- Dining and drinking commandments
- The best quotes online | Jean Anthelme Brillat-Savarin - The best quotes online
- Books by Jean Anthelme Brillat-Savarin
In a work spiced with style and wisdom, Brillat-Savarin declares that "Animals feed themselves; men eat; but only wise men know the art of eating. Brillat - Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form.
Dining and drinking commandments
First published in France in , 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.
Jean-Anthelme Brillat-Savarin. He achieved fame through Physiologie du Gout Physiology of taste.quadhocopi.tk
The best quotes online | Jean Anthelme Brillat-Savarin - The best quotes online
His name is given to a consomme, baba, and several other dishes. Our Lists. View all online retailers Find local retailers. About the Author Jean-Anthelme Brillat-Savarin 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.
Read more. Also by Jean-Anthelme Brillat-Savarin.
Books by Jean Anthelme Brillat-Savarin
Related titles. Yotam Ottolenghi , Sami Tamimi. Yotam Ottolenghi , Ramael Scully. The Man in the Red Coat.
Home and Away. Karl Ove Knausgaard , Fredrik Ekelund. Brillat-Savarin was, for example, the first to coin the phrase: "You are what you eat" — item four in a long list of "Aphorisms of the Professor" intended as "a lasting foundation for the science of gastronomy".
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In fact, Brillat was no professor, but a judge who often worked on his magnum opus while presiding in court. His life spanned perhaps the most turbulent period of France's history.
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As Bill Buford writes in the introduction, he was "witness to what France no longer is and what it was about to become — especially in the way it thought about food". It would be hard to place this book, which meanders from ruminations on the "inconveniences of obesity" to the philosophical history of cooking, in any one genre; it is perhaps best characterised as an intimate account of a man's passionate relationship with food.
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- Quotes by Jean Anthelme Brillat-Savarin.