Word: brillat
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...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...