‎Brillat- savarin‎

‎Brillat-Savarin Anthelme,‎

‎Physiologie du Gout. Ou méditations de gastronomie transcendante. Ouvrage théorique historique et a l'ordre du jour dédié aux gastronomes parisiens par un professeur membre de plusieurs Sociétés savantes. Edition précédée d'une notice. par M.le baron Richerand suivie de La gastronomie poème en quatre chants par Berchoux.‎

‎Charpentier libraire-éditeur In-12 474pp. reliure demi-chagrin de l'époque dos a nerfs orné une charnière fendue en coiffe supérieure papier jauni avec rousseurs Nb-0109 unknown‎

書籍販売業者の参照番号 : 43714

‎Brillat-Savarin, Jean Anthelme‎

‎Physiologie du gout ou meditation de gastronomie transcendante; ouvrage theorique historique et a l'ordre du jour dedie aux gastronomie parisiens‎

‎Paris: Sautelet et Cie 1826. Two volumes octavo xiv 390 & 449 pages. FIRST EDITION of the most famous treatise on gastronomy. The Physiology of Taste was published in an edition of 500 copies appearing only two months after the author's death. A comprehensive philosophy of the palate the table and far beyond the book is presented in a series of thirty meditations on subjects including the senses taste appetite gastronomy restaurateurs cooking fasting obesity death sleep rest and dreams. Brillat-Savarin was an attorney and magistrate who fled France during the Terror living in Switzerland and New York until his return after the fall of Robespierre in 1796. The present work secured his eternal fame among gastronomes. M.F.K. Fisher – whose translation of Brillat-Savarin's work still stands as the best – commends this book for its straightforward and unornamented prose in an era of florid writing but the intellectual range and invention of the work is anything but simple. At the very outset: "1. The Universe is nothing without the things that live in it and everything that lives eats. 2. Animals feed themselves; men eat; but only wise men know the art of eating. 3. The destiny of nations depends on how they nourish themselves." It may be noted that Brillat-Savarin regularly refers to his gastronomic experience in America. Contemporary quarter calf and marbled boards Light wear at extremities otherwise in very good condition. Cagle 98; Crahan 491; Oberle 144; Vicaire 116; Wheaton & Kelly 860. Sautelet et Cie hardcover‎

書籍販売業者の参照番号 : 2363

‎BRILLAT-SAVARIN, Jean-Anthelme [1755-1826]‎

‎Physiologie Du Goût Ou Méditations De Gastronomie Transcendante Ouvrage théorique historique et à l’ordre du jour Dédié Aux Gastronomes Parisiens.Nouvelle Édition Précédée D’Une Notice‎

‎Paris: E.Dentu 1886. cfBitting 60-61. cfCagle 98-102. cfSimon 253. cfVicaire 117-121. small 8vo. pp. 2 p.l. vii 308. with half-title. contemporary quarter morocco light foxing to outer leaves Paris: E.Dentu, 1886 unknown‎

書籍販売業者の参照番号 : elala3042

‎Brillat-Savarin, Jean Anthelme‎

‎Physiologie du Gout ou meditations de Gastronomie Transdescendante. Ourvrage théorique historique et à l'ordre du jour. Avec une notice sur l'auteur. Edition accompagnée des Ouvrages suivantes. Traité des excitants modernes par Honore de Balzac / Anecdotes er fragments d'histoire Culinaire par des Amateurs. / pensées er préceptes recuillis par un Philosophe. / Recetttes et formules par un Cordon-Bleu. / La Gastronomie. Poème par Berchoux. / L'art de diner en ville. Poème par Colnet.‎

‎Charpentier Paris 1853 1953. OHLn 525s.in gutem Zustand AZC91 2 HC Charpentier, Paris 1853, hardcover‎

書籍販売業者の参照番号 : 14207

‎Brillat-Savarin‎

‎Physiologie du gout‎

‎Michel Lévy Frères 1873. Book. Good. Half-Leather. 12mo - over 6¾" - 7¾" tall. In-12 relié demi cuir à coins Bon Etat rousseurs. Michel Lévy Frères Hardcover‎

書籍販売業者の参照番号 : 73673

‎Brillat-Savarin, Jean-Anthelme:‎

‎Smagens fysiologi. Paa dansk ved Verner Seemann. Med en biografisk indledning af Honoré de Balzac. I - II.‎

