Mutual dependance of Jean Anthelme Brillat-Savarin (1755–1826), author-gourmand and Anthelme Richerand (1755–1840), surgeon-physiologist, in early 19th century Paris: A speculative relationship of contrasting personalities

Abstract

“The Physiology of Taste”, authored by Jean Anthelme Brillat-Savarin in 1826, has been in print for two centuries and has made the author a household name in gastronomic circles. In it, he paid his respect to his friend Anthelme Richerand, a surgeon-physiologist in Paris, who published “New Elements of Physiology” in 1801. The purposes of the present study were (Brillat-Savarin, 1826) to explore the extent to which Brillat was dependent upon insights derived from Richerand to support the numerous medical and scientific statements made in his book and (Brillat-Savarin, 2011) to understand the basis for the relationship between the two individuals which was sustained over many years. It is proposed that the relationship was mutually beneficial, despite their very different individual talents and weaknesses. It is argued that Brillat-Savarin's colorful descriptions of topics such as taste, smell, appetite, thirst, sleep, dying and death were such, that the information must surely have been derived from someone who had scientific and medical knowledge of these subjects, most likely Richerand. In turn the negative opinions of Richerand by his associates, his ambitious personality, his negative view of eminent colleagues and his tendency to denigrate others, presumably made him a lonely, unfulfilled individual despite his professional achievements. It is speculated that Brillat-Savarin became a source of much needed emotional support for Richerand by providing him with stimulating company and friendship. Richerand's appreciation of this appeared in his eulogy for Brillat. This mutually beneficial, extended relationship has not been analyzed previously and provides an important insight into the life and writings of a major figure the history of gastronomy.