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
Place a substantial meal before a tired man and he will eat with effort and be little better for it at first.… — 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
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
Another novelty is the tea-party, an extraordinary meal in that, being offered to persons that have already dined well, it supposes neither… — 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
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 Image
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 Image
Animals feed themselves; men eat; but only wise men know the art of eating — Jean Anthelme Brillat-Savarin Copy Share Image
The senses are the organs by which man places himself in connexion with exterior objects. — Jean Anthelme Brillat-Savarin Copy Share Image
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 Image
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 Image
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 Image
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 Image
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste. — Jean Anthelme Brillat-Savarin Copy Share Image
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 Image
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 Image
