Physiologie du goût, ou Méditations de gastronomie transcendante: ouvrage théorique, historique et à l’ordre du jour, dédié aux gastronomes parisiens

BIBLIOGRAPHIC RECORD 1477
1. Bibliographic data
Author
Brillat-Savarin, Jean Anthelme, 1755-1826
Title
Physiologie du goût, ou Méditations de gastronomie transcendante: ouvrage théorique, historique et à l’ordre du jour, dédié aux gastronomes parisiens
Statement of responsibility
Par un professeur, membre de plusieurs sociétés savantes
Place of publication
Paris
Publisher
A. Sautelet et Cie, libraires
Series
Not identified
Printer
Imprimerie de David, Boulevard Poissonnière, n° 6
Date
1826-1828
Imprint (isbd)
Paris: A. Sautelet et Cie, libraires, 1826-1828
Language
French
Tirage
Complete first edition in two volumes
2. Physical description
Collation
2 volumes; volume I: [4], approximately 390 pages; volume II: 432 pages
Illustrations
None
Format
22 cm; octavo
Dimensions
22 cm
Typographic signatures
Not verified in the supplied images
Paper type
Good-quality contemporary paper, slightly toned
Watermarks
Not visible in the supplied images
Printing condition
Roman type; clean impression; epigraph on title page of volume I; closing statement “Fin du deuxième et dernier volume” in volume II
3. Binding
Binding type
Homogeneous contemporary binding
Colours
Leather spine with gilt decoration; marbled boards
Decoration
Gilt tools on spine; number “2” on volume II
Spine
Leather spine with gilt tools; uniform style in both volumes
4. Content
Content description
Fundamental work of French gastronomy. Theoretical, historical and cultural essay on gastronomy structured in meditations. Volume I includes the famous epigraph “Dis moi ce que tu manges, je te dirai qui tu es”. Volume II is the natural continuation of the first edition and bears the mention “Deuxième Édition”, understood as the designation of the second volume and not as a reprint
5. General notes
Note 1
Complete first edition published between 1826 and 1828
Note 2
Homogeneous copy without mixed editions
Note 3
Entirely printed by David, exclusive printer of the original edition
Note 4
Old provenance identified through ex libris “Bibliothèque de Mr de Mareste”
Note 5
Fundamental classic of French gastronomic literature
6. Subjects
Main subject
Gastronomy and history of food
Subsubjects
French culinary culture; gastronomic essay; gastronomic literature; social history of food; Brillat-Savarin; nineteenth-century gastronomy
7. Copy record
Shelfmark
1477
Condition
Very good; solid contemporary binding; slightly toned paper
Provenance
Bibliothèque de Mr de Mareste; Library of Alfred Gallart i Genis
Copy notes
Old ex libris; homogeneous set of the two volumes