130 - [BRILLAT-SAVARIN (Jean Anthelme)]. *Physiology of Taste, or Meditations on Transcendental Gastronomy*; a theoretical, historical, and topical work, dedicated to the Parisian gourmets, by a professor and member of several literary and scholarly societies. Paris, Sautelet et Cie, 1826. 2 vols., in-8, [1] folio, XIV pp., pp. [5]–390 pp. & 442 pp. Red half-shagreen with a band, decorated ribbed spine, title and volume number in gold, covers (worn) preserved (modern binding).

[BRILLAT-SAVARIN (Jean Anthelme)]. *Physiology of Taste, or Meditations on Transcendental Gastronomy*; a theoretical, historical, and topical work, dedicated to the Parisian gourmets, by a professor and member of several literary and scholarly societies. Paris, Sautelet et Cie, 1826. 2 vols., in-8, [1] folio, XIV pp., pp. [5]–390 pp. & 442 pp. Red half-shagreen with a band, decorated ribbed spine, title and volume number in gold, covers (worn) preserved (modern binding). Numerous foxing spots and wormholes. First edition and first printing, featuring the “E” in “Bourse” written horizontally in the publisher’s address on the title page of the first volume. This first edition is extremely rare; it was printed at the author’s expense in a run of only 500 copies and released two months before his death. (Oberlé, 144; Vicaire gastr. 116–117.) Handwritten annotation (not in the author’s hand) on the title page: “given by the author to Mr. Joubert(?)”.