Word: brillat
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Dates: during 1920-1929
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Frivolités Brillat-Savarin...
...discoverer of a new dish is worthier of esteem than the discoverer of a new star. -Brillat Savarin. To the triumphs of French cuisine was added officially, last week, a discovery called L'Intrasauce. The beaming discoverer, Monsieur le Docteur Gauducheau was clapped, cheered and feted, at Paris, by 150 gourmets banqueting under the auspices of La Societe d'Acclimatisation (French National Society of Acclimatization). This august body, unique, is devoted to popularizing in France new or outlandish products, processes, animals, or plants which seem to possess authentic merit. Last week the blushing and bowing discoverer of intrasauces...
...PHYSIOLOGY OF TASTE ?Brillat-Savarin ?unabridged translation?Boni & Liveright ($3.50). The man of today is stamped as a barbarian by nothing so indelibly as by his abandonment of the art of dining well. That art reached its apogee a century ago in France. The great Careme, chef successively to the courts of Russia, Austria and Britain, and to the Rothschilds, probably then achieved in his sauces the ultimate refinement of la haute cuisine ("high cookery"?superb food). "I would eat my own father with sauces such as these," ex- claimed the celebrated glutton Grimod de la Reyniere...
...present volume is by no such glutton, but by his contemporary gourmand, Jean Anthelme Brillat-Savarin, perhaps the most refined, curious and diverting commentator upon taste who ever lived. Balzac did him the honor to model his own Physiology of Marriage upon the Physiology of Taste of Brillat-Savarin. An unabridged translation of the latter work, on the 100th anniversary of the death of Brillat-Savarin, with an introduction by fastidious Editor Frank Crowninshield of Vanity Fair, is by way of being a delicate effort to elevate U. S. civilization...
Lawyer, provincial mayor, globetrotter, potent government official, Brillat-Savarin was yet first and foremost the Boswell to his own Johnson. While his social and convivial self toasted with discreet enjoyment the good things of the world, his meditative, whimsical alter ego was at work upon the essays here collected. Since Brillat- Savarin was rich, he had no need to print during his lifetime. He wrote at leisure, as a gourmand should, and deigned to publish in his old age a book constantly rewritten, mellowed and refined throughout his lifetime...