First American edition of the one of the most influential books in culinary history.
Very good plus to near fine.
"The most famous book about food ever written." – 2011 Penguin Random House edition
Brillat-Savarin was a key figure in the 19th-century revival of culinary history and criticism, and his work continues to be a foundational influence on food writing today. Food historian Stephen Mennell remarks that Brillat-Savarin, along with Grimod de la Reynière, "effectively founded the whole genre of the gastronomic essay [...] Virtually everything of the sort written since quotes or harks back to these two authors one way or another." His successful combination of educational survey and witty personal anecdotes largely set the tone and structure of books on food that still dominate the culinary essay form. First published in French in 1825. A beautiful copy on "transcendental gastronomy."
Read more: Mennell, All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present, 267.
Philadelphia: Lindsay & Blakiston, 1854. 12mo in sixes. 7.5'' x 4.75''. Original brown cloth, elaborately blind-stamped ornamental borders, central gilt-stamped vignette, gilt-ornamented spine. Top edge gilt. Publisher's ads at rear. Translated by Fayette Robinson. xx, 25-347, ,  pages (complete). Contemporary newspaper clipped tipped onto first leaf of ads at rear. Light expert restoration to spine extremities and corners, with a careful marginal repair to lower corner of first two leaves. Gilt bright; far less foxing than usual: shows well.
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