Slate’s Sara Dickerman has a great piece this week about the Founding Fathers of food snobbery — the short library of books that real food snobs draw on, as opposed to the quick studies who are buying David Kamp’s The Food Snob’s Dictionary like hotcakes this holiday season. We applaud Dickerman for including not only the big, unwieldy references like Harold McGee’s On Food and Cooking and Grub Street guru Hervé This’s Molecular Gastronomy: Exploring the Science of Flavor, but also the classic crackpot treatises like Jean Anthelme Brillat-Savarin’s 1825The Physiology of Taste and Alexandre Balthazar Laurent Grimod de la Reynière’s Gourmand’s Almanac (1803–12). Those great gastronomes of yore were the first and best food snobs, and today’s aspirants would do well to go back to the source.
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