Quotes & Sayings About Gastronomy

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process. — Ferran Adria

He who has not lived in the eighteenth century before the Revolution does not know the sweetness of life and can not imagine that there can be happiness in life. This is the century that has shaped all the conquering arms against this elusive adversary called boredom. Love, Poetry, Music, Theatre, Painting, Architecture, Court, Salons, Parks and Gardens, Gastronomy, Letters, Arts, Science, all contributed to the satisfaction of physical appetites, intellectual and even moral refinement of all pleasures, all the elegance and all the pleasures. The existence was so well filled that if the seventeenth century was the Great Age of glories, the eighteenth was that of indigestion. — Charles Maurice De Talleyrand-Perigord

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant. — Rene Redzepi

Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me. — James Beard

( ... ) The new nine muses, Commerce, Operatic Music, Amor, Publicity, Manufacture, Liberty of Specch, Plural Voting, Gastronomy, Private Hygiene, Seaside Concert Entertainments, Painless Obstetrics and Astronomy for the People. — James Joyce

True gastronomy is making the most of what is available, however modest. — Claudia Roden

As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country. — Andy Lynes

Gastronomy has to catch up to the evolution in technology. — Homaro Cantu

Molecular gastronomy is not bad ... but without sound, basic culinary technique, it is useless. — Alton Brown

Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion. — Alain Ducasse

In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say. — Julia Child

Even French pilferage has not relegated Italian culinary genius to the darker corners of gastronomy. Marie de' Medici brought Italian cookery to France, where Gallic duplicity quickly undermined the integrity of good ingredients with unctuous sauces. The French will always confuse egregious decorative effects with creative integrity. They have a genius for appearances. Trompe l'oeil will do for a Frenchman, but not for an Italian. — Roland Delicio

To stroll is a science, it is the gastronomy of the eye. To walk is to vegetate, to stroll is to live ... To stroll is to enjoy, it is to assume a mind-set, it is to admire the sublime pictures of unhappiness, of love, of joy, of graceful or grotesque portraits; it is to plunge one's vision to the depths of a thousand existences: young, it is to desire everything; old, it is to live the life of the young, to marry their passions. — Honore De Balzac

I had to pace my consumption cannily, because each time I finished what was in my bowl, someone would immediately fill it up with something else. "Eat more," they would say. "Eat more pig's ear! — Dan Washburn

And he, like many jaded people, had few pleasures left in life save good food and drink. — Honore De Balzac

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you. — Joel Robuchon

THE FIRST PRINCIPLE OF GASTRONOMY
There's a rule for proper doses
in the dinner-eaters lore:
one should stop the filling process
while one still has room for more.
And if someone at the table
had reminded me before -
Hallelujah! I'd be able
to absorb a little more. — Piet Hein

To give a clear picture of the whole scene of Italian gastronomy. — Anna Del Conte

[Bachelors'] approach to gastronomy is basically sexual, since few of them under seventy-nine will bother to produce a good meal unless it is for a pretty woman. — M.F.K. Fisher

When the sommelier Enrico Bernardo moved to Paris from Italy nearly two decades ago, the world of French gastronomy brutally rejected him. No matter that he had won the competition for best sommelier in Italy; when he asked 30 restaurateurs for work in their wine cellars, all turned him down. — Elaine Sciolino

Cannibalism is a problem. In many cases the practice is rooted in ritual and superstition rather than gastronomy, but not always. A French Dominican in the seventeenth century observed that the Caribs had most decided notions of the relative merits of their enemies. As one would expect, the French were delicious, by far the best. This is no surprise, even allowing for nationalism. The English came next, I'm glad to say. The Dutch were dull and stodgy and the Spaniards so stringy, they were hardly a meal at all, even boiled. All this sounds sadly like gluttony. - PATRICK LEIGH FERMOR — Felipe Fernandez-Armesto

Everything in this room is edible. Even I'm edible. But, that would be called canibalism. It is looked down upon in most societies. — Tim Burton

Gastronomy is my hobby. I'm simply the casting director. Once I've brought all the right people together, it is they who must work together to tell a story. — Alain Ducasse

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

No one was irritable; we have never known anyone to remain unhappy while digesting a good meal. We enjoy lingering in a becalmed state, a kind of midpoint between the reverie of a thinker and the contentment of a cud-chewing animal, a state that should be termed the physical melancholy of gastronomy. — Honore De Balzac

Gastronomy is the greatest form of therapy that anyone can be exposed to. — Marco Pierre White

I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy. — Julia Child

A German wine label is one of the things life's too short for. — Kingsley Amis

Gastronomy is and always has been connected with its sister art of love. — M.F.K. Fisher

The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart. — Samuel V. Chamberlain

In fine, the truffle is the very diamond of gastronomy. — Jean Anthelme Brillat-Savarin

I will not eat oysters. I want my food dead. Not sick. Not wounded. Dead. — Woody Allen

I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry. — Wylie Dufresne

Unlike music or poetry or painting, food rouses no response in passionate and emotional youth. Only when the surge of the blood is quieted does gastronomy come into its own with philosophy and theology and the sterner delights of the mind. — Dorothy L. Sayers

The discovery of a new dish does more for the happiness of the human race than the discovery of a star. — Jean Anthelme Brillat-Savarin

Liver, lungs, heads, tails, kidneys, testicles, all of these things which are traditional, delicious and nutritious parts of our gastronomy go to waste. — Tristram Stuart

Cuisine is a universal and mixed-race love marriage, in which man sublimates a place and a culture. — Marc Veyrat

It may be that a taste for Bittor's cooking, for his obsessive, slightly mad investigation into the nature of wood and fire and food, has been prepared by our culture's ongoing attempt to transcend all those things, not just with molecular gastronomy, but with artificial flavors and colors, synthetic food experiences of every kind, even the microwave oven. High and low, this is an age of the jaded palate, ever hungry for the next new taste, the next new sensation, for mediated experiences of every kind. — Michael Pollan

We need to have a course in school that teaches about ecology and gastronomy. I could imagine that all children could eat at school for free and that the cafeteria would become part of the school's curriculum. — Alice Waters