BRILLAT-SAVARIN (Jean Anthelme), *The Physiology of Taste, o - Lot 61

BRILLAT-SAVARIN (Jean Anthelme), *The Physiology of Taste, or Meditations on Transcendental Gastronomy*. Paris, Librairie de la Bibliothèque Nationale, L. Pflüger, 1906–1907. 2 in-32 volumes, paperback, with the publisher’s illustrated covers. A popular edition of one of the masterpieces of French gastronomic literature. Published in the National Library’s famous collection, this pocket-sized edition makes Jean Anthelme Brillat-Savarin’s (1755–1826) masterful work accessible to a wider audience. a magistrate, man of letters, and gastronome whose name remains inextricably linked to the French art of the table. First published in 1825, *The Physiology of Taste* occupies a unique place in the history of gastronomy. Blending scientific observations, philosophical reflections, personal memories, witty anecdotes, and culinary insights, Brillat-Savarin elevates the art of eating to the status of an intellectual discipline. His famous musings address everything from the mechanisms of taste to the pleasures of the table, the social customs surrounding meals, and the relationship between food, health, and civilization. The work is the source of numerous phrases that have stood the test of time, including the timeless: “Tell me what you eat, and I will tell you who you are.” It is one of the foundational texts of modern gastronomy and remains an indispensable reference for both food historians and culinary enthusiasts. This edition, printed in an extremely handy format intended for mass distribution, attests to the work’s enduring success in the early 20th century. It is part of a collection that contributed significantly to making the great works of literature, history, and philosophy accessible to a wide readership. A complete set in two paperback volumes with illustrated covers. The covers are fragile, with tears, missing sections, and significant wear, particularly on the first volume; the interior is generally well-preserved. The set is in its original condition, which has become rare in this popular format. A curious and charming pocket-sized edition of an absolute classic of French gastronomy, reflecting the widespread popularity of Brillat-Savarin’s major work in the early 20th century.