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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

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.

 

 
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