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FOOD QUOTES SECTION

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Gastronomy Food Quotes

“You arouse my gastronomic juices, madame.”
Hercule Poirot in 'The Adventure of the Christmas Pudding', by Agatha Christie

“Gastronomy is the intelligent knowledge of whatever concerns man's nourishment.”
Jean-Antheleme Brillat-Savarin (1755-1826)
‘The Physiology of Taste’ (1825)

"To preside over a political chamber or to hold a post in an embassy, is to take a course in gastronomy."
Antonin Carême (Marie-Antoine Carême) (1783-1833)

"Gastronomy, has been the joy of all peoples through the ages. It produces beauty and wit and goes hand in hand with goodness of heart and a consideration of others."
Charles Pierre Monselet (1825-88) French author.

"All passions, rationalized and controlled, become an art: gastronomy, more than any other passion, is sensitive to rationalism and direction."
Charles Pierre Monselet

“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-Antheleme Brillat-Savarin (1755-1826)
‘The Physiology of Taste’ (1825)

"Gastronomy is the joy of all conditions and all ages. It adds wit to beauty."
Charles Pierre Monselet

"The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart."
Samuel Chamberlain

“The goose is nothing, but man has made of it an instrument for the output of a marvelous product, a kind of living hothouse in which there grows the supreme fruit of gastronomy.”
Charles Gérard, ‘L'Ancienne Alsace à table’

“A connoisseur of gastronomy was congratulated on his appointment as a director of indirect contributions at Perigues: and, above all, in the pleasure there would be in living in the midst of good cheer, in the country of truffles, partridges, gruffled 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?"
Jean-Antheleme Brillat-Savarin (1825)1755-1826

“True gastronomy is making the most of what is available, however modest.”
Claudia Roden, food writer, ‘Picnic’ (1981)