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Featured Biography: Jean-Anthelme Brillat-Savarin

Jean-Anthelme Brillat-Savarin

Brillat-Savarin, while not a chef, has been one of the most influential food writers of all time. He is known for his book Physiologie du Goût (translated variously into English as The Physiology of Taste, The Philosopher in the Kitchen, etc.) Brillat-Savarin's goal was to raise cooking to a level of true science. He wrote in a era -- the early 1800s -- when taste in music, literature and art was thought to be something objective that educated people could share and agree on...
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