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Brillat-Savarin, Anthelme

Anthelme Brillat-Savarin (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.

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"Brillat-Savarin, Anthelme." The Columbia Encyclopedia, 6th ed.. . Encyclopedia.com. 27 May. 2017 <http://www.encyclopedia.com>.

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"Brillat-Savarin, Anthelme." The Columbia Encyclopedia, 6th ed.. . Retrieved May 27, 2017 from Encyclopedia.com: http://www.encyclopedia.com/reference/encyclopedias-almanacs-transcripts-and-maps/brillat-savarin-anthelme

Brillat-Savarin, Jean Anthelme

Brillat‐Savarin, Jean Anthelme (1755–1826) French lawyer, politician, and gastronome who achieved fame through a book, Physiologie du Gout (Physiology of taste). His name is given to a consommé, baba, and several other dishes.

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"Brillat-Savarin, Jean Anthelme." A Dictionary of Food and Nutrition. . Encyclopedia.com. 27 May. 2017 <http://www.encyclopedia.com>.

"Brillat-Savarin, Jean Anthelme." A Dictionary of Food and Nutrition. . Encyclopedia.com. (May 27, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/brillat-savarin-jean-anthelme

"Brillat-Savarin, Jean Anthelme." A Dictionary of Food and Nutrition. . Retrieved May 27, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/brillat-savarin-jean-anthelme