Brillat-Savarin, le gastronome transcendant (French Edition) by Jean-Robert Pitte

If gourmandise is as old as the world, the gastronomy as we know it is an art of living that is difficult to place before the Age of Enlightenment. Through his work, Jean Anthelme Brillat-Savarin (1755-1826) established himself as an essential figure of this culinary revolution. A magistrate, deputy, and advisor to the Court of Cassation, this jurist from Belley in Ain left a significant mark on the gastronomic culture.

But Brillat-Savarin was not only a man of law. A poet, essayist, polyglot, and talented musician, he was also a knowledgeable gourmet, passionate about discovering new flavors and rigorous about the freshness of ingredients. For him, the quality of the dishes, the balance of meals, and the food-wine pairings had to meet strict criteria, unprecedented in his time. This man, with his encyclopedic knowledge and ever-renewed curiosities, laid the foundations for the haute cuisine that would flourish in France and then around the world in the 19th century.

The publication of his famous Physiology of Taste in 1825, just before his death, marked a turning point. At that time, fine dining, once the privilege of the nobility, became an external sign of prestige coveted by the rising bourgeoisie. As a fine educator of taste, Brillat-Savarin played a key role in the democratization of gastronomy. Through his writings, he educated an entire generation on the art of flavors, textures, and culinary combinations.

This book, written by Jean-Robert Pitte and prefaced by Erik Orsenna, delves into the life of this fascinating character. It explores not only his professional career as a jurist but also his passions for music, poetry, and especially gastronomy.

Brillat-Savarin not only influenced French cuisine, but his impact was felt far beyond, initiating a global movement towards a refined cuisine, where the excellence of ingredients and the harmony of flavors are essential. This book offers a complete portrait of this man, exploring his many facets and his invaluable contribution to the evolution of the culinary arts.

This book is indispensable for those interested in the history of gastronomy and the evolution of modern culinary practices. It highlights Brillat-Savarin's vision and his influence on cuisine as we know it today.

Product Features:

• Format: Paperback
• EAN13: 9791021053533
• ISBN: 979-10-210-5353-3
• Publisher: Tallandier
• Publication Date: 18/01/2024
• Collection: Biographies (1)
• Number of pages: 304
• Dimensions: 21.5 x 14.5 x 2.4 cm
• Weight: 394 g
• Language: French