Jean Anthelme Brillat-Savarin

Also known as

Jean-Anthelme Brillat-SavarinJean Antheleme Brillat-SavarinBrillat SavarinAnselme Brillat-SavarinJean A. Brillat-SavarinJean Anthèlme Brillat-SavarinJ. A. Brillat-SavarinAnthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was 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. --Foodreference.com

Born 1755-04-01

Died 1826-02-02

Identifiers

  • Open LibraryOL21988A
  • VIAF22207990
  • WikidataQ313027
  • ISNI0000000110224890
  • LibriVox11503

Top Subjects

  • Gastronomy (19)
  • Taste (2)
  • Gastronomy. (2)
  • Sources (1)
  • Administrative and political divisions (1)
  • Early works to 1800 (1)
  • History (1)

Books by Jean Anthelme Brillat-Savarin

Total count: 43