Jean Anthelme Brillat-Savarin

Date of Birth: April 1, 1755

Zodiac Sign: Aries

Date of Death: February 2, 1826

Biography

Jean Anthelme Brillat-Savarin was a prominent French lawyer and politician, but he is most famously remembered as a gastronome and epicure. Born in the small town of Belley, Ain, in eastern France, Brillat-Savarin pursued his studies in law and chemistry. After obtaining his degree, he served as a lawyer in his hometown while also dabbling in local politics. During the French Revolution, he fled to Switzerland and the United States to escape political persecution but eventually returned to France. Brillat-Savarin is best known for his seminal work, “Physiologie du Goût” (The Physiology of Taste), published in 1825, which remains a cornerstone in the study of gastronomy. This work, written in an aphoristic style, explores the art of eating and the philosophy behind it, blending scientific insights with personal anecdotes and observations. Despite his legal and political career, it is his contributions to the culinary world that have immortalized him.

5 Interesting Facts about Jean Anthelme Brillat-Savarin

1. Brillat-Savarin’s family name was originally “Brillat”; he later added “Savarin” from a family inheritance.

2. He spent time in exile in the United States during the French Revolution and supported himself by teaching French and playing the violin.

3. His famous book, “Physiologie du Goût,” was published just two months before his death.

4. He was an advocate of the low-carb diet long before it became a modern dietary trend.

5. Brillat-Savarin has a cheese named after him, the triple-cream cheese “Brillat-Savarin.”

5 Most Interesting Quotes from Jean Anthelme Brillat-Savarin

1. “Tell me what you eat, and I will tell you what you are.”

2. “The discovery of a new dish does more for the happiness of mankind than the discovery of a star.”

3. “A dessert without cheese is like a beautiful woman with only one eye.”

4. “The destiny of nations depends on how they nourish themselves.”

5. “To receive guests is to take charge of their happiness during the entire time they are under your roof.”

Highest Net Worth Achieved

Jean Anthelme Brillat-Savarin did not achieve significant net worth by modern standards, as his contributions were more intellectual and cultural than financial. However, his influence in the culinary world is invaluable.