Jean Anthelme Brillat-Savarin Quotes - Page 4

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• Vegetables, which are the lowest in the scale of living things, are fed by roots, which, implanted in the native soil, select by the action of a peculiar mechanism, different subjects, which serve to increase and to nourish them.

  Jean Anthelme Brillat-Savarin

  Vegetables, Roots, Different

  Brillat Savarin (2015). “The Physyology of Taste”, p.56, Editorial MAXTOR

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• 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

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

  Jean Anthelme Brillat-Savarin

  Food, Hands, Cooking

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• The senses are the organs by which man places himself in connexion with exterior objects.

  Jean Anthelme Brillat-Savarin

  Men, Organs, Exterior

  Brillat Savarin (2015). “The Physyology of Taste”, p.46, Editorial MAXTOR

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• 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

  57 Copy quote

• 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

  20 Copy quote

• Meals, in the sense in which we understand this word, began with the second age of the human species.

  Jean Anthelme Brillat-Savarin

  Age, Meals, Humans

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• All men, even those we call savages, have been so tormented by the passion for strong drinks, that limited as their capacities were, they were yet able to manufacture them.

  Jean Anthelme Brillat-Savarin

  Strong, Passion, Men

  Brillat Savarin (2015). “The Physyology of Taste”, p.167, Editorial MAXTOR

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• Gluttony is mankind's exclusive prerogative.

  Jean Anthelme Brillat-Savarin

  Mankind, Gluttony, Prerogative

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• I will only observe, that that ethereal sense - sight, and touch, which is at the other extremity of the scale, have from time acquired a very remarkable additional power.

  Jean Anthelme Brillat-Savarin

  Sight, Scales, Remarkable

  Brillat Savarin (2015). “The Physyology of Taste”, p.49, Editorial MAXTOR

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• 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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• 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

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• The torrent of centuries rolling over the human race, has continually brought new perfections, the cause of which, ever active though unseen, is found in the demands made by our senses, which always in their turns demand to be occupied.

  Jean Anthelme Brillat-Savarin

  Race, Perfection, Unseen

  Brillat Savarin (2015). “The Physyology of Taste”, p.48, Editorial MAXTOR

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• Sight and touch, being thus increased in capacity, might belong to some species far superior to man; or rather the human species would be far different had all the senses been thus improved.

  Jean Anthelme Brillat-Savarin

  Men, Sight, Different

  Brillat Savarin (2015). “The Physyology of Taste”, p.50, Editorial MAXTOR

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• La volaille est pour la cuisine ce qu'est la toile pour les peintres. Fowls are to the kitchen what his canvas is to the painter.

  Jean Anthelme Brillat-Savarin

  Kitchen, Fowl, Cuisine

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• The sense of smell, like a faithful counsellor, foretells its character.

  Jean Anthelme Brillat-Savarin

  Character, Smell, Faithful

  Brillat Savarin (2015). “The Physyology of Taste”, p.65, Editorial MAXTOR

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• 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

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• When you have breakfasted well and fully, if you will drink a big cup of chocolate at the end you will have digested the whole perfectly three hours later, and you will still be able to dine. Because of my scientific enthusiasm and the sheer force of my eloquence I have persuaded a number of ladies to try this, although they were convinced it would kill them; they have always found themselves in fine shape indeed, and have not forgotten to give the Professor his rightful due.

  Jean Anthelme Brillat-Savarin

  Numbers, Giving, Chocolate

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

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