Anthelme Brillat-Savrin (1755-1826) said:
•
Tel me what you eat and I’ll tell you what you are.
•
Of all body functions, digestion is the one that has the greatest influence on the moral condition
of the individual.
•
Cooking may be acquired; roasting is a gift of nature.
•
You first parents of the human race, who ruined yourselves for an apple, what might you have
not done for a truffled turkey?
•
Gluttony is mankind’s exclusive prerogative.
•
Dinners have become a means of government, and fate of peoples are decided at a banquet.
This is neither a paradox nor even a novelty, but a simple observation of facts. If we look at any
historian, from the time of Herodotus to the present, it will seem that, without even excepting
conspiracies, no great event ever took place that was not previously planned and determined at
a banquet.
•
He who eats too much knows not how to eat.
•
The destiny of nations depends on the manner in which they feed themselves.
•
In compelling man to et that he may live, Nature gives an appetite to invite him and pleasure to
reward him.
•
A connoisseur of gastronomy was congratulated of hie appointment as a director of indirect
contributions at Perigues and, above all, in the pleasure there would be in living in the midst of
good cheer, in the country of truffles, partridges, gruffled turkeys, and so forth, “Alas!” replies
replies with a sigh the sad gastronomer, “can one really live in a country where there is no fresh
sea fish?”
•
The discovery of a new dish does more for human happiness than the discovery of a new star.
•
I have looked through various dictionaries for the word gourmandise and have found no
translation that suited me. It is described as a sort of confusion of gluttony and voracity.
Whence I have concluded that lexicographers, though very pleasant people in other respects,
are not the sort of men to swallow a partridge wing gracefully with one hand, with a glass of
Laffitte or clos de Vougeot in the other. They were completely oblivious of social gourmandise ,
which unites Athenian elegance, Roman luxury and French delicacy; which arranges wisely,
flavors energetically, and judges profoundly. This is a precious quality which might be a virtue
and which is certainly the source of many pure enjoyments.
back
Anthelme Brillat-Savrin (1755-1826) said:
•
Tel me what you eat and I’ll tell you what you are.
•
Of all body functions, digestion is the one that has the greatest influence on the moral condition
of the individual.
•
Cooking may be acquired; roasting is a gift of nature.
•
You first parents of the human race, who ruined yourselves for an apple, what might you have
not done for a truffled turkey?
•
Gluttony is mankind’s exclusive prerogative.
•
Dinners have become a means of government, and fate of peoples are decided at a banquet.
This is neither a paradox nor even a novelty, but a simple observation of facts. If we look at any
historian, from the time of Herodotus to the present, it will seem that, without even excepting
conspiracies, no great event ever took place that was not previously planned and determined at
a banquet.
•
He who eats too much knows not how to eat.
•
The destiny of nations depends on the manner in which they feed themselves.
•
In compelling man to et that he may live, Nature gives an appetite to invite him and pleasure to
reward him.
•
A connoisseur of gastronomy was congratulated of hie appointment as a director of indirect
contributions at Perigues and, above all, in the pleasure there would be in living in the midst of
good cheer, in the country of truffles, partridges, gruffled turkeys, and so forth, “Alas!” replies
replies with a sigh the sad gastronomer, “can one really live in a country where there is no fresh
sea fish?”
•
The discovery of a new dish does more for human happiness than the discovery of a new star.
•
I have looked through various dictionaries for the word gourmandise and have found no
translation that suited me. It is described as a sort of confusion of gluttony and voracity.
Whence I have concluded that lexicographers, though very pleasant people in other respects,
are not the sort of men to swallow a partridge wing gracefully with one hand, with a glass of
Laffitte or clos de Vougeot in the other. They were completely oblivious of social gourmandise ,
which unites Athenian elegance, Roman luxury and French delicacy; which arranges wisely,
flavors energetically, and judges profoundly. This is a precious quality which might be a virtue
and which is certainly the source of many pure enjoyments.
back
