Author: Brillat-Savarin, Jean Anthelme [1755 - 1826]. Crowninshield, Frank - Contributor
Title: The PHYSIOLOGY Of TASTE Or Meditations on Transcendental Gastronomy. A Complete Translation from the French.; Foreword by Frank Crowninshield
Description: New York: Boni and Liveright, 1926. 1st edition thus, i.e. by this Publisher, who draws from the 1884 Nimmo & Bain edition, which was advertised as the 1st complete English translation. Black cloth binding. Printed green paper dust jacket. liii, [1 (blank)], 360, [4 (3 blank)] pp. Frontispiece of Brillat-Savarin, captioned tissue guard. 8vo. 9" x 6". VG (bumped lower tips)/Good (chipping to edges & extremities/small pieces missing from lower spine panel, which is darkened). Brillat-Savarin "was a French lawyer and politician, who, as the author of Physiologie du Goût (The Physiology of Taste), became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating." "Honoré de Balzac thought so highly of Brillat-Savarin as an author that he wrote an elaborage appendix to the second edition (1838) of the 'Physiology'.. Here offered a nicely printed early 20th C edition of this classic in the genre.

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