Physiology of Taste | The Rambling Epicure

Simon Says: Daily Food Quote, May 7, 2013

Published by Jonell Galloway + Tuesday, May 7, 2013 Permalink 0

Simon Says: Daily Food Quote, May 7, 2013

Almost every person has something secret he likes to eat.— M.F.K. Fisher

Mary Frances Kennedy Fisher was a preeminent American food writer. She was also a founder of the Napa Valley Wine Library. She wrote some 27 books, including a translation of The Physiology of Taste by Jean-Anthelme Brillat-Savarin, an authoritative classic about eating as a sensory experience. Two volumes of her journals and correspondence came out shortly before her death in 1992, Stay Me, Oh Comfort Me: Journals and Stories, 1933-1941.

Simon Says: Daily Food Quote, November 20, 2012

Published by Jonell Galloway + Tuesday, November 20, 2012 Permalink 0

by Simón de Swaan

The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss.—The Physiology of Taste (1825) by Jean-Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic Physiology of Taste, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

M.F.K. Fisher

Simon Says: Daily Food Quote, February 29, 2012

Published by Jonell Galloway + Wednesday, February 29, 2012 Permalink 0

by Simón de Swaan

The art of using up leftovers is not to be considered as the summit of culinary achievement.–Larousse Gastronomique

The Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is devoted to French cuisine, and contains recipes for French dishes as well as detailed, illustrated explanations of cooking techniques.

Simon Says: Daily Food Quote, February 7, 2012

Published by Jonell Galloway + Tuesday, February 7, 2012 Permalink 0

by Simón de Swaan

XIII: It is heresy to insist that we must not mix wines: a man’s palate can grow numb and react dully to even the best bottle after the third glass from it.–Anthelme Brillat-Savarin, from The Physiology of Taste

Jean Anthelme Brillat-Savarin was a French lawyer and politician who gained fame as an epicure and gastronome. Many consider him the best food critic ever. His 8-volume, famous work, Physiologie du goût (The Physiology of Taste), was published in December 1825, two months before his death.

Simon Says: Daily Food Quote, November 17, 2011

Published by Jonell Galloway + Thursday, November 17, 2011 Permalink 0

by Simón de Swaan

XVIII . He who plays host without giving his personal care to the repast is unworthy of having friends to invite to it.—Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic M.F.K. Fisher, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

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Simon Says: Daily Food Quote, November 11, 2011

Published by Jonell Galloway + Friday, November 11, 2011 Permalink 0

by Simón de Swaan

X. Men who stuff themselves and grow tipsy know neither how to eat nor how to drink.–Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic M.F.K. Fisher, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

Simon Says: Daily Food Quote, November 8, 2011

Published by Jonell Galloway + Tuesday, November 8, 2011 Permalink 0

by Simón de Swaan

VIII. The table is the only place where man is never bored for the first hour.–Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin was a French lawyer and politician, and gained fame as an epicure and gastronome. His famous work, Physiologie du goût (Physiology of Taste), was published in December 1825. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has never been out of print since it first appeared, two months before Brillat-Savarin’s death. Its most notable English translation was done by food writer and critic M.F.K. Fisher, who remarked, “I hold myself blessed among translators.” Her translation was first published in 1949.

French Food Quote: Daily Food Quote, August 22, 2011

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

by Jonell Galloway

Thus it is Gastronomy, to tell the truth, which motivates the farmers, fineyardists, fishermen, hunters, and the great family of cooks, no matter under what names or qualifications they may disguise their part in the preparation of foods.–Jean-Anthelme Brillat-Savarin (1755-1826)
The Physiology of Taste (1825)