That little adage was conjured up by French lawyer and 19th-century foodie Jean Anthelme Brillat-Savarin, a lifelong bachelor married only to good food and wine and the author of the renowned The ...

Now, with two kids at home, they wanted a business that they could build together. Said Christopher, "we always wanted our ...

“Tell me what you eat and I will tell you what you are” is a famous quote attributed to French gastronome Jean Anthelme Brillat-Savarin (1755-1826). If I may borrow this line, I could ...

The Saturday Review has been basting good Brillat Savarin, and finding fault with his old-fashioned menus. View Full Article in Timesmachine » Advertisement ...

One was a little-known actor named Geoffrey Rush. Gastronomy was first defined by the Frenchman Brillat-Savarin in the early nineteenth century as "the reasoned comprehension of everything connected ...

Brillat-Savarin, 1825 Getting back into fasting after a break is difficult. In the past I would fast for two days in every week, but ...

Way back in 1825, the French epicure and gastronome Jean Anthelme Brillat-Savarin wrote in his book of essays on food Philosophy of Taste (Physiologie du gout) the famous line, “Dis-moi ce que tu ...

For when you want to go all out. For this recipe you will need a 23cm/9in bundt tin or savarin mould, a sugar thermometer and a piping bag fitted with a star nozzle. Stir together the flour ...