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Jean Anthelme Brillat-Savarin

Jean Anthelme Brillat-Savarin Quotes

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Jean Anthelme Brillat-Savarin was a French writer and politician recognized for his contributions to the field of gastronomy. Born on April 1, 1755, he was a significant figure in the culinary world during the late 18th and early 19th centuries. His seminal work, 'The Physiology of Taste', is regarded as a cornerstone in the study of food and flavor. Brillat-Savarin passed away on February 2, 1826.

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Famous Jean Anthelme Brillat-Savarin Quotes

“In fine, the truffle is the very diamond of gastronomy.”

Fine Culinary Diamond Truffles

Book:A Handbook of Gastronomy

Source: A Handbook of Gastronomy

“A connoisseur of gastronomy was congratulated on his appointment as a director of indirect contributions at Periguex: and, above all, in the pleasure there would be in living in the midst of good cheer, in the country of truffles, partridges, truffled turkeys, and so forth. "Alas!" replied with a sigh the sad gastronomer, "can one really live at all in a country where there is no fresh sea-fish?"”

Country Would Be Pleasure Sea Food Directors Fishes Contribution Midst Cheer Sigh Alas Turkeys Appointments Indirect Connoisseur Good Cheer Truffles

Author:Jean Anthelme Brillat-Savarin

“Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas.”

Ideas Food Erotic Truffles

Author:Jean Anthelme Brillat-Savarin

“La truffe n'est point un aphrodisiaque positif; mais elle peut, en certaines occasions, rendre les femmes plus tendres et les hommes plus aimables. The truffle is not a true aphrodisiac; but in certain circumstances it can make women more affectionate and men more attentive.”

Men Certain Circumstances Occasions Plus Affectionate Femme Aphrodisiac Truffles

Author:Jean Anthelme Brillat-Savarin

“Truffle isn't exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable”

Men Certain Food Circumstances Aphrodisiac Truffles

Author:Jean Anthelme Brillat-Savarin

“The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love.”

Men Food Cooking Occasions Culinary Aphrodisiac Truffles

Book:The Physiology of Taste

Source: The Physiology of Taste

“At the time I write, the glory of the truffle has now reached its culmination. Who would dare to say that he has been at a dinner where there was not a pièce truffée? Who has not felt his mouth water in hearing truffles a la provencale spoken of? In fine, the truffle is the very diamond of gastronomy.”

Writing Has Beens Felt Water Food Fine Glory Mouths Dare Hearing Dinner Diamond Culmination Truffles

Author:Jean Anthelme Brillat-Savarin

About the Author

Born: April 1, 1755
Died: February 2, 1826
Known for: Writer
Quotes: 98

Related Topics

Food Culinary Cooking Men Pleasure Wine Alcohol Chocolate Meals Truffles Cups Firsts Has Beens Tables Cooks Dinner Discovery Drink Giving Humans

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Books & Sources

The Physyology of TasteRelated source material

The Physiology of Taste: or Meditations on Transcendental GastronomyRelated source material

A Handbook of GastronomyRelated source material

The Physiology of TasteRelated source material

The Physiology of Taste: Or, Meditations on Transcendental GastronomyRelated source material

The Physiology of Taste: Or, Transcendental GastronomyRelated source material

Physiologie du goûtRelated source material

The handbook of dining, based chiefly upon the Physiologie du goût of Brillat-SavarinRelated source material

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