Osmazome brillat savarin biography

May 4

Nineteenth century scientist became intrigued by a substance that they referred to as &#;osmazome&#;.

Using literature and his imagination, Brillat–Savarin gives a history of gastronomy.

Using literature and his imagination, Brillat–Savarin gives a history of gastronomy.

Born in and raised in the appropriately named town of Belley, in a region famous for the quality of its foodstuffs, Brillat-Savarin was the.

Today is the birthday () of Jean Anthelme Brillat-Savarin, a French lawyer and politician who was, and still is, an enormously.

The term Ozmazome was used by Brillat-Savarin () who was born before Careme, and it seemd to refer to the savoury taste which was.

"The French food writer Brillat-Savarin had identified the same sensation, calling it osmazome, 80 years before," says Hayes.

Osmazome was a substance - or perhaps it was a concept - that had been recogniseable to gourmets everywhere for ever, but was difficult to pin down. Was it a taste? A smell? A single substance?

Osmazome is what the Japanese call 'umami' or 'deliciousness' – the savoury taste characteristic of soy and fish sauces, yeast and meat extracts.

A combination of substances?

It was first given its name by a French scientist, M. Thénard, in first few years of the nineteenth century, and was finally defined by the Oxford English Dictionary as &#;A name formerly given to that substance or mixture of substances soluble in water and alcohol which gives meat its flavour and smell; (more generally) meat juice or extract.&#;

Brillat-Savarin, in his Physiology of Taste, described it thus:

&#;Osmazome is the most meritorious ingredient of all good soups.

This portion of the animal forms the red portion of flesh, and the solid parts of roasts. It gives game and venison its peculiar flavor. &#;

Osmazome, discovered after having bee