Physiologie du Goût

I was so lucky to find an 1839 copy of Brillat-Savarin's seminal book Physiologie du Goût in our local flea market. A bit worse for wear but still in very good shape. 200 years since its publication. #brillatsavarin #foodhistory

Un Époisses coiffé d'une couronne et habillé d'une cape bleue brandissant son sceptre orné d'un tastevin. Derrière lui, des champs de vignes et un ciel bleu avec des nuages blancs

E comme Époisses
Jean Anthelme Brillat-Savarin le considérait comme le roi des fromages.
C'est vrai que c'est bon 😋

A demain., F

#calendrierdelaventabam #brillatsavarin #epoisses

This Popular Cheese Packs the Most Calories—and Registered Dietitians Warn Against Overdoing It You can still eat it—but moderation is key.

“Brillat-Savarin is a triple-cream cheese, meaning it has extra cream added during production. That gives it its luscious, buttery texture, but also boosts its fat and calorie content.”

#cheese #news 🧀 #brillatsavarin #highcalorie #food #nutrition #health #diet