考编号 : 207377
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Brillat-Savarin, Jean-Anthelme
A Handbook of Gastronomy Physiologie Du Gout
New York: J.W. Bouton 1884. Cloth. Good Condition. Lalauze Aldolphe. In blue cloth with moderate general rubbing spine faded and water spotted moderate foxing throughout but still a nice edition of Brillat-Savarin with the 52 illustrations by Lalauze. The Laulauze illustrations were first published in the 1879 French edition. Binding a bit shaken and loose. 516pp Size: 8vo - over 7¾" - 9¾" tall. Text is clean and unmarked. Illustrator: Lalauze Aldolphe. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking Wine & Dining; Inventory No: 027654. J.W. Bouton unknown
书商的参考编号 : 027654
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Brillat-Savarin Translated by Hideo Sekine and Matsuzane Sobe
All 2 volumes of Bireisan
Iwanami Shoten Iwanami Bunko 1985. Soft Cover. Fine. The book is in fine condition. Iwanami Shoten Iwanami Bunko paperback
书商的参考编号 : 2090202118107411
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BRILLAT-SAVARIN, JEAN ANTHELME
Aphorismes Menus & Variétés
Paris: Les Francs-Bibliophiles 1961. First Edition . Hardcover. Near Fine. 4to. 25 mezzotint prints by Mario Avati. Loose signatures as issued in publisher's printed wrappers and board chemise black paper slipcase. Chemise sunned minimal wear. One of 75 copies on velin de Rives a la cuve printed for Éduard Loewy French bookseller. <br/><br/> Les Francs-Bibliophiles hardcover
书商的参考编号 : D19015
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BRILLAT-SAVARIN
Aphorismes ddis aux gastronomes parisiens.
Paris : Typographie Pierre-Gaudin 1960. 205x115mm. une gravure signÂŽe par Pierre Gaudin brochÂŽ. En feuilles. Couverture rempliÂŽe. Papier cristal dÕorigine conservÂŽe. Ce texte illsutrÂŽ dÕun dessin original de Pierre Gaudin a ÂŽtÂŽ composÂŽ ˆ la main en caractÂres Bodoni de corps 8 et tirÂŽ sur ses presses ˆ 120 exemplaires tous hors commerce et rÂŽservÂŽs aux Amis de Camille Renault. TrÂs bel exemplaire. 55 Typographie Pierre-Gaudin unknown
书商的参考编号 : 120118
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Brillat-Savarin: Written by Hideo Sekine: Translated by Hakusuisha
Bibireishan 2003 new reissue 4th edition 7 images please refer to it.
A5 new reissue 4th edition with box and obi Hakusuisha 2003. Soft Cover. Fine. Number of books: 1 A5 new reissue 4th edition with box and obi Hakusuisha paperback
书商的参考编号 : 2081502112501279
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Brillat-Savarin
Brillat-Savarin The Handbook of Dining or Corpulency and Leanness Physiologie du goût
1865. 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. unknown
书商的参考编号 : 19622
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BRILLAT-SAVARIN, Jean Anthelme
Brillat-Savarin's Physiologie du goût. A handbook of gastronomy
<p><strong>1884 Physiology of Taste Gastronomy Food Obesity Cooking English Brillat-Savarin</strong></p><p>Jean Anthelme Brillat-Savarin was a 19th-century French lawyer who is actually much better known for his culinary survey "<em>Physiology of Taste</em>". This book was a collection of aphorisms relating to food and food preparation taste appetite thirst and drinking and even a section on obesity!</p><p>This 1884 limited edition includes numerous illustrations by Adolph LaLauze and is numbered no. 152 of 500.</p><p>Item number: #28049</p><p>Price: $499</p><p>BRILLAT-SAVARIN Jean Anthelme</p><p><strong><em>Brillat-Savarin's Physiologie du goût. A handbook of gastronomy</em></strong></p><p>London: Nimmo & Bain 1884.</p><p><u>Details</u>:</p><p><!-- if !supportLists-->· <!--endif-->Collation: Complete with all pages</p><p><!-- if !supportLists-->o <!--endif-->xvi 516 14</p><p><!-- if !supportLists-->· <!--endif-->Provenance: Armorial bookplate – S. C. Lister Jr. Swinton</p><p><!-- if !supportLists-->o <!