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Jean Anthelme Brillat Savarin Inspirational Quotes (51)

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I will only observe, that that ethereal sense - sight, and touch, which is at the other extremity of the scale, have from time acquired a very remarkable additional power.
Jean Anthelme Brillat-Savarin
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La truffe n'est point un aphrodisiaque positif mais elle peut, en certaines occasions, rendre les femmes plus tendres et les hommes plus aimables. The truffle is not a true aphrodisiac but in certain circumstances it can make women more affectionate and men more attentive.
Jean Anthelme Brillat-Savarin
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Gluttony is mankind's exclusive prerogative.
Jean Anthelme Brillat-Savarin
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Nothing is more pleasant than to see a pretty woman, her napkin well placed under her arms, one of her hands on the table, while the other carries to her mouth, the choice piece so elegantly carved.
Jean Anthelme Brillat-Savarin
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Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.
Jean Anthelme Brillat-Savarin
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I am essentially an amateur medecin, and this to me is almost a mania.
Jean Anthelme Brillat-Savarin
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Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings.
Jean Anthelme Brillat-Savarin
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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.
Jean Anthelme Brillat-Savarin
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I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.
Jean Anthelme Brillat-Savarin
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In the state of society in which we now find ourselves, it is difficult to imagine a nation which lived solely on bread and vegetables.
Jean Anthelme Brillat-Savarin
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Truffle isn't exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable
Jean Anthelme Brillat-Savarin
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Dessert without cheese is like a beauty with only one eye
Jean Anthelme Brillat-Savarin
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Those who have been too long at their labor, who have drunk too long at the cup of voluptuousness, who feel they have become temporarily inhumane, who are tormented by their families, who find life sad and love ephemeral......they should all eat chocolate and they will be comforted.
Jean Anthelme Brillat-Savarin
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Salad freshens without enfeebling and fortifies without irritating.
Jean Anthelme Brillat-Savarin
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The destiny of nations depends on how they nourish themselves.
Jean Anthelme Brillat-Savarin
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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.
Jean Anthelme Brillat-Savarin
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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
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The limits of pleasure are as yet neither known nor fixed, and that we have no idea what degree of bodily bliss we are capable of attaining.
Jean Anthelme Brillat-Savarin
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The Lord hath created medicines out of the earth, and he that is wise will not abhor them.
Jean Anthelme Brillat-Savarin
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Poultry is for the cook what canvas is for a painter, or the cap of Fortunatus for a conjurer.
Jean Anthelme Brillat-Savarin
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Turkey is undoubtedly one of the best gifts that the New World has made to the Old.
Jean Anthelme Brillat-Savarin
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Those from whom nature has withheld taste invented trousers.
Jean Anthelme Brillat-Savarin
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Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook.
Jean Anthelme Brillat-Savarin
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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.
Jean Anthelme Brillat-Savarin
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