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FOODREFERENCE.COM - Who’s Who Section
Short biographies of chefs, cooks, bakers, food & restaurant critics, cookbook authors, patrons, inventors, restaurant owners, etc

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Babcock, Stephen Moulton
Babinsky, Henri
Ballast, Louis
• Balzac, Honore de
Bartram, John
Battle Creek, Michigan
Beauvilliers, Antoine
Bechameil, Louis
Becker, Franklin
Beecher, Catherine
Bellissimo, Teressa
Birdseye, Clarence
Blechyden, R.
Bocuse, Paul
Bonnefons, Nicolas de
Bordon, Gail
Bore, Jean Etienne
Borlaug, Norman Ernest
Botherel, Marie, Vicomte de
Boulanger
Boulestin, Marcel
Boyardee, Chef
Boysen, Rudolph
Bradham, Caleb D.
Brady, Diamond Jim
Brandenberger, Jacques
Brillat-Savarin, Jean-Anthelme
Brown, Rasshad
Browns, C. C.
Burbank, Luther
Busch, Adolphus

Honore de Balzac

(May 20, 1799 - August 18, 1850)
French author (‘La Comedie Humaine’)

Balzac would lock himself away during creative bursts, drinking coffee and eating only fruit and eggs. When he finally took a break, he was known to consume huge quantities of food.

One report recalls that at the Véry restaurant he consumed at one sitting "a hundred Ostend oysters, twelve cutlets of salt-meadow mutton, a duck with turnips, two partridges and a Normandy sole," not to mention the desserts, fruit and liqueurs he finished up with.

 

 

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