The Physiology of Taste; Or, Meditations, On Transcendental Gastronomy
New York: Alfred A. Knopf, 1979. Third Edition. Hardcover. 471 Pages. 27 x 18 cm. "First published in 1825, Brillat-Savarin's La Physiologie du gout ou meditations de gastronomie transcendate, but no American translation that indicated a grasp of gastronomy as well as a mastery of the French language and a fluid prose style. In 1946, George Macy contacted Fisher to do a translation for the Limited Editions Club, and Fisher's translation as well as her creative glosses made her work the benchmark for subsequent translations of this classic gastronomic text." [Zealand & Tarpey-Schwed]. Boards and interior clean, dust wrapper lightly toned. Covered in protective mylar. Cream cloth covered illustrated boards. Very good, in very good dust wrapper. Item #3777
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