Word: brillat
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Dates: during 2000-2009
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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...