The Physiology of Taste | The Rambling Epicure

People predestined to gourmandism are in general of medium height; they have round or square faces, bright eyes, small foreheads, short noses, full lips and rounded chins…..People to whom Nature has denied the capacity for such enjoyment, on the other hand, have long faces, noses, and eyes; no matter what their height, they seem to have a general air of elongation about them. They have flat dark hair, and above all lack healthy weight; it is undoubtedly they who invented trousers, to hide their thin shanks.”–in The Physiology of Taste

— Jean-Anthelme Brillat-Savarin

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, June 22, 2011

Published by Jonell Galloway + Wednesday, June 22, 2011 Permalink 0

by Sim ón de Swaan

He who receives his friends and gives no personal attention to the meal which is being prepared for them, is not worthy of having friends.–Jean-Anthelme Brillat-Savarin (April 1, 1775 – February 2, 1826) The Physiology of Taste

Jean-Anthelme Brillat-Savarin, a French lawyer, magistrate, and politician, wrote one of the most celebrated works on food, Physiologie du goût (The Physiology of Taste), which was published only months before his death.

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.