BRILLAT-SAVARIN, Jean Anthelme.

Inquire · Offered by Peter Harrington

Physiologie du gout, 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).

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