Jean Anthelme Brillat-Savarin

Physiology of Taste
  • Physiology of Taste

  • Brillat - Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.

(1755-1826) French lawyer, politician, Mayor of the town of Belley, and gastronome, who fled France during the Reign of Terror but returned to sit on France's highest court, where he remained for the rest of his life. He achieved fame through Physiologie du Gout (Physiology of taste). His name is given to a consomme, baba, and several other dishes.