Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin
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Full Name and Common Aliases
Jean Anthelme Brillat-Savarin was a French lawyer, politician, gastronome, and writer. He is commonly known by his pen name, Brillat-Savarin.
Birth and Death Dates
Brillat-Savarin was born on January 29, 1755, in Belley, Saône-et-Loire, France. He passed away on February 2, 1826, in Paris, France.
Nationality and Profession(s)
Brillat-Savarin was a French national by birth and profession. Throughout his life, he held various positions, including that of a lawyer, politician, and writer. His expertise spanned multiple fields, from law to gastronomy.
Early Life and Background
Growing up in a family of modest means, Brillat-Savarin's early life was marked by struggle and determination. He received little formal education but went on to study law at the University of Paris. His academic pursuits led him to become an accomplished lawyer and politician.
As a young man, Brillat-Savarin developed a passion for gastronomy, which would later define his literary career. He became known for his love of fine dining and his keen sense of taste. This aspect of his personality played a significant role in shaping his writing style and the content of his works.
Major Accomplishments
Brillat-Savarin's accomplishments span multiple areas, including politics, law, and literature. Some of his most notable achievements include:
Serving as a member of the French National Assembly during the French Revolution
Holding various government positions, such as Minister of Finance and Minister of War
Authoring several influential works on gastronomy and food cultureNotable Works or Actions
Brillat-Savarin's most notable work is arguably his book, "Physiologie du Goût" (The Physiology of Taste), published in 1825. This treatise on gastronomy explores the relationship between food, taste, and human experience.
In addition to his literary contributions, Brillat-Savarin played a significant role in shaping French cuisine. His writings on the subject helped popularize fine dining and introduced new concepts, such as the importance of balance in flavors.
Impact and Legacy
Brillat-Savarin's impact extends beyond the realm of gastronomy. As a writer, he brought attention to the importance of food culture and its role in shaping human experience. His works have been translated into multiple languages and continue to influence culinary traditions around the world.
As a politician, Brillat-Savarin played a significant role in shaping French politics during the Revolution. His experiences and perspectives on governance offer valuable insights for historians and scholars alike.
Why They Are Widely Quoted or Remembered
Brillat-Savarin's legacy is multifaceted, reflecting his diverse interests and accomplishments. He remains widely quoted and remembered due to his:
Contributions to gastronomy and food culture
Influence on culinary traditions worldwide
Insights into the relationship between food, taste, and human experience
* Role in shaping French politics during the Revolution
In conclusion, Jean Anthelme Brillat-Savarin was a multifaceted individual whose impact extends across multiple domains. His writings, experiences, and perspectives continue to inspire and educate readers worldwide, making him one of the most notable figures of his time.
Quotes by Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin's insights on:
Dear gourmands! my bowels yearn towards them as a father’s toward his children. They are so good natured! They have such sparkling eyes!
I will only observe, that that ethereal sense – sight, and touch, which is at the other extremity of the scale, have from time acquired a very remarkable additional power.
L’alcool est le monarque des liquides, et porte au dernier degre l’exaltation palatale. Alcohol is the prince of liquids, and carries the palate to its highest pitch of exaltation.
For unknown foods, the nose acts always as a sentinal and cries. ‘Who goes there?’
A man who was fond of wine was offered some grapes at dessert after dinner. “Much obliged,” said he, pushing the plate aside, “I am not accustomed to take my wine in pills.”
La truffe n’est point un aphrodisiaque positif; mais elle peut, en certaines occasions, rendre les femmes plus tendres et les hommes plus aimables. The truffle is not a true aphrodisiac; but in certain circumstances it can make women more affectionate and men more attentive.
Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas...
La volaille est pour la cuisine ce qu’est la toile pour les peintres. Fowls are to the kitchen what his canvas is to the painter.