‎København 1966. Stor 8vo. Fotografisk optryk. Orig. omsl. Uoppsk. 291 319 s. Illustrasjoner av Bertall. Bind I med liten rift i foromsl. . <br/><br/><em>Boken befinner seg på et fjernlager og ekstra leveringstid må beregnes! </em> unknown‎

書籍販売業者の参照番号 : 142853

‎Brillat-Savarin‎

‎Smagens fysiologi I-II. Paa dansk ved Verner Seeman. Illustrationer af Bertall. Med en biografisk indledning af Honoré de Balzac. Forord af Erik Begtrup.‎

‎København Gyldendal 1947. Stor 8vo. 291 319 s. Illustrert. 8 plansjer. Fine priv. håndb. grønne skinnbd. med fem opph. bind. Orig. omsl. og ryggstripe medbundet. Ex libris på forsats. . unknown‎

書籍販売業者の参照番号 : 85703

‎Brillat-Savarin‎

‎Smagens fysiologi I-II. Paa dansk ved Verner Seeman. Illustrationer af Bertall. Med en biografisk indledning af Honoré de Balzac. Forord af Erik Begtrup.‎

‎Aalborg P. Welle & Søn 1947. Stor 8vo. 291 319 s. Illustrert. 8 plansjer. Pene priv. håndb. skinnbd. med fem opph. bind. Ryggdekor i blindpreg. Orig. omsl. medbundet. . <br/><br/><em>Nr. 448 av 500 numm. eks. </em> unknown‎

書籍販売業者の参照番号 : 79091

‎Brillat-Savarin, Anthelme‎

‎Smakens fysiologi eller studier i den högre gastronomien tillegnade Paris' gastronomer‎

‎Stockholm: F. C. Askerberg 1883 translated by Lunell J. 383 3 pp. First swedish edition. Publishers red cloth. Interior loose from boards and spine but in very good condition clean and bright. F. C. Askerberg hardcover‎

書籍販売業者の参照番号 : 003415

‎Brillat-Savarin‎

‎The Handbook of Dining; Or Corpulency and Leanness Scientifically Considered: Comprising the Art of Dining on Correct Principles Consistent With Easy . Together With Special Remarks on These‎

‎hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover‎

書籍販売業者の参照番号 : 0428439713.G ISBN : 0428439713 9780428439712

‎Brillat-Savarin, Jean Anthelme‎

‎The Handbook of Dining: Or How to Dine Theoretically Philosophically and Historically Considered 1859‎

‎hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover‎

書籍販売業者の参照番号 : 1166364402.G ISBN : 1166364402 9781166364403

‎Brillat-Savarin‎

‎The Handbook of Dining‎

‎hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover‎

書籍販売業者の参照番号 : 1016912773.G ISBN : 1016912773 9781016912778

‎Brillat-Savarin, [Jean-Anthelme]; (Leonard Francis Simpson, translator)‎

‎The Handbook of Dining; or Corpulency and Leanness Scientifically Considered. Comprising the art of dining on correct principles consistent with easy digestion the avoidance of corpulency and the cure of leanness by Brillat-Savarin. Translated by L.F. Simpson‎

‎New York: D. Appleton and Company 443 & 445 Broadway 1865. Small octavo 18.5 x 12 cm. 200 4 pages. Advertisements. The First American Edition of Leonard Francis Simpson's English language translation of Brillat-Savarin's magnificent Physiologie du Gout. The earliest English language translation was that of Fayette Robinson published in Philadelphia in 1854. Simpson's translation here is quite unfaithful to the original admitting in the Introduction that "Many parts are however condensed others omitted as not suited to the present tone of society." Starting in 1864 editions of Simpson's translation published in the UK strayed even further with emphasis placed on a rejection of gourmandise and the title to what we have here. Quite a departure from Brillat-Savarin's original. But the translator did have high hopes for this book to affect a change upon Britain and presumably in America with this issue. The Translator's Preface has been omitted in this edition which is a shame as it takes the form of a discussion among Olympians where the goddess Gasterea speaks up to Jupiter informing him that "There is a race. of bold sea-girt islanders who worship me well in their way; indeed mighty fires of coal never cease to burn in my honour; but it a melancholy fact that London does not know 'How to Dine!'" The author proposes a reform movement starting with this book. In publisher's blind ruled and gilt-titled burgundy cloth. Very near fine. Bitting page 437; Cagle 104. D. Appleton and Company, 443 & 445 Broadway hardcover‎

