8 Quotes & Sayings By Jean Anthelme Brillatsavarin

Jean Anthelme Brillat-Savarin was born in Paris on January 22, 1755. He was educated at the collège Louis-le-Grand and subsequently studied law at the University of Paris. After graduation he practiced law until 1791, when he began to study philosophy. He published his first work on gastronomy, titled Physiologie du goût (1826), in which he describes the science of gastronomy (the science of good taste) Read more

His next work, La Gourmandise (1826), is an eloquent analysis of the relationship between gourmet excellence and the human spirit. His major work, La Physiologie du goût (The Physiology of Taste) (1835), is considered his masterpiece. It analyzes the five senses and discusses sensual pleasure.

The book has been translated into English twice: by John Black in 1829 and by Jules Prown et al. in 1876.

The discovery of a new dish does more for the...
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The discovery of a new dish does more for the happiness of the human race than the discovery of a star. Jean Anthelme BrillatSavarin
Tell me what you eat and I will tell you...
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Tell me what you eat and I will tell you who you are. Jean Anthelme BrillatSavarin
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The host took care to produce one or another of these whenever the current subjects seemed about used up, so that the conversation gathered new life and at the same time steered clear of political arguments, which are hindersome to both ingestion and digestion. Jean Anthelme BrillatSavarin
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Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings. Jean Anthelme BrillatSavarin
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There are neither raptures, nor ecstasies, nor transports of bliss in the pleasures of the table; but they make up in duration what they lose in intensity, and are distinguished above all by the merit of inclining us towards all the other pleasures of life, or at least of consoling us for the loss of them. Jean Anthelme BrillatSavarin
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The discovery of a new dish confers more happiness on humanity, than the discovery of a new star. Jean Anthelme BrillatSavarin
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Tell me what you eat, and I will tell you who you are. Jean Anthelme BrillatSavarin