Jean anthelme brillat-savarin biography of michael

All you who, for one reason or another, receive this letter, are involved in the field of gastronomy. Whether for work or for study or for passion.

The gastronomic sciences are thus past of your lives. In general, we can say that, “insofar as it feeds itself,” all humanity comes to terms with gastronomy every day. This affirmation was developed and described comprehensively and exhaustively in the oeuvre of the leading master of modern gastronomy.

His name was Jean Anthelme Brillat-Savarin and he lived between the 18^th and 19^th centuries.

Jean anthelme brillat-savarin biography of michael

The work that immortalized his name is entitled Physiologie du goût (The Physiology of Taste).

Since it first saw the light in 1825, the book has been without equals in terms of copies sold and number of editions and translations.

The fact that it has held down a place on the world publishing scene for two centuries is irrefutable proof of the value and topicality of its content. The Physiology of