Meals, in the sense in which we understand this word, began with the second age of the human species. — Jean Anthelme Brillat-Savarin Copy Share Image
Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer. — Jean Anthelme Brillat-Savarin Copy Share Image
He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy… — Jean Anthelme Brillat-Savarin Copy Share Image
The most indispensable qualification of a cook is punctuality. The same must be said of guests. — Jean Anthelme Brillat-Savarin Copy Share Image
I am a strong partisan of second causes, and I believe firmly that the entire gallinaceous order has been merely created to… — Jean Anthelme Brillat-Savarin Copy Share Image
Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas… — Jean Anthelme Brillat-Savarin Copy Share Image
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 Copy Share Image
Let the progress of the meal be slow, for dinner is the last business of the day; and let the guests conduct… — Jean Anthelme Brillat-Savarin Copy Share Image
Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for… — Jean Anthelme Brillat-Savarin Copy Share Image
The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand… — Jean Anthelme Brillat-Savarin Copy Share Image
The Spanish ladies of the New World are madly addicted to chocolate, to such a point that, not content to drink it… — Jean Anthelme Brillat-Savarin Copy Share Image
“The host took care to produce one or another of these whenever the current subjects seemed about used up, so that the… — Jean Anthelme Brillat-Savarin Copy Share Image
Vegetables, which are the lowest in the scale of living things, are fed by roots, which, implanted in the native soil, select by the… — Jean Anthelme Brillat-Savarin Copy Share
Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more… — Jean Anthelme Brillat-Savarin Copy Share
Animals feed themselves; men eat; but only wise men know the art of eating — Jean Anthelme Brillat-Savarin Copy Share
The senses are the organs by which man places himself in connexion with exterior objects. — Jean Anthelme Brillat-Savarin Copy Share
Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking. — Jean Anthelme Brillat-Savarin Copy Share
Sight and touch, being thus increased in capacity, might belong to some species far superior to man; or rather the human species would be… — Jean Anthelme Brillat-Savarin Copy Share
In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold… — Jean Anthelme Brillat-Savarin Copy Share
Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them. — Jean Anthelme Brillat-Savarin Copy Share
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste. — Jean Anthelme Brillat-Savarin Copy Share
An intelligently planned feast is like a summing up of the whole world, where each part is represented by its envoys. — Jean Anthelme Brillat-Savarin Copy Share
To claim that wines should not be changed is a heresy; the palate becomes saturated and after the third glass the best of wines… — Jean Anthelme Brillat-Savarin Copy Share
The pleasures of the table belong to all times and ages, to every country and every day; they go hand in hand with all… — Jean Anthelme Brillat-Savarin Copy Share
If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his… — Jean Anthelme Brillat-Savarin Copy Share
The Spanish ladies of the New World are madly addicted to chocolate, to such a point that, not content to drink it several times… — Jean Anthelme Brillat-Savarin Copy Share
