“Dis-moi ce que tu manges, je te dirai ce que tu es.”
“Tell me what you eat, and I shall tell you what you are.”
Jean-Anthelme Brillat-Savarin (1755-1826) was a French lawyer, judge, writer, and gastronome. His most famous work is Physiologie du goût (The Physiology of Taste). One of the most famous English language translations is by M. F. K. Fisher, which appeared in 1949.
Some cookbooks written by lawyers.
Naomi Duguid is a graduate of Queen’s University School of Law.
Naomi Duguid, Burma: Rivers of Flavor (Artisan, 2012).
Naomi Duguid, A Taste of Persia (Artisan, 2016).
Naomi Duguid and Jeffrey Alford, Beyond the Great Wall (Artisan, 2008).
Naomi Duguid and Jeffrey Alford, Flatbreads and Flavors: A Baker’s Atlas (William Morrow, 2008).
Naomi Duguid and Jeffrey Alford, Hot Sour Salty Sweet (Artisan, 2000).
Naomi Duguid and Jeffrey Alford, Mangos and Curry Leaves (Artisan, 2005).
Naomi Duguid and Jeffrey Alford, Seductions of Rice (Artisan, 1998).
Kenneth Horwitz, Deep Flavors (Inspire On Purpose, 2019). Kenneth Horwitz is an attorney and CPA.
Mira Mdivani, Cooking With an Accent: An Immigrant Lawyer’s Cookbook (Vertex Press, 2005).
Flavia Joyce Tuzza, LegalEats: A Lawyer’s Lite Cookbook (iUniverse, 2000).
More about lawyer chefs.
Did you know? Eddie Huang is a lawyer-chef and restauranteur. He earned his degree from Cardozo School of Law and practiced corporate law for a while, but after being laid off, he decided to follow his dream of opening a restaurant. He eventually wrote a book, Fresh Off the Boat (2013) that became a hit show on ABC.