--endif-->Samuel Cunliffe Lister 2nd Baron Masham 1857-1917 was an English baron and industrialist. The 2nd baron's father Samuel Cunliffe Lister 1st Baron Masham 1815–1906 was an English inventor and industrialist notable for inventing the Lister nip comb which revolutionized the English textiles industry. Motto: FIDEM PARIT INTEGRITAS</p><p><!-- if !supportLists-->· <!--endif-->Language: English</p><p><!-- if !supportLists-->· <!--endif-->Binding: Hardcover; tight and secure</p><p><!-- if !supportLists-->· <!--endif-->Size: ~9in X 6.5in 23cm x 16.5cm</p><p>Our Guarantee:</p><p>Very Fast. Very Safe. Free Shipping Worldwide.</p><p>Customer satisfaction is our priority! Notify us with 7 days of receiving and we will offer a full refund without reservation!</p><p><u>Photos available upon request. </u></p> Nimmo & Bain hardcover
书商的参考编号 : 28049
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Brillat-Savarin, Jean Anthelme
Brillat-Savarin's Physiologie Du Gout: A Handbook of Gastronomy 1884
Kessinger Publishing 2010-09-10. paperback. New. 6.00x1.07x9.00. Buy with confidence. Excellent Customer Service & Return policy. Kessinger Publishing paperback
书商的参考编号 : DADAX1168146801 ???????? : 1168146801 9781168146809
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Brillat-Savarin, Jean Anthelme
Brillat-Savarin's Physiologie Du Gout: A Handbook of Gastronomy 1884
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
书商的参考编号 : 1168146801.G ???????? : 1168146801 9781168146809
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Brillat-Savarin, Jean Anthelme
Brillat-Savarin's Physiologie Du Gout: A Handbook of Gastronomy 1884
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
书商的参考编号 : 1160813914.G ???????? : 1160813914 9781160813914
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Brillat-Savarin, Jean Anthelme
Brillat-Savarin's Physiologie Du Gout: A Handbook of Gastronomy 1884
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
书商的参考编号 : 1160982031.G ???????? : 1160982031 9781160982030
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Brillat-Savarin
Essai Historique Et Critique Sur Le Duel D'Après Notre Législation Et Nos Moeurs French Edition
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
书商的参考编号 : 0270157611.G ???????? : 0270157611 9780270157611
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Brillat-Savarin =Traduccion del Conde de Rodalquilar
FISIOLOGIA deL GUSTO O MEDITACIONES de GASTRONOMIA TRASCENdeNTAL OBRA TEORICA HISTORICA y A LA ORdeN deL DIA deDICADA A LOS GATRONOMOS FRANCESES
1869. unknown
书商的参考编号 : 62118
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Brillat-Savarin
FISIOLOGÃA DEL GUSTO ó meditaciones de gastronomÃa trascendental
Madrid: Librería de Alfonso Durán 1869. Tapa blanda. Good. 368 pp. 12 x 19 cm. Sin desbarbar. Librería de Alfonso Durán unknown
书商的参考编号 : 071468
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Brillat-Savarin, Jean Anthelme
Fisiología del gusto N.E. Spanish Edition
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
书商的参考编号 : 8491117660.G ???????? : 8491117660 9788491117667
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Brillat-Savarin; R E Anderson
Gastronomy as a Fine Art or The Science of Good Living
London: Chatto & Windus 1889 . Cloth. Very Good. 7" by 5". None. The new edition of renowned French gastronomer Jean Brillat-Saverin's guide to the art and pleasures of food translated by R. E. Anderson. A new edition. Bound in the publisher's quarter cloth with marbled paper covered boards. A translation of Jean Anthelme Brillat-Savarin's 'Physiologie du Gout' the popular French work which was first published in 1825 and has never been out of print since. This important work explores the craft and science of cookery and the art of eating also including personal reflections from the author of culinary delights from his past. Brillat-Savarin was a French lawyer and politician although is now best known for his magnum opus 'Physiologie du Gout' and for his approach to gastronomy. Translated by R. E. Anderson.With thirty-two pages of publisher's advertisements to the rear. Bound in the publisher's quarter cloth with marbled paper covered boards. Externally very good with light rubbing and a little bumping to the extremities. A touch of fading and the odd mark to backstrip. Internally firmly bound. Pages are bright and clean. Very Good Chatto & Windus hardcover
