gastronomy | Page 4 of 4 | The Rambling Epicure

French Food Quote: Daily Food Quote, August 10, 2011

Published by Jonell Galloway + Wednesday, August 10, 2011 Permalink 0

It took architects years to get established, to show that they weren’t just artisans, and that’s what I hope will happen with gastronomy. For some reason people don’t consider cooking a serious business, but it’s like any discipline, and it’s a passionate and fascinating one.—Julia Child

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.

And indeed she proved to be right. It is only now, 60 years later, that cooking has established itself as gastronomy, and only when referring to a few great American chefs.

Read other French food quotes here:

Simon Says: Daily Food Quote, August 2, 2011

Published by Jonell Galloway + Tuesday, August 2, 2011 Permalink 0

by Sim ón de Swaan

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.–Jean-Anthelme Brillat-Savarin

Jean-Anthelme Brillat-Savarin (1755-1826) was a French gastronome, lawyer, magistrate and author who helped to develop the art of food writing. His most famous and influential book, The Physiology of Taste, consists of 8 volumes and was published in December of 1825, two months before his death at the age of 71. His influence is so significant that a cow’s milk cheese, a rum yeast cake, and a ring mold are all named after him. He is considered by many to have been the best food critic ever.

Simon Says: Daily Food Quote, March 31, 2011

Published by Jonell Galloway + Thursday, March 31, 2011 Permalink 0

by Sim ón de Swaan

Gastronomy is the intelligent knowledge of whatever concerns man’s nourishment.–Jean-Antheleme Brillat-Savarin (1755-1826), in The Physiology of Taste (1825)

Jean-Antheleme Brillat-Savarin was a French lawyer, magistrate and author who helped to develop the art of food writing. His most famous and influential book, The Physiology of Taste, consists of 8 volumes and was published in December of 1825, two months before his death at the age of 71. His influence is so significant that a cow’s milk cheese, a rum yeast cake, and a ring mold are all named after him.