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Delicacies Quotes

Browse 4 quotes about Delicacies.

Delicacies Quotes

“While Apicius is full of ancient delicacies such as roasted peacock, boiled sow vulva, testicles, and other foods we would not commonly eat today, there are many others that are still popular, including tapenade, absinthe, flatbreads, and meatballs. There is even a recipe for Roman milk and egg bread that is identical to what we call French toast. And, contrary to popular belief, foie gras was not originally a French delicacy. The dish dates back twenty-five hundred years, and Pliny credits Apicius with developing a version using pigs instead of geese by feeding hogs dried figs and giving them an overdose of mulsum (honey wine) before slaughtering them.”

Ancient RomeFun FactAuthors NoteFoie GrasDelicaciesApiciusCrystal King
Book:Feast of Sorrow
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“It ripens in perfection only in the glow of a midsummer’s sun; and the hotter the weather, the more delicious are its rich cooling juices. It is eminently suited to the season. When the weather is so hot that even eating is a labor, the peach is acceptable, for it melts in the mouth without exertion. It is the Queen of Delicacies.”

VarietyQueenJuicyPeachDelicacies
Book:The Best American Food Writing 2022: A Curated Collection of Mouthwatering and Comforting Culinary Articles
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“I went through all the motions of the meal, sending out the slaves with the food when the courses dictated. I sent the entertainment in- flutists, harpists, and singers. I sent the girls, the boys, all dressed in ever-amazing costumes, some like birds and animals, some like monsters, some like heroes, and some like nymphs. And oh, the food was magnificent! I had re-created all the old stories of the gods. Venus carved from a gourd, emerging from her shell. Fantastic Roman triremes made from hollowed cucumbers and holding tiny white carrot men fought battles across an ocean of cold beet juice. A platter of cheese and figs shaped into Cerberus and his double heads. And the dishes! Only the finest delicacies were served, with the pinnacle of each course flavored with the few dried sprigs of silphium I had been hoarding for a year- there was no fresh silphium to be had. Plate after plate of marinated mushrooms, Baian beans in mustard sauce, pork meatballs, honey melons, stuffed boiled eggs, fried veal slices, crunchy duck and flamingo tongues, pork pastries stuffed with figs, pear patinae, steamed lamb, soufflés of little fishes... even now my mouth salivates thinking back to that meal.”

BanquetThrasiusDelicacies
Book:Feast of Sorrow
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