Jean Anthelme Brillat-Savarin Quotes About Food

Quotes about: Food

• 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

• 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

• 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

• Gourmandise is an impassioned, rational, and habitual preference for all objects which flatter the sense of taste.

  Jean Anthelme Brillat-Savarin

  Food, Taste, Culinary

  "A Handbook of Gastronomy".

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

  Jean Anthelme Brillat-Savarin

  Food, Ideas, Erotic

• 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

• 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

• I am a strong partisan of second causes, and I believe firmly that the entire gallinaceous order has been merely created to furnish our larders and our banquets.

  Jean Anthelme Brillat-Savarin

  Strong, Believe, Food

• At the table of a gentleman living in the Chausee d'Antin was served up an Arles sausage of enormous size. "Will you accept a slice?" the host asked a lady who was sitting next to him; "you see it has come from the right factory."It is really very large," said the lady, casting on it a roguish glance; "What a pity it is unlike anything."

  Jean Anthelme Brillat-Savarin

  Food, Gentleman, Next

• A connoisseur of gastronomy was congratulated on his appointment as a director of indirect contributions at Periguex: and, above all, in the pleasure there would be in living in the midst of good cheer, in the country of truffles, partridges, truffled turkeys, and so forth. "Alas!" replied with a sigh the sad gastronomer, "can one really live at all in a country where there is no fresh sea-fish?"

  Jean Anthelme Brillat-Savarin

  Country, Cheer, Food

• Gastronomers of the year 1825, who find sateity in the lap of abundance, and dream of some newly-made dishes, you will not enjoy the discoveries which science has in store for the year 1900, such as foods drawn from the mineral kingdom, liqueurs produced by the pressure of a hundred atmospheres; you will never see the importations which travelers yet unborn will bring to you from that half of the globe which has still to be discovered or explored. How I pity you!

  Jean Anthelme Brillat-Savarin

  Dream, Food, Years

  Jean Anthelme Brillat-Savarin (2010). “A Handbook of Gastronomy”, p.393, Lulu.com

• Those truffled turkeys, of which the reputation and the price are still increasing, appear like beneficient stars, and make the eyes sparkle of all sorts of gourmands of every category, whilst their faces beam with delight and they themselves dance with pleasure.

  Jean Anthelme Brillat-Savarin

  Stars, Food, Eye

• 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

• No man under forty can be dignified with the title of gourmet.

  Jean Anthelme Brillat-Savarin

  Food, Men, Gourmet

• 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

• At the time I write, the glory of the truffle has now reached its culmination. Who would dare to say that he has been at a dinner where there was not a pièce truffée? Who has not felt his mouth water in hearing truffles a la provencale spoken of? In fine, the truffle is the very diamond of gastronomy.

  Jean Anthelme Brillat-Savarin

  Food, Writing, Water

• In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce.

  Jean Anthelme Brillat-Savarin

  Food, Vegetables, Rose

• 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

• 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

• 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

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