Waters didn’t invent restaurants or eating. The history of fine dining is long and features a lot of illustrious names: François Massialot, Brillat-Savarin, Georges Auguste Escoffier, Paul Bocuse, the publication of...

-ups were Sainte-Maure vs. Hoja Santa and Brillat-Savarin vs. Andante Dairy Minuet. Unlike the Beijing olympic games, America won both events here. I generally prefer cheese unadorned, but the accompaniments — Blue Hill honey...

, Bordeaux makes you talk of them and Champagne makes you do them." — Jean-Anthelme Brillat-Savarin

of the three famous terrines described in "A Table Au Pays de Brillat-Savarin" (or similar name; I am trying to obtain this out-of-print book) — the one named Belle Aurore or something like that. Ever since I read about...

to the experience: diner, staff and chefs alike. First, the cheese course. It was hard not to sample everything on that huge, groaning cart, but we knew a lot of desserts were on the way and room would be scarce. As great a...

)... maybe we can call it the brillat-savarin center... Does acquired refer only to things that you don’t immediately like? So the same food that is acquired to an average person may not be to a multi-cultural gourmand...

Motor oil and goat cheese. Standard pairing according to Brillat-Savarin. You know I hate to be all sunny and bright, but I bought some more mozzarella from Vito at the UES Green Market (the parking’s in th back btw-head...

Amen, DD. Food, besides being tasty, is a metaphorof a culture. Was it Brillat Savarin who said Show me what you eat and I’ll tell you who you are? To ponder SD food is also to think about this place in which I live, as I...

. In the 18th century, obesity among the French upper classes was so prevelant that Brillat Savarin gives a great deal of space in his Physiology of Taste to its analysis. One of his observations deserves to be carved on the...

I order Upton teas, vanilla beans and spices from Penzey’s, Vella’s dry jack cheese from Sonoma (can’t get it in St. Louis). Also for the holidays we ordered from IGourmet and found a fabulous cheese - Brillat...

is wonderfully simple and evocative, making me recall Brillat-Savarin's line, “Tell me what you eat, and I will tell you what you are.” A good place for food lovers to start reading Murakami is “Hard-Boiled...

're talking rock’n’roll, but in my opinion, it doesn’t if you’re talking Julia Child, or Escoffier, or Brillat-Savarin. And by the way, I have a smallish (hundred or so) colection of old cook books....

Have your DH re-read Brillat-Savarin's work, especially the quote: “To invite someone under your roof is to take responsibility for their happiness”.

that the pitmen are not important. That they are easy to train. All they need is a culinary/cooking school background and a good feel. Could this possibly be true? What is that famous French statement (I think Brillat-Savarin's)...

I love food. Reading about it, cooking it, experimenting, etc. Grew up with foodie parents. I was making osso buco for show and tell... ok.. that might be an exaggeration... Despite all this fancy shi-shi food stuff, I am a moth...