Hi kh22,
Briefly, the first English translation was published in 1854,
translated by Fayette Robinson.
You can confirm this by searching for the book on ILAB.
Interternational League of Antiquarian Booksellers (ILAB)
Search for:
Author: Savarin
Title: Physiology of Taste
http://www.ilab-lila.com/
Scroll down to the following entry:
BRILLAT-SAVARIN, Anthelme Physiology of Taste
"BRILLAT-SAVARIN, Anthelme. The Physiology of Taste. Philadelphia:
Lindsay & Blakiston, 1854. Octavo, original brown cloth, top edge
gilt. $2600. First edition in English of Brillat-Savarin's classic,
The Physiology of Taste (La Physiologie du Gout). "The most famous
book in gastronomy. After his involvement in the various political
vicissitudes of France before and after the Revolution,
Brillat-Savarin fled to the United States where he taught French and
played violin at the John Street Theater. In 1797 he was allowed to
return to France and was appointed to France's Supreme Court of
Appeal, a post he held until his death. During his adult life,
Brillat-Savarin remained a bachelor and spent his leisure time
drafting various treatises on economics and history... He was
interested in archaeology, astronomy, chemistry, and, of course,
gastronomy, and appreciating good restaurants. He entertained
frequently at home in the Rue de Richelieu in Paris and cooked some
specialties himself, including tuna omelette, stuffed pheasant
garnished with oranges, and fillet of beef with truffles. On December
8, 1825, two months before his death, the book which was to make him
famous had appeared in the bookshops. The initial 500 copies [in
French] sold out immediately and the book has been in print ever
since" (Kansas State Univ. Library). "One of the most celebrated works
on food...There are many anecdotes and observations covering all
aspects of the pleasures of the table. He was quite possibly the
greatest food critic ever" (Food Reference). "A sophisticated,
amusing, very readable and quotable collection of anecdotes, pensees,
and aphorisms, inspired by an academic interest in food rather than
over-addiction to the pleasures of the table..." Includes histories of
cooking, gourmands, coffee and chocolate, international specialties, a
study of obesity, and more. Reid, 75. Cagle and Stafford 103.
Lowenstein 639..."
http://www.ilab-lila.com/
Note:
"First edition in English of Brillat-Savarin's classic"
and
Reid, 75
Cagle and Stafford 103
Lowenstein 639
That means the bookseller has done his homework and can back-up his
claims in the three bibliographies listed.
If you have any questions, you can contact the bookseller:
Bauman Rare Books
1215 Locust St.
Philadelphia, PA 19107
UNITED STATES OF AMERICA
P: David L. Bauman
P: Natalie Bauman
Tel. (215) 546-6466, (800) 992-2862
Fax (215) 546-9064
E-mail:
Internet: www.baumanrarebooks.com
>>>>>>
Two more listings with the same claim:
30. Brillat Savarin, (Jean Anthelme). THE PHYSIOLOGY OF TASTE; or,
Transcendental Gastronomy. Illustrated by Anecdotes of Distinguished
Artists and Statesmen of Both Continents. Translated from the Last
Paris Edition by Fayette Robinson. Philadelphia: Lindsay & Blakiston,
1854. First US edition (and first translation into English. Original
brown cloth stamped in gilt and blind, small octavo (5.5 x 8 inches),
pp xx, 25-347, (iv)pp ads. Top edge gilt.."
http://www.chanticleerbooks.com/culinary.html
Brillat Savarin, [Anthelme] (1755 - 1826)
Physiology of Taste; or, Transcendental Gastornomy
"Philadelphia, Lindsay & Blakiston, 1854 Further on title page:
Illustrated by Anecdotes of Distinguished Artists and Statesmen of
Both Continents, translated from the last Paris edition by Fayette
Robinson, First American edition and first translation into English,
original warm brown-colored cloth with blind stamped elaborate frames
on both covers, elaborate gilt stamped title vignette on upper cover
with letters working into vines and leaves, full spine gilt stamping
with same title lettering style as upper cover with vines down the
spine incorporating people, food and drink, publisher and place at
tail of spine, top edge gilt, cream-colored endpapers, half title,
four pages of publisher s ads bound in rear (advertisements for George
Bethune s British Female Poets anthology and Caroline May s American
Female Poets among others), xx and 25 347..."
