Brillat-Savarin, Anthelme

Brillat-Savarin, Anthelme

▪ French author
born April 1, 1755, Belley, Fr.
died Feb. 2, 1826, Paris

      French lawyer, politician, and author of a celebrated work on gastronomy, Physiologie du goût (“The Physiology of Taste”).

      He followed the family profession of law. A deputy of the third estate at the States-General of 1789, he was forced to flee the country during the Terror and went to Switzerland and the United States. He returned to France in 1796 and became a judge of the court of cassation during Napoleon's consulate. He published several works on law and political economy before his work on gastronomy appeared in 1825, with the full title Physiologie du goût, ou Méditation de gastronomie transcendante, ouvrage théorique, historique et à l'ordre du jour, 8 vol. (“The Physiology of Taste, or Meditation on Transcendent Gastronomy, a Work Theoretical, Historical, and Programmed”). The book is less a treatise on cuisine or on culinary arts and more a witty compendium of random chit-chat and precepts, of anecdotes and observations of every kind that might enhance the pleasures of the table—with only an occasional recipe being offered. The book went through several editions in the 19th century and was translated into English in 1884.

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Universalium. 2010.

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  • Brillat-Savarin,Anthelme — Bril·lat Sa·va·rin (brē yäʹ sä vä răɴʹ), Anthelme. 1755 1826. French politician and gourmet, who is noted for his Physiologie de Goût (1825), a witty dissertation on the art of dining. * * * …   Universalium

  • Brillat-Savarin — Brillat Savarin, Anthelme …   Enciclopedia Universal

  • Brillat-Savarin, Anthelme — ► (1755 1826) Magistrado y literato francés. Autor de Fisiología del gusto (1825) …   Enciclopedia Universal

  • Brillat-Savarin, Anthelme —  (1755–1826) French gastronome …   Bryson’s dictionary for writers and editors

  • brillat-savarin — [ brijasavarɛ̃ ] n. m. inv. • 1851 « sorte de brioche »; nom du gastronome ♦ Fromage triple crème, à pâte molle et croûte fleurie, fabriqué en Normandie. Brillat Savarin (Anthelme) (1755 1826) magistrat et gastronome français: Physiologie du goût …   Encyclopédie Universelle

  • BRILLAT-SAVARIN (A.) — BRILLAT SAVARIN ANTHELME (1755 1826) Cet homme, dont le nom est célèbre, n’est en fait connu que pour une œuvre publiée à la fin de sa vie, La Physiologie du goût , dont il vaut la peine de connaître le second titre dans tout son développement:… …   Encyclopédie Universelle

  • Brillat-Savarin cheese — Brillat Savarin is a soft, white crusted cow s milk cheese with 75% fat, named after the 18th century French gourmet and political figure Jean Anthelme Brillat Savarin. The cheese was created in the 1930s by cheesemaker Henry Androuët.Brillat… …   Wikipedia

  • Brillat-savarin — (fromage) Pour les articles homonymes, voir Brillat Savarin. Brillat savarin Pays d’origine France Région, ville …   Wikipédia en Français

  • Brillat-savarin (Fromage) — Pour les articles homonymes, voir Brillat Savarin. Brillat savarin Pays d’origine France Région, ville …   Wikipédia en Français

  • Brillat Savarin — Cette page d’homonymie répertorie les différents sujets et articles partageant un même nom. Jean Anthelme Brillat Savarin est un gastronome et magistrat français, né à Belley dans l Ain. Le brillat savarin est un fromage. Ce document provient de… …   Wikipédia en Français

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