by Simón de Swaan
XIII: It is heresy to insist that we must not mix wines: a man’s palate can grow numb and react dully to even the best bottle after the third glass from it.–Anthelme Brillat-Savarin, from The Physiology of Taste
Jean Anthelme Brillat-Savarin was a French lawyer and politician who gained fame as an epicure and gastronome. Many consider him the best food critic ever. His 8-volume, famous work, Physiologie du goût (The Physiology of Taste), was published in December 1825, two months before his death.
|
|
