Aquest lloc utilitza galetes per a oferir els nostres serveis, millorar el desenvolupament, per a anàlisis i (si no has iniciat la sessió) per a publicitat. Utilitzant LibraryThing acceptes que has llegit i entès els nostres Termes de servei i política de privacitat. L'ús que facis del lloc i dels seus serveis està subjecte a aquestes polítiques i termes.
Jean Anthelme Brillat-Savarin was born in Belley, France, in 1755, becoming a lawyer and then mayor of his hometown. After fleeing the revolutionists in 1793, he was exiled briefly in the United States (where he continued his culinary investigations with equal zeal), until returning to Paris and being appointed judge in the court of appeals. He spent the last twenty-five years of his life living peacefully and writing The Physiology of Taste. Mary Frances Kennedy Fisher transformed thoughts and observations about food into literature and is widely acknowledged as the creator of the genre we now call "food writing." In a career that extended over seven decades until her death in 1992, she wrote twenty-six books, inspiring three generations of readers.
— biography from The Physiology of Taste or Meditations on Transcendental Gastronomy