In Brillat-Savarin’s thinking, what we eat marks us as a certain sort of person. I play with his aphorism to think again about eating and us, to find out more about who we are.

Brillat-Savarin’s “The Physiology of Taste” is best known for a series of 20 aphorisms that serve, or so he writes, “as a preamble to his work and as a lasting foundation for the science ...

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?

ANECDOTE OF BRILLAT-SAVARIN. Brillat. Share full article. Jan. 28, 1877. Credit... The New York Times Archives. See the article in its original context from January 28, 1877, Page 4 Buy Reprints.

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 ...

If you thought low-carb diets were a relatively recent fad, check out “The Physiology of Taste” by Jean Brillat-Savarin. The French lawyer, who also studied chemistry and medicine, ...

Brillat-Savarin’s passion for food is not unlike the passion he might develop for another person, a dynamic that Hung’s film depicts with a hypnotic warmth.

– Savarin, the long-awaited ... Avenue Cafe), opens Friday at 713 N. Wells St. Befitting a restaurant named after 19th Century gourmet Jean Anthelme Brillat-Savarin, the menu will be classic ...

This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Savarin. Its major ingredients—apples, crème fraîche, Calvados and the Brillat ...

TO ADAPT A PHRASE from the 18th-century culinary philosopher Brillat-Savarin: Tell me what was in your third-grade lunchbox, and I’ll tell you who you are.