Welcome to our NEW anthology of food quotations … not long paragraphs but only pithy, succinct statements.


If you have any worth adding, then please send them to info@gourmetguides.eu
If you would like this anthology as a DOC file, please ask, using the same email address



"Grub first, then ethics." - Bertolt Brecht

“The discovery of a new dish does more for human happiness than the discovery of a new star." - J. A. Brillat-Savarin

"Poultry is for the cook what canvas is for the painter." - Brillat-Savarin

"It freshens without enfeebling and fortifies without irritating." - Brillat-Savarin

“Professors never eat boiled beef, out of respect for their principles and because they know the incontestable truth that boiled beef is flesh without its juice.” – J. A. Brillat-Savarin

"Those from whom nature has withheld taste invented trousers." - Anthelme Brillat-Savarin

“Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.” – J. A. Brillat-Savarin

"A dessert without cheese is like a beautiful woman with only one eye." - Anthelme Brillat-Savarin

"Animals feed; man eats; only a man of wit knows how to eat." J. A. Brillat-Savarin

 “In fine, the truffle is the very diamond of gastronomy.” - J. A. Brillat-Savarin

"Turkey is undoubtedly one of the best gifts that the New World has made to the Old." - J. A. Brillat-Savarin

"Tell me what you eat, and I shall tell you what you are." – J. A. Brillat-Savarin

"Cooking is one of the oldest arts and one which has rendered us the most important service in civic life." – J. A. Brillat-Savarin

"If there are gastronomes by predestination, then there are also some by circumstance." – J. A. Brillat-Savarin

“La découverte d’un mets nouveau fait plus pour le genre humain que la découverte d’une étoile.” -  J. A. Brillat-Savarin

“Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.” – J. A. Brillat-Savarin

 “Truffle isn’t exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable” - J.A. Brillat-Savarin

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight." – J. A. Brillat-Savarin

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” - Alice May Brock

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