Jean Anthelme Brillat-Savarin Quotes About Cooking

Quotes about: Cooking

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

  Jean Anthelme Brillat-Savarin

  Love, Horse, Food

• 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

• Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings.

  Jean Anthelme Brillat-Savarin

  Beautiful, Laughter, Food

• 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

• If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavored chocolate... and marvels will be performed.

  Jean Anthelme Brillat-Savarin

  Food, Men, Air

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.121, Vintage

• Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.

  Jean Anthelme Brillat-Savarin

  Inspirational, Food, Cooking

  "The Physiology of Taste: or Meditations on Transcendental Gastronomy".

• 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

• 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

• Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.

  Jean Anthelme Brillat-Savarin

  Food, Eggs, Giving

• 'Monsieur,' Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, 'whenever you want to have a really good cup of chocolate, make it the day before, in a porcelain coffeepot, and let it set. The night's rest will concentrate it and give it a velvety quality which will make it better. Our good God cannot possibly take offense at this little refinement, since he himself is everything that is most perfect.'

  Jean Anthelme Brillat-Savarin

  Food, Night, Years

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.124, Vintage

• Beasts feed. Man eats. Only the man of intellect knows how to eat.

  Jean Anthelme Brillat-Savarin

  Food, Men, Cooking

• Dear gourmands! my bowels yearn towards them as a father's toward his children. They are so good natured! They have such sparkling eyes!

  Jean Anthelme Brillat-Savarin

  Children, Father, Food

• In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

  Jean Anthelme Brillat-Savarin

  Food, Hands, Cooking

• Salad freshens without enfeebling and fortifies without irritating.

  Jean Anthelme Brillat-Savarin

  Food, Cooking, Salad

• Those from whom nature has withheld taste invented trousers.

  Jean Anthelme Brillat-Savarin

  Food, Cooking, Taste

• Turkey is undoubtedly one of the best gifts that the New World has made to the Old.

  Jean Anthelme Brillat-Savarin

  Food, Turkeys, Cooking

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