Brillia-Savaren, Jean Antelm

He studied law, chemistry and medicine in Dijon . He also worked as a lawyer.

Since 1789 - deputy from Dijon in the General States , where, among other things, he delivered a speech in defense of the death penalty, which brought him certain fame.

He later fled to Switzerland , then to Holland and the USA. He lived in Boston , New York , Philadelphia and Hartford. ^{[ clarify ]} , giving violin lessons. For some time was the first violin in the Park Theater in New York. He returned to France in 1797 .

Until the end of his life, he worked as a magistrate judge to resolve complaints. Published books on jurisprudence and political economy.

The most famous work of Briye-Savarene - “The physiology of taste, or transcendental cooking; theoretical, historical and thematic work on the culinary of Paris by a professor, a member of several literary and scientific communities ”( fr. " Physiologie du Gout, ou Meditations de Gastronomie Transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux Gastronomes parisiens, par un Professeur, membre de plusieurs societes litteraires et savantes ) - was published in December 1825, two months before the death of the author from pneumonia. The book consists of “thoughts” about food and drinks, which were always his addictions. He called them “Table pleasures.” Of the thirty chapters in the Philosophy of Taste, two were consecrated to obesity: one talked about its causes, the other talked about ways to prevent it. For thirty years, he wrote, he had more than five hundred conversations at dinner with people who were “only threatened or overtaken,” one “ fat man ”after another, told him about their devotion to bread, rice, pasta and potatoes. This led Briya-Savarena to the conclusion that the causes of obesity are obvious. The first of these was a natural predisposition to gaining excess weight. “For some people,” he wrote, “those who digest produce, all other things being equal, more fat, is simply destined to become fat.” The second reason was “starch and flour, which made up the basis of the daily diet for these people,” and he added that “starch-containing foods have a much faster and more noticeable effect when eaten with a lot of sugar.”

These observations, of course, make the treatment method equally obvious. “Since it was shown that the accumulation of fat occurs solely through the fault of cereals and starch, both in humans and in animals ... It can be logically assumed that in order to get rid of excess weight it is necessary to more or less limit yourself to all flour and starch” . Briye-Savaren wrote: “Oh heaven! - Exclaim readers of both sexes. - Oh heaven above your head! What a scoundrel he is, this professor! With the help of one single word he wants to ban everything that we love more than anything, these fragrant buns ... baking ... and hundreds of other products made from flour, sugar and eggs! Yes, he even wants to deprive us of potatoes and pasta! How could you expect anything like this from a lover of tasty food that seemed so glorious small? "" What am I hearing here? - I will exclaim in response, punching my most severe mine, which appears on my face, perhaps no more than once a year. - Well, go ahead: eat! Get fat! Become an ugly flabby asthmatic who suffocates in his own fat: I’ll look at all this! ”

The book, in particular, contains the following aphorisms:

• “Animals eat, people eat; only an educated person eats consciously ”;
• “Tell me what you eat; I will tell you what you are; ”
• "Gluttons and drinkers do not know what it means to eat and drink";
• "Dessert without cheese - what a beauty with one eye."

This book had a great impact O. Balzac and served as a genre prototype for his " Physiology of marriage " ^[5] .

One of the varieties of soft cheese is named after the cook. Since 1894, his name has been street in the XIII arrondissement of Paris .

The Russian translation of “Physiology of Taste” ^[6] is made from the German version of Karl Vogt (there is no direct translation from the original French text).

• The physiology of taste: Composition of Brill-Savarene translated into German and supplemented by Karl Vogt // Lavrentieva E.V. 19th-century feast culture: Pushkin’s time. - M .: Terra - Book Club, 1999.

• Brilia-Savaren, Anselm // Brockhaus and Efron Encyclopedic Dictionary : 86 volumes (82 volumes and 4 additional). - SPb. , 1890-1907.