Word: brillat
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...TASTE OF BLUE HEAVEN With their striking blue feet and mildly gamy taste, French Bresse chickens have inspired passion among connoisseurs since gastronome Brillat-Savarin wrote about the velvety-textured birds in his 19th century The Physiology of Taste. True Bresse aren't available in the U.S., but now America has its own Blue Foot chickens. Bred in California, they're being served up in restaurants like Spago Palo Alto and New York City's Alain Ducasse. They're also available at dartagnan.com...
...those who think that French people aren’t fans of freedom, this new film from notorious French auteur Catherine Breillat (Fat Girl, Romance) proves the French are at least big fans of sexual freedom. Brillat adapted from her own novel, Pornocratie, which begins with a random gay man stopping a random woman from slashing her wrists in a club bathroom. In return, she offers to pay him to watch her in her most private moments: she hopes he can began to understand her by watching “from the angle from which she should never be viewed...
Jean Anthelme Brillat-Savarin is considered one of history's great gastronomes. The 18th century Frenchman, however, spent years as a lawyer before openly pursuing his epicurean calling. It's a trajectory scores of Americans have traveled in recent years as they abandoned the corporate world and sought greater happiness at cooking academies. But if Brillat-Savarin were around today, he would probably skip the law and head straight to the kitchen. The fastest-growing population in the nation's cooking schools is young people who refuse to do time as lawyers, orthopedists or even traditional college students but instead...
...Tell me what you eat," said the French gastronome Jean Anthelme Brillat-Savarin, "and I will tell you who you are." This is strikingly true of the way still life-the depiction of inanimate things, mainly food, drink and the vessels used to serve them-developed in Spain from the 16th century on. You might almost say that independent still life, painting that had no other purpose than to confront us with objects for their own sake, was a Hispanic reinvention. It was known to the ancient Greeks and Romans but then lost, and it did not come back...
...inevitably, a Frenchman who concocted the theory that you are what you eat. (More precisely, wrote the 19th century gastronome Jean Anthelme Brillat-Savarin, "tell me what you eat, and I'll tell you what you are.") Not surprisingly, another Frenchman has come up with an intriguing corollary: the better you eat, the better you'll think...