Brilliant

Jean Anthelme Brillat-Savarin is perhaps the most influential gastronome to have ever written. The Frenchman's "The Physiology of Taste" was published in 1825 and since then, many a writer has turned to him for guidance. Here is a brief gem from the famed epicure:

“The discovery of a new dish does more for the happiness of the human race than the discovery of a star.”