Physiologie du Goût | The Rambling Epicure

Simon Says: Daily Food Quote, November 17, 2011

Published by Jonell Galloway + Thursday, November 17, 2011 Permalink 0

XVIII . He who plays host without giving his personal care to the repast is unworthy of having friends to invite to it.—Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic M.F.K. Fisher, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

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Simon Says: Daily Food Quote, November 11, 2011

Published by Jonell Galloway + Friday, November 11, 2011 Permalink 0

by Simón de Swaan

X. Men who stuff themselves and grow tipsy know neither how to eat nor how to drink.–Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic M.F.K. Fisher, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

Simon Says: Daily Food Quote, November 8, 2011

Published by Jonell Galloway + Tuesday, November 8, 2011 Permalink 0

by Simón de Swaan

VIII. The table is the only place where man is never bored for the first hour.–Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic M.F.K. Fisher, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

Simon Says: Daily Food Quote, August 2, 2011

Published by Jonell Galloway + Tuesday, August 2, 2011 Permalink 0

by Sim ón de Swaan

Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.–Jean-Anthelme Brillat-Savarin

Jean-Anthelme Brillat-Savarin (1755-1826) was a French gastronome, 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. He is considered by many to have been the best food critic ever.