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Simon Says: Daily Food Quote, January 27, 2011

Published by Thursday, January 27, 2011 Permalink 0

by Simon de Swaan

Age is something that doesn’t matter, unless you are a cheese.–Luis Buñuel (1900-1983)

Luis Buñel was born in 1900 in Spain. While studying at the University of Madrid, he met Salvador Dali and Federico Garcia Lorca. He later went to Paris and served as an assistant to experimental filmmaker Jean Epstein, then went on to become a major Surrealist filmmaker in his own right, first in Hollywood, and later in Mexico. He was known for having good food and drink on his sets.

Photo courtesy of El Mundo de Laura.

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Simon Says: Daily Food Quote, January 26, 2011

Published by Wednesday, January 26, 2011 Permalink 0

by Simon de Swaan

No coffee can be good in the mouth that does not first send a sweet offering of odor to the nostrils.—Henry Ward Beecher (1813-1887)

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Simon Says: Daily Food Quote, January 25, 2011

Published by Tuesday, January 25, 2011 Permalink 0

The discovery of a new dish does more for the happiness of mankind than the discovery of a new star.–Anthelme Brillat-Savarin (1755-1826), Physiologie du Goût (1826)

Anthelme Brillat-Savarin,  born April 1, 1755 in Belley, France, died February 2, 1826, in Paris. He was a lawyer, politician and writer of one of the important works on gastronomy ever written, Physiologie du Goût, meaning literally “the physiology of taste”, a handbook of gastronomy that is a must for any serious cookbook collection. As a lawyer and deputy of the third estate at the States-General of 1789, he was forced to flee to Switzerland and the United States during the Terror. He returned to France in 1796 and became a judge of the court of cassation during Napoleon’s consulate. He published several works on law and political economy before his classic work on gastronomy.
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Simon Says: Daily Food Quote, January 24, 2011

Published by Monday, January 24, 2011 Permalink 0

We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.—Adelle Davis

Adelle Davis was one of America’s best known nutritionists and helped lay the foundation of twentieth-century nutritional concepts. She dedicated most of her career to working with physicians on diet-related issues. Today, the Adelle Davis Foundation supports programs for educational and developmental activities relating to nutrition.

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Simon Says: Daily Food Quote, January 23, 2011

Published by Sunday, January 23, 2011 Permalink 0

Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.–Andre Simon

André Louis Simon (1877 – 1970) was the charismatic leader of the English wine trade for almost all of the first half of the 20th century, and the grand old man of literate connoisseurship for a further 20 years. In 66 years of authorship, he wrote 104 books. For 33 years he was one of London’s leading champagne shippers; for another 33 years active president of the Wine & Food Society. Although he lived in England from the age of 25, he always remained a French citizen. He was both Officier de la Légion d’Honneur and holder of the Order of the British Empire. (excerpt from official site)

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Simon Says: Daily Food Quote, January 22, 2011

Published by Friday, January 21, 2011 Permalink 0

The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart.–Samuel Chamberlain

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Simon Says: Daily Food Quote, January 21, 2011

Published by Friday, January 21, 2011 Permalink 0

Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family’s cherished recipes, but a spanking new edition of Fannie Farmer or The Joy of Cooking.–John Thorne, American food writer

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Simon Says: Food Quote, January 20, 2011

Published by Thursday, January 20, 2011 Permalink 0

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.–Fernand Point (1897-1955)

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Wendell Berry: Eating is an agricultural act.

Published by Monday, January 10, 2011 Permalink 0
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Simon Says: Food Quotes by Simon de Swaan

Published by Friday, January 7, 2011 Permalink 0

At a dinner party one should eat wisely but not too well, and talk well but not too wisely.–W. Somerset Maugham, A Writer’s Notebook (1949)

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