Quotes & Sayings About Gourmand

She read absorbedly books found in boarding-house parlours, in hotels, in such public libraries as the times afforded. She was alone for hours a day, daily. Frequently her father, fearful of loneliness for her, brought her an armful of books and she had an orgy, dipping and swooping about among them in a sort of gourmand's ecstasy of indecision. In this way, at fifteen, she knew the writings of Byron, Jane Austen, Dickens, Charlotte Bronte, Felicia Hemans. Not to speak of Mrs. E.D.E.N. Southworth, Bertha M. Clay, and that good fairy of the scullery, the Fireside Companion, in whose pages factory girls and dukes were brought together as inevitably as steak and onions. These last were, of course, the result of Selina's mode of living, and were loaned to her by kind-hearted landladies, chambermaids, and waitresses all the way from California to New York. — Edna Ferber

An idler and a sluggard are as different as a gourmand and a glutton. — David Mitchell

It is, admittedly, a base foodstuff, but lobster, well prepared, can nevertheless be made to satisfy the distinguished gourmand. — Eli Brown

After eating, an epicure gives a thin smile of satisfaction; a gastronome, burping into his napkin, praises the food in a magazine; a gourmet, repressing his burp, criticizes the food in the same magazine; a gourmand belches happily and tells everybody where he ate; a glutton empraces the white porcelain alter, or more plainly, he barfs. — William Safire

I am a gourmand. I like to eat. When I have something that I like, I tend to have too much of it. That is a guilty pleasure. — Joel Robuchon

In the rather informal survey I have taken over the years on intensity of interest in food by profession, lawyers rank only a few trades below concert pianists ... — Calvin Trillin

I really like hamburgers and French fries, and I don't consider myself some kind of gourmand. — Eric Schlosser

The greedy man is he who habitually eats too much, knowing that he is injuring his bodily health thereby, and this is a vice to which not the gourmet but the gourmand is a slave. — E.F. Benson

Fine food is poison. It can be as bitter as antimony and bitter almonds and as repulsive as swallowing live toads. Like the poison the emperor took every day to stop himself being poisoned, fine food must be taken daily until the system becomes immune to its ravages and the taste buds beaten and abused to the point where they not only accept but savour every vile concoction under the sun. — Lisa St. Aubin De Teran

A poor man who eats too much, as contradistinguished from a gourmand, who is a rich man who 'lives well.' — Elbert Hubbard

My dear man, a gourmand is a gentleman with the talent and fortitude to continue eating even when he is not hungry. — Richard C. Morais

Addison sighed. "All this fleeing," he said disdainfully, as if he were a gourmand and someone had offered him a limp square of American cheese. "There's no imagination in it. Mightn't we try sneaking? Blending in? There's artistry in that. — Ransom Riggs

I ate his liver with some fava beans and a nice chianti — Thomas Harris

Cannibals? Who is not a cannibal? I tell you it will be more tolerable for the Fejee that salted down a lean missionary in his cellar against a coming famine; it will be more tolerable for that provident Fejee, I say, in the day of judgement, than for thee, civilized and enlightened gourmand, who nailest geese to the ground and feastest on their bloated livers in thy pate de fois gras. — Herman Melville

The difference between a gourmet and a gourmand we take to be this: a gourmet is he who selects, for his nice and learned delectation, the most choice delicacies, prepared in the most scientific manner; whereas the gourmand bears a closer analogy to that class of great eaters ill-naturedly (we dare say) denominated, or classed with, aldermen. — Abraham Hayward

These short stories establish Sontag's originality ... her unique vision, her success with experiments in the form ... Sontag makes a wonderful stew of the past, the life caught in memory and imagination, serves it all up lavishly laced with silences, and provides us with a gourmand's series of short courses. — Doris Grumbach