Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarinwas a French lawyer and politician, and gained fame as an epicure and gastronome: "Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay."...
NationalityFrench
ProfessionLawyer
Date of Birth1 April 1755
CountryFrance
party tea meals
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.
lunch chocolate dinner
If one swallows a cup of chocolate only three hours after a copious lunch, everything will be perfectly digested and there will still be room for dinner.
tired wine feel-better
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.
wine drink knows
The dyspeptic and the drunkard do not know how to eat or drink.
world summing-up whole-world
An intelligently planned feast is like a summing up of the whole world, where each part is represented by its envoys.
pain men firsts
The first thing we become convinced of is that man is organized so as to be far more sensible of pain than of pleasure.
hands delight able
In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.
food men gourmet
No man under forty can be dignified with the title of gourmet.
stars discovery mets
La de couverte d'un mets nouveau fait plus pour le bonheur du genre humain que la de couverte d'une e toile. The discoveryof a newdish doesmore for thehappiness of mankind than the discovery of a star.
food gentleman sitting
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."
food salad irritating
Salad freshens without enfeebling and fortifies without irritating.
dream food discovery
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!
stars food eye
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.
kitchen fowl cuisine
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.