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The Academie de Gastronomie Brillat-Savarin is both a discrete organization and a part of the Society. Its purpose is to encourage a technical and detailed understanding of foods, their preparation and effect on the senses; organize and support the dissemination of data in this connection, and conduct educational seminars; and, recognize, focus and promote excellence among the Society's Professionals involved in the Food Industry. The Academie shall be composed of Members of the Society who are either involved in the preparation of foods or its production, food critics, educators, writers and scientists as well as amateur connoisseurs dedicated to promoting the education and enjoyment of fine food. It is the Society's intent that the Academie be, if feasible and possible, self-financing through revenues received through its initiation fees, annual dues and activity tariffs. Continued Membership in good standing in the Society is a condition of Membership in the Academie de Gastronomie Brillat-Savarin, in addition to other requirements as from time to time promulgated. The rules, regulations, policy of the Academie shall be as provided for in a document entitled "Operating Manual, Academie de Gastronomie Brillat-Savarin," which will be adopted by the Board of Directors of the Society and submitted to the National Council for ratification. Modifications, additions and amendments thereto may, from time to time, be promulgated by the Academie Committee of the Board of Directors, subject to the Board's approval, at which time it shall be deemed effective; and, thereafter, submitted to the National Council for ratification.
| Physiologie du Gout | Fondateurs |
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