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Last edited by Laurel Bellon
October 4, 2010 | History

Jean Anthelme Brillat-Savarin

April 1, 1755 - February 2, 1826.

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

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History Created April 1, 2008 · 3 revisions
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October 4, 2010 Edited by Laurel Bellon Author merge, short bio.
October 4, 2010 Edited by Laurel Bellon merge authors
April 1, 2008 Created by an anonymous user initial import