Gastronomy
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Jean Anthelme Brillat-Savarin *IV 1 1755 — The Life You Give
Jean Anthelme Brillat-Savarin, born April 1, 1755, in Belley, France, is the lawyer, politician, and author of the celebrated work on gastronomy, Physiologie du goût (The Physiology of Taste). Brillat-Savarin followed the family profession of law. A deputy of the Third Estate at the Estates-General of 1789, he was forced to flee the country during…
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Croissant — thank Vienna, not France / National Croissant Day 202
Across various accounts of croissant history, most sources agree that it originates from Austria as the Kipferl. Made from a yeasted wheat dough, the kipferl is a baked bread roll common in Central Europe. Records state that the kipferl has been around as early as the 13th century, but many believe it may be even…
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Castellum, Gérard Bertrand, 2019
Castellum, Gérard Bertrand, 2019, a Bordeaux-style blend from the Cité de Carcassonne region.
Sila Blume 