Jean Anthelme Brillat-Savarin

jean Anthelme Brillat-Savarin (1 April 1755, Belley, Ain – 2 February 1826, Paris) nye Franse senyala kple dunyahela, eye wòxɔ ŋkɔ abe epicure kple gastronome ene: "Grimod kple Brillat-Savarin. Le wo dome la, agbalẽŋlɔla eve ɖo anyi nyuie." nuɖuɖu ŋuti nuŋɔŋlɔ ƒe ƒomevi bliboa.

Wodzi Brillat-Savarin le du si nye Belley, Ain, afisi Rhone Tɔsisi ma France kple Savoy dome le. Esrɔ̃ se, atikeŋutinunya kple atikewɔwɔ le Dijon eye wòwɔ senyawo le wo dedu me. Wodzii be Jean Anthelme Brillat, gake exɔ eƒe ƒomeŋkɔ evelia elabena nyruiyɔvi aɖe si ŋkɔe nye Savarin gblẽ eƒe kesinɔnu bliboa ɖi nɛ nenye be wòaxɔ eƒe ŋkɔ. Le ƒe 1789 me, le Franseawo ƒe Tɔtrɔ Kpata ƒe gɔmedzedze la, woɖoe ɖe Estates- General si va zu Dukɔa ƒe Dukplɔsewɔha eteƒe medidi o la teƒenɔla, wova nyae nyuie le eƒe nuƒo aɖewo ta, vevietɔ esi do alɔ kufiatsotso. Etrɔ yi Belley eye wònye dudzikpɔla si woti ƒe ɖeka. Le Tɔtrɔ Kpata la ƒe akpa aɖe emegbe la, nu geɖe nɔ eƒe ta dzi, eye wòdi dunyahehe me sitsoƒe le Switzerland gbã. Emegbe eʋu yi Holland, eye emegbe wòyi United States si wodzi yeyee, afisi wònɔ ƒe etɔ̃ le Boston, New York, Philadelphia kple Hartford, eye wònɔ ga si wòkpɔ tso Fransegbe kple violin nusɔsrɔ̃ me la nu. Enye violin ƒoƒo zi gbãtɔ le Park Fefewɔƒe le New York City hena ɣeyiɣi aɖe.

Etrɔ yi France le Agbalẽdzraɖoƒea te le ƒe 1797 me eye wòxɔ ʋɔnudrɔ̃la ƒe ɖoƒe si wòanɔ ɣemaɣi le eƒe agbemeŋkekewo katã me, abe ʋɔnudrɔ̃la ene le Ʋɔnudrɔ̃ƒe si Kpɔa Nyawo Gbɔ. Eta agbalẽ geɖe siwo ƒo nu tso senyawo kple dunyahehe me ganyawo ŋu. Ekpɔtɔ nye srɔ̃maɖemaɖe, gake ebu lɔlɔ̃ be enye sidzenu adelia: eƒe nuŋɔŋlɔ si nye Physiognomie.na eƒe tɔɖiayɔvi dzetugbe Juliette Récamier xlẽ

"Aƒenɔ, xɔ ame tsitsi aɖe ƒe dɔwɔwɔ dɔmenyotɔe eye nàxlẽe vividoɖeameŋutɔe. Enye xɔlɔ̃wɔwɔ si dze egɔme tso wò ɖevime ke ƒe bubudede eŋu, eye, ɖewohĩ, bubudede seselelãme si fa wu ŋu...Aleke mawɔ anya? Le nye ƒexɔxɔ me." ŋutsu megaƒonɛ be yeabia gbe eƒe dzi o." "La Physiologie du Goût" ("Vivinu ƒe Lãmesẽŋutinunya") si Franseawo ƒe nuɖuɖuŋutinunyala.Jean Anthelme Brillat-Savarin (ƒe 1755-1826) ŋlɔ ƒe tanya si dzi agbalẽŋlɔla la ƒe nɔnɔmetata le.

Wota eƒe agbalẽ xɔŋkɔ si nye Physiologie du goût (Nuvivinu ƒe Lãmesẽŋutinunya) le December 1825 me, si nye ɣleti eve do ŋgɔ na eƒe ku. Tanya bliboae nye Physiologie du Goût, si nye Nuɖuɖu Ŋuti Nusrɔ̃ƒe; ouvrage théorique, ŋutinya kple à l'ordre du jour, dédié aux Nuɖuɖuŋutinunya parisiens, par un Nufialagã, membre de plusieurs sociétés littéraires kple savantes." Agbalẽa mewu enu tso esime wòdo zi gbãtɔ o, do ŋgɔ teti na Brillat-Savarin ƒe ku.Eƒe Eŋlisigbe me gɔmeɖeɖe si ɖe dzesi wue nye esi nuɖuɖu ŋuti nuŋlɔla kple ɖeklemiɖela M. F. K. Fisher wɔ, amesi de dzesii be "Mebua ɖokuinye be woyrae le gbegɔmeɖelawo dome." Wota eƒe gɔmeɖeɖea zi gbãtɔ le ƒe 1949. Epicurus ƒe xexemenunya le axa ɖesiaɖe ƒe megbe, nuɖuɖu bɔbɔetɔ kekeake naa Brillat-Savarin ƒe dzi dzea eme, zi alesi wotsɔ aɖaŋu wɔe ko:

Ame mawo siwo nuɖuɖu ƒe dɔmawɔmawɔ nyuie le, alo amesiwo mu aha la menya nuɖuɖu kple nunono ƒe gɔmeɖose vavãwo kura o.

