The Scientific Gourmet of Anthelme Brillat-Savarin

When it comes to quality food, you usually hear the word “gourmet.” What exactly is “gourmet?”

A gourmet is a person who has a discerning appetite for food and drink. He is also very knowledgeable in food and drink. The term came from the French word “gourmet” which means a valet in charge of wines. Gourmet can also be used as an adjective which often describes high quality meals or the facilities that prepare and sell such meals.

Probably the most famous gourmet is Anthelme Brillat-Savarin. Born in Belley, France in April 1, 1755, Mr. Brillat-Savarin was a French lawyer and politician. He was also a gastronome, a person fascinated with food and what it does to a nation’s culture. He was known for being a gracious host and guest.

He was well known for his book “Physiologie du gout” or “The Physiology of Taste.” The book was published 60 days before his passing away at the age of 71. In 1949, the book was translated by M.F.K. Fisher, food writer and critic who was honored to be the first translator of the book.

The book was often thought to be excessively wordy, full of axioms and aphorism. The way he wrote it was very unique. In an age where leisure reading, poetry and art were very much appreciated, Brillat-Savarin wrote his book in a scientific way but was mixed with artful literature. That’s because he treated the delight of partaking in food as a science. On each page of his book lay his philosophy of food, that even the basic parcel of food can satisfy a human being if done with artistry. Today’s reader would consider Brillat-Savarin’s anecdotes to be the most enjoyable phrases to read.

His popularity was renewed among modern food lovers. In fact, Chairman Kaga of the TV series Iron Chef used one of Brillat-Savarin’s motto when he appeared on the show, “Tell me what you eat, and I will tell you what you are.”

Due to his influence on cuisine, the Brillat Savarin cheese and Gateau Savarin dish were named after in his honor.

Aside from being a famous gourmet, Brillat-Savarin was also named the father of the low carbohydrate diet. He explained that sugar and white flour were the causes of obesity. He recommended a protein-rich meal instead.

His love of food was legendary. It makes sense what he said that “the discovery of a new dish confers more happiness on humanity, than the discovery of a new star.”
Get more information about Wine Spirits and Cooking Tips at ArticleMash.com.