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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

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Jean Anthelme Brillat-Savarin
Age: 70 †
Born: 1755
Born: April 1
Died: 1826
Died: February 2
Chef
Judge
Jurist
Lawyer
Musician
Opinion Journalist
Politician
Writer
Food
Truffle
Upon
Truffles
Women
Aphrodisiac
Make
Occasion
Men
Culinary
Love
Occasions
Cooking
Positive

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All men, even those we call savages, have been so tormented by the passion for strong drinks, that limited as their capacities were, they were yet able to manufacture them.
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In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.
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Frying gives cooks numerous ways of concealing what appeared the day before and in a pinch facilitates sudden demands, for it takes little more time to fry a four-pound carp than to boil an egg.
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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.
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The centuries last passed have also given the taste important extension the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.
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Gourmandise is an impassioned, rational, and habitual preference for all objects which flatter the sense of taste.
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Animals feed themselves men eat but only wise men know the art of eating
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Turkey is undoubtedly one of the best gifts that the New World has made to the Old.
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I appreciate the potato only as a protection against famine, except for that, I know of nothing more eminently tasteless.
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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.
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In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce.
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Burgundy makes you think of silly things Bordeaux makes you talk about them, and Champagne makes you do them.
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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.
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