Brillat-Savarin

Brillat-Savarin

(French brijasavarɛ̃)
n
(Biography) Anthelme (ɑ̃tɛlm). 1755–1826, French lawyer and gourmet; author of Physiologie du Goût (1825)

Bril•lat-Sa•va•rin

(bri ya sa va ˈrɛ̃)

n.
Anthelme, 1755–1826, French jurist and gastronome.
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References in classic literature ?
He flung words of scorn at Lucullus and piled invectives upon Brillat-Savarin.
Cheese, traditionally named for a place of origin " Brie, Stilton, with the occasional Jack or Brillat-Savarin muscling in " now often broadcasts its inherently feminine constitution.
Keep talking," Shapiro continues, "and pretty soon, unlike Brillat-Savarin, I won't have to tell you what you are.
We'll have lots of Brillat-Savarin and D'lice de Burgogne with candles in them like cakes.
This was just one of a number of gems of culinary wisdom that make up the text of Jean Francaix's extraordinary Ode a la gastronomie: a 20 minute a capella hymn to gluttony based on texts by French foodie extraordinaire Brillat-Savarin and set to music that swung from parodies of Chopin and mock-triumphant climaxes to passages that sounded like something you might hear from a Gallic equivalent of the Swingle Singers.
En su introduccion a la reedicion en 1975 de Physiologie du gout de Brillat-Savarin, Barthes propone una "Lecture de Brillat-Savarin" (303-326).
Jean Anthelme Brillat-Savarin estudia jurisprudencia, medicina y musica, mas es recordado por sus aportaciones al arte culinario.
Key to the concern is the quote from Jean Anthelme Brillat-Savarin, the early nineteenth-century progenitor of modern gastronomy: "Tell me what you eat, and I shall tell you what you are.
The next step is to "merge human sciences with 'hard' sciences to reach a truly interdisciplinary knowledge of food -- following the Brillat-Savarin definition of gastronomy as 'the knowledge of all that relates to man as he eats,'" said Lavelle.
Tal condimento, leemos, lo omiten en sus tratados Marie-Antoine Careme y Brillat-Savarin, referentes del arte culinario del momento; sin embargo, en nuestro pais, y en concreto en los campos de Murcia, le augura el autor un largo porvenir (13-4-1850: 2).
Es el primer tratado de gastronomia moderna escrito por el muy celebre gourmet Brillat-Savarin (2001, p.
While the term "food memoir" has only recently become part of the lexicon of food and autobiographical writing, the genre of gastronomic writing began in 1825 with the publication of The Physiology of Taste: Or Meditations on Transcendent Gastronomy by Jean Anthelme Brillat-Savarin, a French lawyer, politician, and epicure.