Jean Anthelme Brillat-Savarin Quotes
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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.
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Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.
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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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The most indispensable qualification of a cook is punctuality. The same must be said of guests.
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Those who have been too long at their labor, who have drunk too long at the cup of voluptuousness, who feel they have become temporarily inhumane, who are tormented by their families, who find life sad and love ephemeral......they should all eat chocolate and they will be comforted.
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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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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.
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All languages had their birth, their apogee and decline.
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Let the progress of the meal be slow, for dinner is the last business of the day; and let the guests conduct themselves like travelers due to reach their destination together.
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Place a substantial meal before a tired man and he will eat with effort and be little better for it at first. Give him a glass of wine or brandy, and immediately he feels better: you see him come to life again before you.
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Another novelty is the tea-party, an extraordinary meal in that, being offered to persons that have already dined well, it supposes neither appetite nor thirst, and has no object but distraction, no basis but delicate enjoyment.
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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.
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The fate of a nation depends on the way that they eat.
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The senses are the organs by which man places himself in connexion with exterior objects.
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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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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.
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Meals, in the sense in which we understand this word, began with the second age of the human species.
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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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To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.
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The sense of smell explores; deleterious substances almost always have an unpleasant smell.
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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.
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The limits of pleasure are as yet neither known nor fixed, and that we have no idea what degree of bodily bliss we are capable of attaining.
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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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Every cure of obesity must begin with these three essential precepts:discretion in eating, moderation in sleeping, and exercise.
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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.
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Jean Anthelme Brillat-Savarin
- Born: April 1, 1755
- Died: February 2, 1826
- Occupation: Writer
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