Jean Anthelme Brillat-Savarin

Uh, what is the specialty? Is the wine good enough? Uh, what is the price? Who is going to dinner where? And this trio is very important.

One of the first gastronomes in history, Brillat-Savarin, in his Philosophy of Tastes, defined the phenomenon of restaurants.

"They are a venue where the trade consists in offering the public ready-to-consume feasts with each element bearing a fixed price." Very quickly, restaurants proposed a variation of menus.

From simple establishments proposing broth as a starter with a single dish to larger restaurants with prestigious menus, they became essential venues for the bourgeois class and fashionable people.

Add tarragon, lemon, and small fresh tomatoes to the fish.

It is a simple, yet perfect and particularly healthy recipe, harmonizing Winkler's philosophy of cookery with the ideas of savers in the 19th century, bonding modern cookery methods and those of the past.

[gentle music] Brillat-Savarin, the revered theorist of gastronomy in the 19th century, could have enjoyed this dish and noted in his journal, the Philosophy of Tastes, a phrase such as this, "The discovery of a delicious dish makes a man happier than the discovery of a star." [gentle music] With the development of the 20th century, many people of the working classes would get plumper, while people of the upper middle class would start to think of their figure.

The developing catering industry would start to dream of creating one, two, or three-star chefs.

[classical music]

One of the first gastronomes in history, Brillat-Savarin, in his Philosophy of Tastes, defined the phenomenon of restaurants.

They are a venue where the trade consists in offering the public ready-to-consume feasts with each element bearing a fixed price.

Very quickly, restaurants proposed a variation of menus.

Add tarragon, lemon, and small fresh tomatoes to the fish.

It is a simple yet perfect and particularly healthy recipe harmonizing Winkler's philosophy of cookery with the ideas of savers in the 19th century, bonding modern cookery methods and those of the past.

[instrumental music] Brillat-Savarin, the revered theorist of gastronomy in the 19th century, could have enjoyed this dish and noted in his journal, the Philosophy of Tastes, a phrase such as this, "The discovery of a delicious dish makes a man happier than the discovery of a star." [instrumental music] With the development of the 20th century, many people of the working classes would get plumper, while people of the upper middle class would start to think of their figure.

The developing catering industry would start to dream of creating one, two, or three-star chefs.

In the 19th century, there was something called a gourmand, broadly defined as someone who really took great pleasure in culinary delights.

And even way back in 1825, lawyer and self-proclaimed gourmand Jean-Anthelme Briat-Saviron felt that the term was misunderstood.

There is a perpetual confusion of gourmandism in its proper connotation with gluttony and veracity, he wrote in his seminal work, The Physiology of Taste.

Gourmandism, he argued, was not about mere excess, but about appreciation.

No, it's neither the original phrasing nor the original meaning.

So the original version of the line is, "Tell me what you eat, and I shall tell you what you are." And it comes from the 19th century French food writer Jean Anthelme Brillat-Savarin.

I, I hope I'm getting that right.

And he is considered one of the pioneers of the modern food essay and of food writing.