Word: brillat
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Dates: during 1970-1979
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...PHYSIOLOGY OF TASTE by Jean Anthelme Brillat-Savarin. Translated by M.F.K. Fisher. 443 pages. Knopf...
...Brillat-Savarin is best known for the aphorism poached by generations of cookbook compilers: "Tell me what you eat, and I shall tell you what you are." It is merely one of dozens to be found in this exhilarating collection of essays, anecdotes and opinions that has become a gastronomic classic...
...plodding, precis narrative. As a result, his biography may be mainly read by Hornblower scholars who wish, as it were, to set their very stuns'ls in pursuit of their elusive literary quarry. As for the rest of us, one is put in mind of the French Gourmet Brillat-Savarin, who was once offered grapes for dinner. "Non, merci" he briskly replied, "je ne prends pas mon vin en pilules...
...Later they came to be prized as an aphrodisiac, and Madame de Pompadour fed them to Louis XV. Napoleon, who was having difficulty fathering children, begat his only legitimate son after eating a truffled turkey. He promoted a lieutenant to colonel for having given him the recipe. In 1825, Brillat-Savarin, the savant of haute cuisine, called truffles "the diamonds of gastronomy...
TELL me what you eat, and I will tell you what you are," said Jean Anthelme Brillat-Savarin, the 18th century French gastronome. His aphorism is especially true today. The U.S., long the melting pot of a dozen national cuisines, shows signs of becoming stratified along culinary as well as philosophical and political lines. The blacks are proudly eating soul foods, the hardhats feast on as much red meat as they can afford, and the white-collar liberals seem to be keeping down their cholesterol with chicken and veal. The youth of Woodstock Nation? With almost religious zeal, they...