New York: D. Appleton and Company, 443 & 445 Broadway, 1865.
Small octavo (18.5 x 12 cm.), 200,  pages. Publisher's advertisements. The FIRST AMERICAN EDITIOIN of Leonard Francis Simpson's English language translation of Brillat-Savarin's magnificent Physiologie du Gout. The English language translation of Fayette Robinson preceded this, published in Philadelphia in 1854. Simpson's version is quite unfaithful to the original, admitting in the Introduction that "Many parts are, however, condensed, others omitted, as not suited to the present tone of society." Starting with the London 1864 edition, Simpson's translation strayed even further, with emphasis placed on a rejection of gourmandise, and now with this title. Quite a departure from Brillat-Savarin's original. But the translator did have high hopes for this book to affect a change upon Britain and, with this issue, presumably in America as well. The Translator's Preface has been omitted in this edition, which is a shame, as it takes the form of a colorful discussion among Olympians that includes the assertion that "London does not know 'How to Dine!'" To address this problem, the Simpson proposes a reform movement starting with this book. Clean and sound. In publisher's blind ruled and gilt-titled and green, pebbled cloth, decorated at spine. Binding worn at head and foot of spine, and with general light soil to boards. Near very good. Ownership signature to first page of text, and annotation to title page in same hand indicating Brillat Savarin, "a great chef" (he was not a chef, of course). [Bitting, page 437; Cagle 104]. `