How did the French cheese Brillat-Savarin get its name?

The Physiology of Taste is Brillat-Savarin's most famous work and a classic in the food literature genre. The fact that it has received such acknowledgement is quite impressive considering that food was a hobby for Brillat-Savarin and not something that belonged to his profession.

In the book, he describes both food and people and different types of ingredients. Sugar is also described from different perspectives.

Brillat-Savarin writes that sugar 'made its entry into the world through the pharmacist's experimentation'. The fact that sugar was something that pharmacists were developing didn't calm the public. People became sceptical of sugar and various theories quickly became truths. Some claimed that it 'affected the chest', or gave rise to stroke or the somewhat diffuse 'incitement'.