Author: Jean Anthelme Brillat-Savarin
Alternate names: Jean Anthelme Brillat-Savarin; Jean-Anthelme Brillat-Savarin; Jean Antheleme Brillat-Savarin; Brillat Savarin; Anselme Brillat-Savarin; Jean A. Brillat-Savarin; Jean Anthèlme Brillat-Savarin; J. A. Brillat-Savarin; Anthelme Brillat-Savarin; Jean Anthelme Brillat -Savarin; [Brillat -Savarin]; Jean A Brillat -Savarin; Brillat-Savarin
Born: April 1, 1755
Died: February 2, 1826.
Bio: Jean Anthelme Brillat-Savarin was a French lawyer, magistrate, and politician, who wrote one of the most celebrated works on food, 'Physiologie du gout' (The Physiology of Taste), which was published only months before his death. It consists of 8 volumes and its full title is 'The Physiology of Taste, or Meditation on Transcendent Gastronomy, a Work Theoretical, Historical, and Programmed.' There are few recipes but many anecdotes and observations covering all aspects of the pleasures of the table. He was quite possibly the greatest food critic ever. 
--Foodreference.com