Paris: A. Sautelet et Cie, 1828. Second edition. Two volumes, 8vo. Half-titles. 412, 440 pp. Period-style calf, gilt-panelled on covers, smooth spines gilt-lettered and -decorated. Provenance: A. Tureaud (early signatures on titles). One gathering with unobtrusive marginal worming in vol. two, otherwise a fine set / From the Collection of Allan B. Kirsner, M.D. Item #401882
Second edition of arguably the most famous work on gastronomy ever published, by Brillat Savarin, magistrate, politician and gastronome, who died soon after the first edition was published in 1826. The work is comprised of thirty chapters or Méditations and twenty-seven Variétés, opening with a number of aphorisms on gastronomy. Brillat-Savarin shares his thoughts on appetite, food (including some memorable and unmemorable meals), the history and origin of chocolate and coffee, and his criteria for the ideal dinner party. Simon 253; Vicaire 117.