Jean Anthelme Brillat-Savarin was a French judge and politician who managed to survive revolution, the Napoleonic wars and the restoration of the Bourbon monarchy, all the while exercising a ...

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The French lawyer and gastronome Jean Anthelme Brillat-Savarin published his reflections on eating and drinking, “The Physiology of Taste,” just two months before he died in 1826. His most famous ...

I think it's fair to say that cooking and eating have been topics of conversation for as long as humans have been engaging in such activities. That is, forever. It's trendy to think that we are the ...

The French have been wary, at times, of human kings -- consider the rough way they treated Louis the Last (XVI) -- but they've never shied from crowning kings of cheese. Below are three French ...

Brillat-Savarin's La Physiologie du goût (1825) became a decisive tool for establishing the hegemony of French taste and cuisine in the nineteenth century in regard to the politics of food and ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. If you thought low-carb diets were a relatively recent fad, check out ...

As they say in the classics, you are what you eat. That little adage was conjured up by French lawyer and 19th-century foodie Jean Anthelme Brillat-Savarin, a lifelong bachelor married only to good ...

In its 157 years of publication, The Atlantic Monthly has been home to some ad campaigns that, in hindsight, were not exactly in the interest of public health. This page from the February 1922 issue ...

KUALA LUMPUR (THE STAR/ASIA NEWS NETWORK) - Anyone familiar with the man considered the greatest gourmet the world has ever known will recognise the name Savarin in this pastry. The classic French ...

Brillat-Savarin and I have been getting together — a lot. Not the man, who expired 190 years ago. But the cheese, which is immortal. Who can resist those square shoulders, that tender soul? Who can ...

Anyone familiar with the man considered the greatest gourmet the world has ever known will recognise the name Savarin in this pastry. The classic French sponge "cake" leavened with yeast was created ...