(*NEW ARRIVAL*) (Food Writing) Brillat-Savarin, Jean Anthelme. The Physiology of Taste, or Meditations on Transcendental Gastronomy. Intro. by Arthur Machen.

Woodcut designs by Andrew Johnson. Frontis. port. 10.5×6.75\”, vellum-backed marbled boards, gilt-lettered spine. No. 252 of 750 copies. London: Peter Davies, 1925.

A delightful and hilarious classic about the joys of the table,The Physiology of Tasteis the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarins masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.

Brillat-Savarinwho famously stated Tell me what you eat and I shall tell you what you areshrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight. The centennial edition of Brillat-Savarin\’s most famous book, a meditation on gastronomy.

Rubbing to extremities, dampstain to lower front cover, darkening to spine, otherwise good.

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