Brillat-savarin, Anthelme

Related Category: Food and Cooking: Biographies

(äNtĕlm´ brēyä´-sävärăN´), 1755–1826, French lawyer, economist, and gastronomist, famous for his witty treatise on the art of dining, La Physiologie du goût (1825). It has been frequently republished and was translated into English as The Physiology of Taste (1925, rev. ed. 1971). An émigré during the Reign of Terror, Brillat-Savarin spent some time in the United States.