This weekend I will be putting the finishing touches on my next column for France magazine En Route. If you live in the Netherlands (and can read Dutch), I hope you enjoyed my last contribution on Brillat-Savarin, a most interesting Frenchman who declared war on carbs long before Atkins ever did, and whose name was given to an unapologetically fatty cheese, known to some as the ‘foie gras’ of cheeses.
He also happened to write one of the most celebrated books on the art of eating and the effect food has on our body, the Physiologie du goût (Physiology of Taste). It was published in 1825, shortly before his death. We can thank Monsieur Brillat-Savarin for the saying “tell me what you eat, and I’ll tell you who you are.” Oh, and that lush French dessert soaked in rum known as a Savarin? Yep. Named after him.
If you are interested in food history — and if you happen to be a French culture nerd like me — I highly recommend reading this book, even if only some parts. And yes, it has been translated into English.