
No one seriously interested in food need be reminded that Jean-Anthelme Brillat-Savarin is the father of gastronomy, or that his book La Physiologie du go t, published in 1825 and never since out of print, is gastronomy's first great classic. Giles MacDonogh's book is likewise...


No one seriously interested in food need be reminded that Jean-Anthelme Brillat-Savarin is the father of gastronomy, or that his book La Physiologie du go t, published in 1825 and never since out of print, is gastronomy's first great classic. Giles MacDonogh's book is likewise...