THE PHYSIOLOGY OF TASTE,

Or Meditations on Transcendental Gastronomy. With an Introduction by Arthur Machen; and embellished with designs by Andrew Johnson. Peter Davies 1925.
Sm. 4to. xx + 326pp. Port. frontis., numerous b/w. designs. Undecipherable pencil inscription, japon backed marbled boards, some loss to paper at tail of boards, stained and frayed d/w. with loss. Jean Anthelme Brillat-Savarin (1755–1826) was a French lawyer and politician, who, as the author of of the above book became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.
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