Do you like food? Do you like writing?

Well, have I got an article for you.

“Tell me what you eat,” wrote Jean-Anthelme Brillat-Savarin, “and I will tell you what you are.” His magnum opus, The Physiology of Taste, was gastronomy’s answer to Diderot’s Encyclopedia or Kant’s Critique of Pure Reason: technique by technique, principle by principle, Brillat-Savarin relentlessly marches through the catalog of la gourmanidse and lays out, in his words, nothing less than the “eternal foundation” for “a new science”—the science of gastronomy—that would “nourish, restore, preserve, persuade, and console us; a science which, not content with strewing flowers in the path of the individual, also contributes in no small measure to the strength and prosperity of empires.”