書籍販売業者の参照番号 : 7261

‎Brillat-Savarin, Jean-Anthelme; Drayton, Anne [Translator]‎

‎The Philosopher in the Kitchen Penguin Handbook‎

‎Penguin Books 1981-07-30. Paperback. New. In shrink wrap. Looks like an interesting title! Penguin Books paperback‎

書籍販売業者の参照番号 : Q-0140461574 ISBN : 0140461574 9780140461572

‎Brillat-Savarin, Jean Anthelme‎

‎The Physiology of Taste; Or Transcendental Gastronomy: in large print‎

‎hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover‎

書籍販売業者の参照番号 : 3387043031.G ISBN : 3387043031 9783387043037

‎Brillat-Savarin, Jean Anthelme‎

‎The Physiology of Taste‎

‎New York: Boni and Liveright 1927. hardcover. Book G: wear to boards and spine scuffing bumped corners. toning/foxing to endpapers text clean binding tight. 8vo second printing February 1927. Foreword by Frank Crowninshield. from Publisher's Note to First Complete English Edition: "There have been several Editions of Brillat-Savarin's Physiologie du Gout in an English dress but they have all been curtailed and more or less altered. The present un-abridged translation is we believe the first attempt made to offer to English readers this book as it was written." #02390. Boni and Liveright unknown‎

書籍販売業者の参照番号 : 2325

‎Brillat-Savarin, Jean Anthelme‎

‎The Physiology of Taste: Or Meditations on Transcendental Gastronomy with Recipes Vintage Classics‎

‎Vintage 2011-10-04. paperback. Good. 5x1x7. Textbook May Have Highlights Notes and/or Underlining BOOK ONLY-NO ACCESS CODE NO CD Ships with Tracking Vintage paperback‎

書籍販売業者の参照番号 : SKU0565674 ISBN : 0307390373 9780307390370

‎Brillat-Savarin, Jean Anthelme‎

‎The Physiology of Taste‎

‎New York: The Limited Editions Club 1949. Second-hand hardcover. <p>Brillat-Savarin Jean Anthelme. The Physiology of Taste. The Limited Editions Club: New York 1949. 4to 270x180mm qtr bnd tan pigskin dec paper bds 2xvi4716pp. #567/1500 translation by M F K Fisher; illustration by Sylvain Sauvage VG/-</p> <p><br /> BRILLAT-SAVARIN  Jean Anthelme. 1755-1826<br /> <br /> The Physiology of Taste or meditations on transcendental gastronomy.  A new translation by M.F.K Fisher with profuse annotations by the translator and illustrations by Sylvain Sauvage. <br /> <br /> New York : The Limited Editions Club 1949. First edition thus limited No. 567 of 1500; 19th series volume 5 unsigned as issued.   Translation and annotations by M F K Fisher colour illustration by Sylvain Sauvage.  Designed and printed by R L Dothard at the shop of E L Hildreth & Co Battlebro.<br /> <br /> Octavo 270x180mm sympathetically and professionally rebacked new spine and endpapers quarter bound light tan English pigskin to match the original illustrated printed paper boards 2xvi4716pp.  Numerous in-text colour illustrations. Lacks slipcase; bookplate to front pastedown "ex libris John Fuller"; boards faintly soiled edges lightly worn top-edges lightly agetoned internally fine.<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 /> George Macy 1900-1956 founded the Limited Editions Club of New York  in 1929 to publish in limited editions of 1500 copies beautifully illustrated classic titles to club members who had paid a subscription.  Between 1929 and 1985 Macy published 548 books roughly 10-12 a year each individually designed and illustrated and usually signed and numbered by the best artists and book illustrators.  The Physiology of Taste is the only 'food book' so published.<br /> <br /> M.F.K. Fisher Mary Frances Kennedy Fisher Parrish Friede 1908 – 1992 was a revered American food writer.  She wrote 27 books many on food and gastronomy.  This translation released on Christmas Eve 1949 was universally praised. "Craig Claiborne of the New York Times said Fisher's prose perfectly captured the wit and gaiety of the book and lauded the hundreds of marginal glosses that she added to elucidate the text."¹<br /> <br /> Félix Roy who went by the name 'Sylvain Sauvage' 1888-1948 was a French artist and prolific book illustrator. He illustrated several books for the Limited Editions Club.  He died shortly before publication of this volume leaving the print run unusually for the Limited Editions Club unsigned.<br /> <br /> John Fuller 1916-2001 had a long career in hospitality journalism and education. Formerly Director of the Scottish Hotel School at the University of Strathclyde Professor Fuller was until his retirement in 1976 Head of the Department of Catering Management at Oxford Polytechnic.  He was also a significant collector of culinary material and the author of a number of hospitality culinary and restaurant text books many still relevant today.  The John Fuller Collection is held at Oxford Brookes University.<br /> <br /> A lovely copy of the most poetic and highly regarded English translation delightfully illustrated from the library of a significant culinary collector.<br /> <br /> § Newman R G. Great & Good Books:a bibliographical catalogue of the Limited Editions Club 1929-1985 Chicago: R. G. Newman Inc 1989. 201; Zealand & Tarpey-Schweid. M.F.K. Fisher: an annotated bibliography fourth edition. San Franscisco : the authors 2013 pps. 21 & 48.<br /> <br /> ¹  Reardon Joan. Poet of the Appetites. New York : North Point Press 2004 p.203.<br /> <br /> </p> The Limited Editions Club unknown‎

