The derivative gourmet has come into use since the publication of Physiology of Taste () an 1825 cooking treatise by Jean Anthelme Brillat-Savarin, a lawyer and politician who aimed to define classic French cuisine. While the work contains some flamboyant recipes, it goes into the theory of preparation of French dishes and hospitality. According to Brillat-Savarin: "Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible." The translation of the Brillat-Savarin quotation is from this work.