Wotsɔ ŋkɔ na Brillat-Savarin cheese, Savarin-mɔ̃, asigɛ-kplu si ƒe nɔnɔme le goglo, kple Gâteau Savarin tsɔ de bubu eŋu.

Eƒe ŋkɔ kaka na television dzi nyasela gbogbo aɖewo to Zimenɔla Kaga si le TV dzi wɔna si nye "Iron Chef" si na ame miliɔn geɖe to nya si wogblɔ be "Gblɔ nusi nèɖuna nam, eye magblɔ nusi nènye na wò."

Wobua Brillat-Savarin zi geɖe be eyae nye nuɖuɖu si me carbohydrate mesɔ gbɔ ɖo o fofo. Ebu sukli kple wɔ ɣi be wonye nusiwo gbɔ lolo akpa eye wòdo susu ɖa be woatsɔ nusiwo me protein sɔ gbɔ ɖo boŋ.

Kakaɖedzitɔe la, lã ɖulawo medaa ami gbeɖe o (bu amegãxiwo, akpɔkplɔwo, xevi siwo ɖua nu, akpɔkplɔwo, kple bubuawo ŋu kpɔ). Lã siwo ɖua gbewo metsina bɔbɔe o, vaseɖe esime ƒexɔxɔ na wozu dɔmawɔmawɔ ƒe nɔnɔme ya teti; gake wodaa ami kabakaba ŋutɔ ne wodze mɔli, nuku, alo wɔ ƒomevi ɖesiaɖe ɖuɖu gɔme ko. ... Nu vevitɔ siwo hea lolo akpa vɛ dometɔ eveliae nye wɔ kple starch-nu siwo amegbetɔ wɔna be woanye nu vevitɔwo le eƒe gbesiagbe nunyiame me. Abe alesi míegblɔe xoxo ene la, lã siwo katã nɔa agbe ɖe nuɖuɖu siwo me ami le dzi la, wodaa ami le woƒe lɔlɔ̃nu faa; eye amegbetɔ hã mele xexeame katã ƒe sea me o. Brillat-Savarin, Jean-Anhelme (ƒe 1970) ƒe agbalẽa me. Vivi ƒe Dzɔdzɔmeŋusẽŋununya. gɔmeɖeɖe. Anne Drayton ƒe agbalẽa. Penguin ƒe Agbalẽwo. axa 208-209. ISBN 978-0-14-044614-2 ƒe xexlẽdzesi.

Eneas Sweetland Dallas ŋlɔ Kettner ƒe Book of the Table, a Manual of Cookery, 1877, si nye nuɖuɖu ŋuti nuŋlɔɖi si wotu ɖe Brillat-Savarin ƒe dɔwɔwɔ dzi. Dallas ta eƒe agbalẽa le ŋkɔ bubu si nye A. Kettner te.

Etsɔ nuɖuɖu ƒe vivisese vɔ megbe, si nye nuɖuɖu ƒe ʋeʋẽ lilili alo ʋeʋẽ lilili sɔ kple hadzidzi ƒe ŋusẽdoamenuwo (Meditation ii): "gake le ʋeʋẽ si wosena le nu ƒe megbe gome la, vivisese ƒe seselelãme anye nusi mebɔ o eye mede blibo o."

Brillat-Savarin si lɔ̃a cheese vevie la de dzesii be: “Nuɖuɖu vivi si me cheese mele o le abe nyɔnu dzetugbe si ƒe ŋku ɖeka koe le ene.”

"Nuɖuɖu yeye aɖe si ŋu woke ɖo naa dzidzɔ geɖe ameƒomea, wu ɣletivi yeye aɖe si ŋu woke ɖo."

"Gblɔ nusi nèɖuna nam, eye magblɔ nusi nènye na wò."

"Wotsɔ weintsetse aɖewo na ŋutsu aɖe si lɔ̃a wein le nuɖuɖu vivi aɖe me le fiẽnuɖuɖu vɔ megbe. Egblɔ be: 'Enye agbanɔamedzi gã aɖe,' esi wòtutu agbaa ɖe vovo, 'Menye numame nam be mano nye wein le atikekuiwo me o.'"

"Be nàxɔ amedzrowo la, enye be nàxɔ woƒe dzidzɔkpɔkpɔ le ɣeyiɣi bliboa si me wole wò xɔta te.'"

"Nuɖaɖa nye aɖaŋu xoxotɔwo dometɔ ɖeka eye wònye esi na míewɔ subɔsubɔdɔ vevitɔ kekeake le dukɔmeviwo ƒe agbenɔnɔ me."

"Kplɔ̃a ƒe vivisese nye ƒe ɖesiaɖe tɔ, nɔnɔme ɖesiaɖe tɔ, dukɔwo katã tɔ, kple nuto ɖesiaɖe tɔ; etsaka kple vivisese bubuwo katã, eye wòtsia anyi mlɔeba be wòafa akɔ na mí ɖe woƒe dzodzo ta.