(Brillat-Savarin, Jean Anthelme). Physiology du gout, ou Méditations de gastronomy transcendante; ouvrage théorique, historique et a l'ordre du jour, dédié aux gastronomes parisiens. Part II (of 2). 442 pp. 19.5 x 12.5 cm. A little later semi-leather band (somewhat rubbed, back flaky) with subtle gold plating and gold stamped title. Paris, A. Sautelet, 1826. See Horn-A. 389. White 504. Drexel 761. ==References== Mueller 30. – Volume II of the very rare, still anonymously published first edition. "The most famous book ever written about gastronomy" (Schraemli 78). It appeared in an edition of 500 copies, countless reprints followed. "The most famous of his works is 'La Physiologie du Goût' (The Physiology of Taste, published in 1826, translated into German in 1865), on which he was supposed to have worked for 25 years. This is not only about the preparation of exquisite food, but basically about very spirited theories about table pleasures, a kind of life teaching. In particular, there is a distinction between Gourmand (French for Schlemmer) and Gourmet (French For Gourmets). With his book he founded a new form of writing about food and contributed significantly in Europe to the further development of culinary art" (ibid.). Famous are his aphorisms such as "A real gourmet who has eaten a partridge can say on which leg it used to sleep" or "A good meal without dessert is like a one-eyed beauty". – Slightly sticky, intentions somewhat leimshattig, fl. Intentionally also with small paper shield.