Jean Anthelme Brillat-Savarin, 1755-1826
French epicure and gastronome. His most famous work, The Physiology of Taste, was published in December 1825, two months before his death. The full title is Physiologie du goût, ou Méditations de gastronomie transcendante; ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has not been out of print since it first appeared, shortly before Brillat-Savarin's death. In a series of meditations that owe something to Montaigne's Essays, Brillat-Savarin discourses on the pleasures of the table, which he considers a science. The philosophy of Epicurus lies at the back of every page; the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry.