Jean Anthelme Brillat-Savarin Quotes

Quotes about:

• Tell me what you eat, and I will tell you who you are.

  Jean Anthelme Brillat-Savarin

  Love, Horse, Food

  93 Copy quote

• Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.

  Jean Anthelme Brillat-Savarin

  Silly, Food, Wine

  87 Copy quote

• To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.

  Jean Anthelme Brillat-Savarin

  Long, People, Responsible

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.16, Vintage

  78 Copy quote

• The fate of a nation depends on the way that they eat.

  Jean Anthelme Brillat-Savarin

  Fate, Way, Depends

  49 Copy quote

• The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss.

  Jean Anthelme Brillat-Savarin

  Country, Food, Loss

  Jean-Anthelme Brillat-Savarin (2004). “The Physiology of Taste”, p.18, Penguin UK

  64 Copy quote

• A meal without wine is like a day without sun

  Jean Anthelme Brillat-Savarin

  Wine, Alcohol, Sun

  14 Copy quote

• The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.

  Jean Anthelme Brillat-Savarin

  Happiness, Stars, Food

  Brillat Savarin (2015). “The Physyology of Taste”, p.26, Editorial MAXTOR

  43 Copy quote

• Dessert without cheese is like a beauty with only one eye

  Jean Anthelme Brillat-Savarin

  Eye, Cheesy, Cheese

  53 Copy quote

• Animals feed themselves; men eat; but only wise men know the art of eating

  Jean Anthelme Brillat-Savarin

  Inspirational, Wise, Art

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.15, Vintage

  52 Copy quote

• The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure.

  Jean Anthelme Brillat-Savarin

  Country, Age, Departure

  Brillat Savarin (2015). “The Physyology of Taste”, p.25, Editorial MAXTOR

  47 Copy quote

• The destiny of nations depends on how they nourish themselves.

  Jean Anthelme Brillat-Savarin

  Destiny, Depends, Nations

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.15, Vintage

  12 Copy quote

• To know how to eat well, one must first know how to wait.

  Jean Anthelme Brillat-Savarin

  Waiting, Firsts, Wells

  6 Copy quote

• He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy of having friends.

  Jean Anthelme Brillat-Savarin

  Food, Giving, Meals

  41 Copy quote

• It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work.

  Jean Anthelme Brillat-Savarin

  Coffee, People, Chocolate

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.120, Vintage

  64 Copy quote

• Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

  Jean Anthelme Brillat-Savarin

  Art, Food, Cooking

  54 Copy quote

• A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside, "I am not accustomed to take my wine in pills."

  Jean Anthelme Brillat-Savarin

  Drinking, Food, Wine

  Jean Anthelme Brillat-Savarin (2010). “A Handbook of Gastronomy”, p.373, Lulu.com

  9 Copy quote

• Those who have been too long at their labor, who have drunk too long
  at the cup of voluptuousness, who feel they have become temporarily
  inhumane, who are tormented by their families, who find life sad and
  love ephemeral......they should all eat chocolate and they will be
  comforted.

  Jean Anthelme Brillat-Savarin

  Long, Drunk, Chocolate

  52 Copy quote

• Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose.

  Jean Anthelme Brillat-Savarin

  Food, Smell, Noses

  Jean Anthelme Brillat-Savarin (2012). “The Physiology of Taste”, p.39, Courier Corporation

  33 Copy quote

• The universe is nothing without the things that live in it, and everything that lives, eats.

  Jean Anthelme Brillat-Savarin

  Universe

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.15, Vintage

  29 Copy quote

• The most indispensable qualification of a cook is punctuality. The same must be said of guests.

  Jean Anthelme Brillat-Savarin

  Guests, Punctuality, Said

  Jean Anthelme Brillat-Savarin, Leonard Francis Simpson (1859). “The handbook of dining, based chiefly upon the Physiologie du goût of Brillat-Savarin”, p.7

  25 Copy quote

• The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love.

  Jean Anthelme Brillat-Savarin

  Food, Men, Cooking

  Jean Anthelme Brillat-Savarin (2012). “The Physiology of Taste”, p.81, Courier Corporation

  48 Copy quote

• You first parents of the human race...who ruined yourself for an apple, what might you have done for a truffled turkey?

  Jean Anthelme Brillat-Savarin

  Food, Race, Turkeys

  20 Copy quote

• Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas.

  Jean Anthelme Brillat-Savarin

  Food, Ideas, Erotic

  42 Copy quote

• Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.

  Jean Anthelme Brillat-Savarin

  Drinking, Drunk, Ignorant

  Brillat Savarin (2015). “The Physyology of Taste”, p.26, Editorial MAXTOR

  14 Copy quote

• Alcohol is the monarch of liquids.

  Jean Anthelme Brillat-Savarin

  Alcohol, Liquid, Monarchs

  Jean Anthelme Brillat-Savarin (2010). “A Handbook of Gastronomy”, p.120, Lulu.com

  10 Copy quote

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