http://dogbert.abebooks.com/abe/BookDetails?bi=368572194
Additional Link:
eText:
Translator: Robinson, Fayette (-1859)
Title: The Physiology of Taste
http://www.gutenberg.org/etext/5434
I was happy to find this for you If you have any questions, please
post a clarification request *before* closing/rating my answer and
I'll be happy to reply.
Thank you,
hummer
Google Search Strategy:
I searched Google and book databases for the title and author, including...
Bookfinder:
http://www.bookfinder.com/
Library of Congress:
http://catalog.loc.gov/cgi-bin/Pwebrecon.cgi?DB=local&PAGE=First |
Clarification of Answer by
hummer-ga
on
28 Nov 2004 09:19 PST
Hi again,
The New York Public Library lists the following three early English
editions. You can search for Author here:
http://catnyp.nypl.org/search~/a
LOCATIONS Humanities-Genrl Res
CALL # VTB (Brillat-Savarin, A. Physiology of taste. 1854)
RLIN/OCLC# 4626578.
AUTHOR Brillat-Savarin, 1755-1826.
TITLE The physiology of taste; or, Transcendental gastronomy.
Illustrated by anecdotes of distinguished artists and statesmen
of both continents. By Brillat Savarin. Tr. from the last Paris
ed., by Fayette Robinson.
IMPRINT Philadelphia, Lindsay & Blakiston, 1854.
DESCRIPT xx, 25-347 p. 21 cm.
SUBJECT Gastronomy.
ADD'L NAME Robinson, Fayette, d. 1859, tr.
ISN/STD # 07026548.
ISN/STD # (WaOLN)nyp3550785.
>>>
LOCATIONS Humanities-Genrl Res
CALL # VTB (Brillat-Savarin, A. Handbook of dining. 1859)
RLIN/OCLC# 13580415.
AUTHOR Brillat-Savarin, 1755-1826.
TITLE Physiologie du go{227}ut. English.
TITLE The handbook of dining; or, How to dine, theoretically,
philosophically and historically considered. Based chiefly upon
the Physiologie du go{227}ut of Brillat-Savarin. By Leonard Francis
Simpson.
IMPRINT London, Longman, Brown, Green, Longmans & Roberts, 1859.
DESCRIPT xv, xi, 244 p. 18 cm.
SUBJECT Gastronomy.
ADD'L NAME Simpson, Leonard Francis, tr.
ISN/STD # 48039594 //r86.
ISN/STD # (WaOLN)nyp3550585.
>>>
LOCATIONS Humanities-Genrl Res
CALL # VTB (Brillat-Savarin, A. Handbook of dining. 1865)
RLIN/OCLC# 16526576.
AUTHOR Brillat-Savarin, 1755-1826.
TITLE Physiologie du go{227}ut. English.
TITLE The handbook of dining, or, Corpulency and leanness
scientifically considered : comprising the art of dining on
correct principles consistent with easy digestion, the
avoidance of corpulency, and the cure of leanness, together
with special remarks on these subjects / by Brillat-Savarin ;
translated by L.F. Simpson.
IMPRINT New York : Appleton, 1865.
DESCRIPT 200 p. ; 19 cm.
NOTE Translation of: Physiologie du go{227}ut.
SUBJECT Gastronomy.
ADD'L NAME Simpson, Leonard Francis.
ALT TITLE Handbook of dining.
ALT TITLE Corpulency and leanness scientifically considered.
ISN/STD # 87111696 //r942.
ISN/STD # (WaOLN)nyp3550581.
Cheers,
hummer
|
,
0 Comments
)