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Mexico City: Juan R. Navarro, Large octavo, contemporary half black morocco, raised bands, patterned cloth boards, marbled endpapers. Brillat-Savarin fled to the United States after the Revolution, only to return to France in and secure an appointment to the Supreme Court of Appeal.
While he held that post until he died, his greatest passions were exercised in his leisure time. Brillat-Savarin wrote extensive treatises on art, culture, science, and, of course, gastronomy.
His appreciation for restaurants was virtually unparalleled and he was known for throwing elaborate dinner parties at his home in Paris. He was known for his tuna omelette, stuffed pheasant garnished with oranges, and fillet of beef with truffles. In , just two months before his death, this work was published.
It made him the most famous gastronomist of the day and he became known as the ultimate authority on food and dining. The initial copies of the French first edition immediately sold out and the book has never been out of print since then. Includes histories of cooking, gourmands, coffee and chocolate, international specialties, a study of obesity, and more. Text in Spanish. This Mexican Spanish-language edition precedes the first American edition, issued in , as well as the first Spanish edition, which did not appear until Cagle Bookbinder label on front pastedown.
Discoloration to blank verso of frontispiece; bit of scuffing to spine ends. An extremely good copy, scarce. This Book has been Viewed Time s. Contact me by fax.
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Fisiologia Gusto by Brillat Savarin
Fisiologia Del Gusto
Fisiologia del gusto. Meditazioni di gastronomia trascendente