tag:blogger.com,1999:blog-61136558750700034682024-02-19T23:21:36.470-08:00Brillat-Savarin - The Father of GastronomyHome/Link pageUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6113655875070003468.post-74990745325694594832008-11-18T15:08:00.000-08:002009-04-06T12:55:47.016-07:00<strong><span style="font-size:180%;">.</span><br /></strong><span style="font-size:130%;"><span style="color:#ff0000;"><strong>This is the Brillat-Savarin Home/Link page.</strong> </span></span><br /><span style="color:#ff0000;"><br /></span><span style="color:#3333ff;">He is here because he was the first to talk in a serious way about food itself and then in the context of the social situation.<br /></span><br />He wrote a book published in 1826 which is used to this day by those who pursue the desire to understand the meaning of food and drink in western society.<br /><br /></span></span><p><span style="color:#3333ff;">It would be no surprise to anyone to confirm that the French were ahead in the food game in the early nineteenth century. The man under discussion wrote a series of sayings or maxims which, then, went under the name of aphorisms. </span></p><p><span style="color:#33cc00;">After being involved in the various political vicissitudes of France before and during the revolution, Brillat-Savarin (1755-1826) fled to the United States where he taught French. In 1797, he was allowed to return and was appointed counsellor to France’s Supreme Court of Appeal, a post he held until his death. </span></p><p><span style="color:#33cc00;">During his adult life, Brillat-Savarin remained a bachelor and spent his leisure time drafting various treatises on economics and history and an essay on the duel. He was interested in archaeology, astronomy, chemistry, and, of course, gastronomy, appreciating good restaurants.</span></p><p><span style="color:#33cc00;">He entertained frequently at home in the Rue de Richelieu in Paris and cooked some specialities himself, including tuna omlette, stuffed pheasant garnished with oranges, and fillet of beef with truffles... On 8 December 1825, two months before his death, the book which was to make him famous had appeared in the bookshops: "Physiologie du gout...” </span></p><p><span style="color:#cc33cc;">Thus, the maxims or aphorisms were, essentially, mini-treatises on food in entertainment, hospitality and gastronomic philosophy. Not only did he act as a social commentator, he was able to view the world food situation.</span></p><p><span style="color:#000000;">There are many websites giving information on Brillat-Savarin. Probably the best has been found after posting the information given above. Go to:</span></p><p><span style="color:#cc33cc;"><a href="http://www.practicallyedible.com/edible.nsf/pages/jeananthelmebrillatsavarin">http://www.practicallyedible.com/edible.nsf/pages/jeananthelmebrillatsavarin</a></span></p><p>The above text in green and another slant on his aphorisms beyond that given on this page and the next, can be found at</p><p><a href="http://www.lib.k-state.edu/depts/spec/rarebooks/cookery/brillat1826.html">http://www.lib.k-state.edu/depts/spec/rarebooks/cookery/brillat1826.html</a></p><p>The translation of the aphorisms is, in places, different from those given below. An unusual feature of this site is that <span style="color:#cc33cc;"><span style="color:#000000;">you can see the original French.</span></span></p><p><span style="color:#cc33cc;">Regarding the assertion that the French were ahead culture-wise, compare the pictures. In the links at top left of this page, click "France - 1800s". [When you move on to the "Brillat-Savarin - a picture" page, you won't need to see it again.]</span></p><p><span style="color:#cc33cc;">Mrs Hibberd's dining room is at the end of the panel below. It depicts family life in a house in London's fashionable Regents Park Terraces in the 1800s. Click the "London - 1800s" link.</span></p><p><span style="color:#cc33cc;"></span></p><p><span style="color:#33cc00;">These aspects receive mention in the lower panel:</span></p><p><span style="color:#3366ff;">aphorisms - disputable Savarin aphorisms<br />aphorisms (Savarin's) put into groups<br />aphorisms, Savarin's - in original order<br />Brillat-Savarin - first serious talker on food<br />Brillat-Savarin - Father of Gastronomy<br />diplomat - Savarin aphorism<br />French, the - were ahead, culture-wise<br />hospitality - Savarin's aphorisms<br />philosophy, lower - Savarin's aphorisms<br />philosphy, higher (Savarin's)<br />pie understood widely<br />pleasure - Savarin's aphorisms<br />Savarin - diplomat - aphorism<br />Savarin - disputable aphorisms<br />Savarin - first serious talker on food<br />Savarin aux fruits<br />Savarin's aphorisms in original order<br />Savarin's higher philosophy<br />truism - Savarin's aphorisms</span></p><p></p><p><strong><span style="color:#ff0000;">Let's move on to puddings and pies.</span></strong></p><p>Contact Alan F Harrison - </p><p><a href="mailto:avrf23@dsl.pipex.com">avrf23@dsl.pipex.com</a></p><p>.<br /><br /></span></p>Unknownnoreply@blogger.com1