Taste, which enables us to distinguish all that has a flavor from that which is insipid. 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 responsible long people Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them. Jean Anthelme Brillat-Savarin wine silly food Tell me what you eat, and I will tell you who you are. Jean Anthelme Brillat-Savarin horse food love 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 loss food country The fate of a nation depends on the way that they eat. Jean Anthelme Brillat-Savarin depends fate way 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 coffee chocolate people The discovery of a new dish confers more happiness on humanity, than the discovery of a new star. Jean Anthelme Brillat-Savarin stars food happiness Animals feed themselves; men eat; but only wise men know the art of eating Jean Anthelme Brillat-Savarin wise inspirational art Cooking is one of the oldest arts and one which has rendered us the most important service in civic life. Jean Anthelme Brillat-Savarin cooking food art Dessert without cheese is like a beauty with only one eye Jean Anthelme Brillat-Savarin cheese cheesy eye The destiny of nations depends on how they nourish themselves. Jean Anthelme Brillat-Savarin depends nations destiny 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 departure age country 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 cooking food men Those who have been too long at their labor, who have drunk too long Jean Anthelme Brillat-Savarin drunk chocolate long 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 meals food giving 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 smell noses food 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 punctuality guests said Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas. Jean Anthelme Brillat-Savarin erotic food ideas 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 air food men
