Jean Anthelme Brillat-Savarin (1755–1826) was a lawyer and wrote on law and political economy, but is best known for his culinary works, particularly Physiologie du goût, ou méditations de gastronomie transcendante (1825), which was published in two volumes. It was re-issued after Brillat-Savarin's death with an Afterword by Balzac, Traité des excitants modernes (1839).
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