Often cited as the most influential food book ever published in the western world, The Physiology of Taste was written by Jean Anthelme Brillat-Savarin.  Born in 1755 in Belley, France, “B-S”^[1] grew up to become first a lawyer and then a judge in provincial France during, well, a fairly tumultuous time in European history.  The details of his life are fascinating.  My copy of TPT includes a brief biography containing lines like “crossed swords with Robespierre” and “incurred the displeasure of Napoleon”.  While he did live in exile in America for a short while, B-S managed to keep his head and most of his property throughout the Revolution and the Napoleonic years.  It was in the last years of … Continue reading.