Word: brillat
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...writing. He did, after all, live in a time when major discoveries were still being made in food and its uses. Coffee and chocolate were still mysterious and exotic. Sugar, which had previously been confined to apothecaries' shelves, had been introduced into cooking only a few decades before Brillat-Savarin's time...
...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...
...indications. A host should observe his guests when a particular masterpiece appears and "condemn as unworthy all those whose faces do not express their rapture." Among proper feeders there will also be silence during the first course while each man devotes himself "to the great task at hand." Indeed Brillat-Savarin approaches a feast like a happy warrior; nothing pleases him more than "a pretty gourmande in full battle dress...
...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...