书商的参考编号 : 963Q7
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Brillat-Savarin, Jean Anthelme
Gastronomy as a Fine Art: Or the Science of Good Living 1879
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
书商的参考编号 : 1164655086.G ???????? : 1164655086 9781164655084
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Brillat-Savarin, Jean Anthelme
Gastronomy as a Fine Art: Or the Science of Good Living 1879
hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
书商的参考编号 : 1436966876.G ???????? : 1436966876 9781436966870
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Brillat-Savarin, Jean Anthelme
Gastronomy as a Fine Art: Or the Science of Good Living 1879
paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
书商的参考编号 : 1436856205.G ???????? : 1436856205 9781436856201
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Brillat-Savarin, Jean Anthelme
Gastronomy as a Fine Art: Or the Science of Good Living 1879
Kessinger Publishing 2008-08-18. hardcover. New. 6.00x0.88x9.00. Buy with confidence. Excellent Customer Service & Return policy. Kessinger Publishing hardcover
书商的参考编号 : DADAX1436966876 ???????? : 1436966876 9781436966870
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Brillat-Savarin
La Physiologie du Gout
Paris: Jean Budry & Cie 1926. Paperback. Good jacket scuffed scratched & smudged w/ various chips & tears to edges. spine darkened w/ scuffs & marks; 1.5inch open narrow tear to back edge w/ 1inch angular tear to lower spine edge; ends rubbed w/ some erosion to top. thin wraps w/ tan jacket black printing. book xxxii 403 pp; uncut pages; bw frontispiece & one black plate tissue-guards. Please Note: Photo Is Of Another Copy We Currently Have In Our Inventory. Printed in edition of 400 copies this being number 370. Text is in French. Includes bibliographical references. Jean Budry & Cie paperback
书商的参考编号 : 198893
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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. 245x170mm. 170Êpages reliure demi-maroquin ˆ coins avec titre auteur et filets dorÂŽs au dos ˆ cinq faux-nerfs 3 filets dorÂŽs sur les deux plats. Plat et garde papier marbrÂŽ. Tranche supÂŽrieure dorÂŽe. Couverture supÂŽrieure conservÂŽe. Belle reliure. Exemplaire sur papier Alpha vergÂŽ supÂŽrieur des Papeteries Barjon-Moirans IsÂre numÂŽrotÂŽ n.¡ 342 / 4800. TrÂs bel exemplaire. 1088 Editions La Botie unknown
书商的参考编号 : 113893
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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
书商的参考编号 : 1024642577.G ???????? : 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
书商的参考编号 : 1024638987.G ???????? : 1024638987 9781024638981
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Brillat-Savarin, Jean Anthelme
La Physiologie Du Gout French Edition
like new. unknown
书商的参考编号 : 50685569 ???????? : 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
书商的参考编号 : 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
书商的参考编号 : 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
书商的参考编号 : 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
书商的参考编号 : 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
书商的参考编号 : 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
书商的参考编号 : 036670284X.G ???????? : 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
书商的参考编号 : 0366702866.G ???????? : 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
书商的参考编号 : 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
书商的参考编号 : 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
书商的参考编号 : 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
书商的参考编号 : 3861952777.G ???????? : 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
书商的参考编号 : 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
书商的参考编号 : 140946549
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