Let’s just call this the first in a series of ruminations on the past, present, and future of food. In no particular order, this one falls around the mid-1800’s.
According to Jean Anthelme Brillat-Savarin, as translated by M.F.K. Fisher*:
Definition of Gastronomy
Gastronomy is the intelligent knowledge of whatever concerns man’s nourishment.
Its purpose is to watch over his [...]