書籍販売業者の参照番号 : 10823

‎Brillat-Savarin, Jean Anthelme,‎

‎The Physiology Of Taste‎

‎like new. unknown‎

書籍販売業者の参照番号 : 47061326 ISBN : 3387043031 9783387043037

‎Brillat-Savarin, Jean Anthelme; Wayne Thiebaud [Illustrator]‎

‎The Physiology of Taste or Meditations on Transcendental Gastronomy‎

‎San Francisco CA: The Arion Press 1994. Limited Edition. Fine. Limited edition Number 115 of a limited 200 copies signed by Wayne Thiebaud. Bound in publisher's gray-blue cloth stamped in blue and black. With full-page lithographs and reproduced drawings throughout by Wayne Thiebaud. Trivial soiling to top edge of textblock else Fine. In a Near Fine slipcase with light edge wear tiny dent light soiling and droplet stain to cloth. A striking production by Arion Press of the foremost 19th-century gastronomic discourse being a series of meditations recipes and reflections. Thiebaud's bright eye-catching drawings brilliantly captures the epicurian's philosophy on all things food and wine. The Arion Press Bibliography 44. The Arion Press unknown‎

書籍販売業者の参照番号 : 140947668

‎Brillat-Savarin, Jean Anthelme‎

‎The Physiology of Taste‎

‎London: Peter Davies 1925. Second-hand hardcover. <p>Brillat-Savarin Jean Anthelme. The Physiology of Taste: or meditations on transcendental gastronomy. Limited Ed 685/750 Peter Davies: London 1925. 4to 285x190mm qtr bnd vellum marbled bds xx3262pp. introduction by Arthur Machen</p> <p><br /> BRILLAT-SAVARIN Jean-Anthelme 1755-1826<br /> <br /> The Physiology of Taste: or meditations on transcendental gastronomy.  Newly served up in English.  With an introduction by Arthur Machen : a biographical note : a portrait of the author : and forty designs by Andrew Johnson.<br /> <br /> London : Peter Davies 1925.  Limited centenary edition number 685 of 750 copies only; First edition thus.  Printed by T and A Constable at the University Press Edinburgh.<br /> <br /> Octavo 285x190mm illustrated printed cream dust jacket quarter bound vellum gilt titled blue marbled paper boards fore and bottom edges untrimmed wide margins xx3262pp : π² a⸠b² A-U⸠Xâ´. Monochrome engraved frontispiece portrait of the author and chapter headpieces. Dust jacket lightly soiled chipped to head and foot of spine closed tear old repair and small hole to upper wrapper faint foxing; board edges lightly worn otherwise spine and boards bright and clean corners gently bruised; endpapers top and fore-edge lightly foxed; internally bright and crisp.<br /> <br /> ¶  Peter Davies was known as the original Peter Pan; informally adopted by Sir James M Barrie after the death of Peter's parents.   The Physiology of Taste was the first book published by Peter Davies on establishing his publishing business in 1925¹.  Later that year he folded his imprint into Peter Davies Ltd established with assistance from Barrie.   Arthur Machen was the pen-name of Arthur Llewellyn Jones 1863-1947 a Welsh journalist and author most notably of  The Great God Pan and The Secret Glory.  Andrew Johnson 1893-19173 was born in Portsmouth and studied at the Central School of Art and Design in London. He is now remembered principally as a railways and travel advertising poster designer during the 1930s. <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" ²<br /> <br /> An elegant copy of only the second complete English translation³ of one of the foundational works of gastronomy in a limited fine publisher's deluxe binding.