Jean Anthelme Brillat-Savarin Quotes About Food
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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."
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You first parents of the human race...who ruined yourself for an apple, what might you have done for a truffled turkey?
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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."
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Beasts feed. Man eats. Only the man of intellect knows how to eat.
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Those from whom nature has withheld taste invented trousers.
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'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.'
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No man under forty can be dignified with the title of gourmet.
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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?"
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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.
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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!
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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!
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Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose.
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The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.
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Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas.
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Tell me what you eat, and I will tell you who you are.
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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.
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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.
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Salad freshens without enfeebling and fortifies without irritating.
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The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love.
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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.
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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.
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Truffle isn't exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable
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Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.
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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.
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In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.
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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.
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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.
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Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.
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Turkey is undoubtedly one of the best gifts that the New World has made to the Old.
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For unknown foods, the nose acts always as a sentinal and cries. 'Who goes there?'
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Jean Anthelme Brillat-Savarin
- Born: April 1, 1755
- Died: February 2, 1826
- Occupation: Writer
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