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Brillat-Savarin's Physiologie du goût, A handbook of gastronomy ; new and complete translation with fifty-two original etchings by A. Lalauze.
LIBRA - Blank Collection TX637 .B86 1884 Blank copy
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- Format:
- Book
- Author/Creator:
- Brillat-Savarin, 1755-1826.
- Standardized Title:
- Physiologie du goût. English
- Language:
- English
- French
- Subjects (All):
- Gastronomy.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- xvi, 516, [2] pages mounted illustrations, portrait 24 cm
- Other Title:
- Handbook of gastronomy.
- Place of Publication:
- New York, J. W. Bouton, 1884.
- Contents:
- Meditation I.-On the Senses
- Meditation II.-Of Taste
- Meditation III.-On Gastronomy
- Meditation IV.-Appetite
- Meditation Vi.-On Food in General
- Meditation VI.-Special Kinds of Food
- Meditation VII.-Theory of Frying
- Meditation VIII.-Of Thirst
- Meditation IX.-On Drinks
- Meditation X. episodic on the End of the World
- Meditation XI.-On Gourmandise
- Meditation XII.-Of Gourmands
- Meditation XIIi.-Gastronomic Tests
- Meditation XIV.-The Pleasures of the Table
- Meditation V.-Halts of a Shooting Party
- Meditation XVI.-On Digestion
- Meditation XVII.-On Repose
- Meditation XVIII.-Of Sleep
- Meditation XIX.-On Dreams
- Meditation XX.-On the Influence of Diet on Repose, Sleep, and Dreams
- Meditation XXI.-On Corpulence
- Meditation XXII.-A Preservative or Curative Treatment of Corpulence
- Meditation XXIII. On Leanness
- Meditation XXIV.-Of Fasting
- Meditation XXV.-On Exhaustion
- Meditation XXVI.-On Death
- Meditation XXVII. Philosophical History of Cookery
- Meditation XXVIII.-Of Parisian Restaurants and Their Keepers
- Meditation XXIX.-Classical Gourmandise put in Practice
- Meditation XXX.-Bouquet; Varieties.
- Notes:
- Title page printed in black and red.
- "There have been several Editions of Brillat-Savarin's 'Physiologie du Goût' in an English dress, but they have all been curtailed and more or less altered. The present unabridged translation is, we believe, the first attempt made to offer to English readers this book as it was written."--Publisher's Notice.
- Preface signed: Charles Monselet.
- Original etchings by A. Lalauze are printed on China paper and mounted as frontispiece, chapter heads and tail pieces.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
- Kislak copy has bookplate of Chef Fritz Blank.
- Kislak copy has black binding lettered in gilt; letters J.E.D. appear on tail of spine. Has marbled lining paper with gilt edges.
- OCLC:
- 3781280
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