Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them. Jean Anthelme Brillat-Savarin More Quotes by Jean Anthelme Brillat-Savarin More Quotes From Jean Anthelme Brillat-Savarin 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. Jean Anthelme Brillat-Savarin responsiblelongpeople Tell me what you eat, and I will tell you who you are. Jean Anthelme Brillat-Savarin horsefoodlove 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. Jean Anthelme Brillat-Savarin lossfoodcountry The fate of a nation depends on the way that they eat. Jean Anthelme Brillat-Savarin dependsfateway It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work. Jean Anthelme Brillat-Savarin coffeechocolatepeople The discovery of a new dish confers more happiness on humanity, than the discovery of a new star. Jean Anthelme Brillat-Savarin starsfoodhappiness Animals feed themselves; men eat; but only wise men know the art of eating Jean Anthelme Brillat-Savarin wiseinspirationalart Cooking is one of the oldest arts and one which has rendered us the most important service in civic life. Jean Anthelme Brillat-Savarin cookingfoodart Dessert without cheese is like a beauty with only one eye Jean Anthelme Brillat-Savarin cheesecheesyeye The destiny of nations depends on how they nourish themselves. Jean Anthelme Brillat-Savarin dependsnationsdestiny The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure. Jean Anthelme Brillat-Savarin departureagecountry The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love. Jean Anthelme Brillat-Savarin cookingfoodmen Those who have been too long at their labor, who have drunk too long Jean Anthelme Brillat-Savarin drunkchocolatelong He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy of having friends. Jean Anthelme Brillat-Savarin mealsfoodgiving Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose. Jean Anthelme Brillat-Savarin smellnosesfood The universe is nothing without the things that live in it, and everything that lives, eats. Jean Anthelme Brillat-Savarin universe The most indispensable qualification of a cook is punctuality. The same must be said of guests. Jean Anthelme Brillat-Savarin punctualityguestssaid Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas. Jean Anthelme Brillat-Savarin eroticfoodideas If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavored chocolate... and marvels will be performed. Jean Anthelme Brillat-Savarin airfoodmen 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 turkeysracefood
