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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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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
Firsts
Cooks
First
Improvement
Made
Discovered
Men
Instinct
Discovery
Coals
Food
Coal
Bring
Dry
Fire
Cook

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The universe is nothing without the things that live in it, and everything that lives, eats.
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The Lord hath created medicines out of the earth, and he that is wise will not abhor them.
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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.
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Those from whom nature has withheld taste invented trousers.
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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.
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Food is all those substances which, submitted to the action of the stomach, can be assimilated or changed into life by digestion, and can thus repair the losses which the human body suffers through the act of living.
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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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The German Doctors say that persons sensible of harmony have one sense more than others.
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Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.
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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.
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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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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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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.
Jean Anthelme Brillat-Savarin
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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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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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Meals, in the sense in which we understand this word, began with the second age of the human species.
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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.
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The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.
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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.
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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