<br /> <br /> §  Institutionally well held in North America and the UK; no recorded holdings in Australasia.<br /> §  cf Bitting p.61 for the New York published parallel centenary edition; neither edition in Cagle.<br /> <br /> ¹  Warder and Dublin Weekly Mail - Saturday 27 February 1926 p.6<br /> ²  Ferguson Priscilla Parkhurst . Accounting for Taste: The Triumph of French Cuisine Chicago: University of Chicago Press 2004 p. 31<br /> ³  The first complete English translation was published as A Handbook of Gastronomy by Nimmo & Bain in 1883.  Earlier English language editions were only partial translations.  Both the 1883 and 1925 complete translations are not attributed.</p> Peter Davies unknown‎

書籍販売業者の参照番号 : 11037

‎BRILLAT-SAVARIN, Jean Anthelme‎

‎THE PHYSIOLOGY OF TASTE OR MEDITATIONS ON TRANSCENDENTAL GASTRONOMY‎

‎New York: Limited Editions Club 1949. First Edition. Hardcover. Fine in glassine and a Near Fine faded slipcase with a dampstain at the upper backstrip. Uncommon to find this title in such superior condition. Sylvain Sauvage. Royal octavo 7" x 10-1/2" bound in pictorial boards backed with first-quality English pigskin leather. Newly translated and annotated by M. F. K. Fisher with a preface by her as well. Charming color illustrations by Sylvain Sauvage. Copy #1037 of 1500 issued unsigned as Sauvage died before the edition was published. <br/><br/> Limited Editions Club hardcover‎

書籍販売業者の参照番号 : 022289

‎Brillat-Savarin, Jean Anthelme; Risher, M F K (trans)‎

‎The Physiology of Taste or Meditations on Transcendental Gastronomy‎

‎New York: Limited Editions Club 1949. First Edition Thus. Hardcover. Very Good/No Dust Jacket as issued. Illustrated by Sylvain Sauvage. 4to - over 9¾" - 12" tall. New translation by M.F.K. Fisher. In half-brown leather over paper-covered decorative boards housed in publisher's slipcase 471pp. #789 of 1500 copies for members of the limited editions club printed by R. L. Dothard at the shop of E. L. Hildreth and co. Illustrated by Sylvain Sauvage. Unsigned as Sauvage died before the edition was published. Limited Editions Club hardcover‎

書籍販売業者の参照番号 : 0854933

‎Brillat-Savarin, Jean Anthelme; Fisher, MFK [Translator]; Buford, Bill [Introduction]; M F K‎

‎The Physiology of Taste: Or Meditations on Transcendental Gastronomy Vintage Classics‎

‎Vintage 2011-10-04. Paperback. New. In shrink wrap. Looks like an interesting title! Vintage paperback‎

書籍販売業者の参照番号 : Q-0307390373 ISBN : 0307390373 9780307390370

‎Brillat-Savarin, Jean Anthelme‎

‎The Physiology of Taste or Meditations on Transcendental Gastronomy‎

‎New York City: The Limited Editions Club 1949. Third Edition . Hardcover. Very Good/No Jacket. 4to - over 9¾ - 12" tall. Slylvain Sauvage. Quarter bound decorative boards. 6vii-xvi471pilluscolor this is copy 382 of 1500 copies. Comes in publishers slip case in very good condition Leather brown spine. Some foxing on fore-edge and top edge Interior fine <br/> <br/> The Limited Editions Club hardcover‎

書籍販売業者の参照番号 : 006135