Brillat-Savarin, Anthelme

The discovery of a new dish does more for human happiness than the discovery of a star. —Anthelme Brillat-Savarin... 

Jean Anthelme Brillat-Savarin (1755-1826) (bottom) and the frontispiece of his monumental contribution to the art of gastronomy. Savarin spent 2 years in America (as a refugee from the French revolution), initially in New York, where he taught language and played violin in an orchestra at the John Street theatre. Because New York failed to satisfy his intellectual and culinary tastes, he subsequently moved to Hartford, Connecticut, where he spent 2 years becoming familiar with American culture (sic) and food before returning to France. He believed that the chemical nature of food profoundly influenced human physiology and emotional behavior. 

A Frenchman called Jean Anthelme Brillat-Savarin. 

Savarin and his book - http //commons.wikimedia.org/wiki/ File Jean Anthelme Brillat-Savarin.jpg... 

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