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)
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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.