With Nine Color Lithographs
By Wayne Thiebold
[ARION PRESS]. BRILLAT-SAVARIN, Jean Anthelme. FISHER, M.F.K. (trans.). THIEBAUD, Wayne (artist). The Physiology of Taste or, Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin. Physiologie du Goût ou Méditations de Gastronomie Transcendante Translated From the French by M.F.K. Fisher. With Drawings and Color Lithographs by Wayne Thiebold.San Francisco: The Arion Press, 1994.
Limited to 200 numbered copies signed by the artist, this being copy number 182. Folio 13 3/4 x 10 1/8 in; 347 x 260 mm). 355, , pp. Frontispiece, nine color lithographs, and over 200 black and white drawings.
"This culinary classic was first published in Paris in 1825, the year before the author's death. It is a rumination on the living of life, not merely on food and drink that sustain life, and it is this largeness of purpose, its wisdom, and sense of humor that have endeared this book to an ever-larger audience on both sides of the Atlantic over the hundred and seventy years since it was issued. M. F. K. Fisher, one of America's great writers, found her voice while translating Brillat-Savarin in 1948, and The Physiology of Taste became a model for her own articles and books. Wayne Thiebaud is a world-renowned artist, whose pictures of food are among his best-known images. In addition to familiar subjects, such as pastries in rows, he has made a vast array of drawings, touching on the animal and vegetable life that informs this book" (Arion Press Online Catalogue).
The forty-forth publication of the Arion Press, The Physiology of Taste was designed by Andrew Hoyem. The paper is French mouldmade Lana Royale. The font used was Monotype Neo Didot, with Bodoni Bold type handset for display. The nine color lithographs were printed at Trillium Graphics.
Publisher's original pale blue cloth, stamped in black. A very fine copy. Housed in the publisher's original slipcase. Item #01445
Out of stock