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(French) Brillat-Savarin, Jean Anthelme.  Gastronomy as a Fine Art or The Science of Good Living. 

Translated by R.E. Anderson. Half cloth & marbled boards, gilt-lettered spine. First Edition Thus. London: Chatto & Windus, 1889.

Brillat-Savarin (1755-1826) Physiologie du Goût was published in December 1825, two months before his death. The book has not been out of print since it first appeared.  This is the first Chatto & Windus translation into English of Brillat-Savarin's famous Physiologie du Gout. Rubbing to extremities and spine ends, else a very good copy, with untrimmed fore-edges. 




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