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A savarin is a large ring-shaped cake made with yeast-leavened dough, moistened usually with rum-flavoured syrup, and served with a filling of fruit, cream, etc. It was named after Antoine Brillat-Savarin (1755–1826), the French gourmet who wrote Physiologie du goût (1825) (‘Physiology of taste’), a series of observations on the theory and practice of gastronomy.

Subjects: Cookery, Food, and Drink.

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