Physiology of Taste

&quote;The Physiology of Taste&quote; by Jean Anthelme Brillat-Savarin is a must-read for anyone who loves the art of great food. Besides being famous for his lavish food parties and dinners, Brillat-Savarin was a French lawyer and politician during the French Revolution. He narrowly escaped France during the Reign of Terror, and the proceeded to travel around Europe and America before returning to his home and spending the rest of his days as a court judge. However, today he is best known for his landmark work, &quote;The Physiology of Taste.&quote; Written over the course of several decades and published two months before the author's death, the book is considered by many to be one of the best epicurean works of all time. In his book, Brillat-Savarin creates a unique discourse on the art of food by pairing it with classic philosophies about timeless topics such as life and death. The author studies the culture of food by examining specific recipes and then explaining their traditional significance. The work goes beyond discourse by combining the art of cooking food with the art of eating food and creating delicious food and wine pairings. Brillat-Savarin is also hailed by critics for his opportune wit, demonstrated by his creation of famous phrases such as &quote;Tell me what you eat, and I will tell you what you are.&quote; From a historic perspective, &quote;The Philosophy of Taste&quote; is also significant because it is the first source to cite carbohydrates as the cause for obesity, causing many to call Brillat-Savarin the father of the low-carbohydrate diet.