Brillat-Savarin is a famous French politician (1755-1826) who was also a magistrate and writer. And, above all, a gastronomic writer, a subject that he treats "with the tip of the pen" with a philosophical but also humorous spirit. His most famous book is entitled Physiologie du goût ou Méditations de gastronomie transcendante (Physiology of taste or meditations of transcendent gastronomy). It was certainly not a cooking manual but rather a semi-serious treatise on characters, events, and anecdotes that gravitated around the kitchen.
Recipes made in Italy by Italians in Italian. Translated for You with Love