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Who's Who in FoodWho's Who: 'B' >  Brillat-Savarin, Jean-Anthelme

 

 

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Jean Anthelme Brillat-Savarin

(April 1, 1775 - February 2, 1826)

A French lawyer, magistrate, and politician, who wrote one of the most celebrated works on food, 'Physiologie du gout' (The Physiology of Taste), which was published only months before his death. It consists of 8 volumes and its full title is 'The Physiology of Taste, or Meditation on Transcendent Gastronomy, a Work Theoretical, Historical, and Programmed.' There are few recipes but many anecdotes and observations covering all aspects of the pleasures of the table. He was quite possibly the greatest food critic ever.

 

 

WHO’S WHO IN THE WORLD OF FOOD

Who's Who: 'B'       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       Besh, John       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       Burrell, Anne       Busch, Adolphus

 

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