by Simón de Swaan

Gastronomy is the intelligent knowledge of whatever concerns man’s nourishment.–Jean-Antheleme Brillat-Savarin (1755-1826), in The Physiology of Taste (1825)

Jean-Antheleme Brillat-Savarin was a French lawyer, magistrate and author who helped to develop the art of food writing. His most famous and influential book, The Physiology of Taste, consists of 8 volumes and was published in December of 1825, two months before his death at the age of 71. His influence is so significant that a cow’s milk cheese, a rum yeast cake, and a ring mold are all named after him.

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