Jean Anthelme Brillat-Savarin (1755–1826) was a French lawyer and politician, and gained fame as an epicure and gastronome: “Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay.”
Source: Wikipedia (via CC-BY-SA license) • READ: Works by Jean Anthelme Brillat-Savarin
The most indispensable qualification of a cook is punctuality. The same must be said of guests.
—Jean Anthelme Brillat-Savarin
Topics: Punctuality
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
Animals feed; man eats.—Only the man of intellect and judgment knows how to eat.
—Jean Anthelme Brillat-Savarin
Topics: Appetite
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
If one swallows a cup of chocolate only three hours after a copious lunch, everything will be perfectly digested and there will still be room for dinner.
—Jean Anthelme Brillat-Savarin
Tell me what you eat, I’ll tell you who you are.
—Jean Anthelme Brillat-Savarin
Topics: One liners, Eating
You first parents of the human race … who ruined yourselves for an apple, what might you not have done for a truffled turkey?
—Jean Anthelme Brillat-Savarin
Topics: Man
Liqueurs were not lacking; but the coffee especially deserves mention. It was as clear as crystal, aromatic and wonderfully hot; but, above all, it was not handed around in those wretched vessels called cups on the left banks of the Seine, but in beautiful and capacious bowls, into which the thick lips of the reverend fathers plunged, engulfing the refreshing beverage with a noise that would have done honor to sperm-whales before a storm.
—Jean Anthelme Brillat-Savarin
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