Jean Anthelme Brillat-savarin Food Quotes & Sayings

Food is all those substances which, submitted to the action of the stomach, can be assimilated or changed into life by digestion, and can thus repair the losses which the human body suffers through the act of living. — Jean Anthelme Brillat-Savarin

Truffle isn't exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable — Jean Anthelme Brillat-Savarin

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

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. — Jean Anthelme Brillat-Savarin

Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them. — Jean Anthelme Brillat-Savarin

Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook. — Jean Anthelme Brillat-Savarin

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

Salad freshens without enfeebling and fortifies without irritating. — Jean Anthelme Brillat-Savarin

The host took care to produce one or another of these whenever the current subjects seemed about used up, so that the conversation gathered new life and at the same time steered clear of political arguments, which are hindersome to both ingestion and digestion. — Jean Anthelme Brillat-Savarin

It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested ... that it is above all helpful to people who must do a great deal of mental work. — Jean Anthelme Brillat-Savarin

Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas ... — Jean Anthelme Brillat-Savarin

No man under forty can be dignified with the title of gourmet. — Jean Anthelme Brillat-Savarin

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

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

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

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

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

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

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