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FOOD QUOTES SECTION

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Guests Food Quotes

"Fish and guests stink in three days."
Benjamin Franklin, ‘Poor Richard's Almanac’

“Fish and guests in three days are stale.”
John Lyly, English author (1554?-1606) ‘Euphues’

“But he who in the rightly regal and intelligent spirit presides over his own private dinner-table of invited guests....that man's royalty of state transcends Belshazzar's.”
Herman Mellville, 'Moby Dick' (1851)

“No guest is so welcome in a friend's house that he will not become a nuisance after three days.”
Titus Maccius Plautus, Roman playwright (254-184 B.C.)
‘Miles Gloriosus’

“A host at a table where a guest is obliged to ask, is a host dishonored.”
‘La Petite Cuisine’, du baron Brisse (1870)

“One must always welcome guests sincerely, with a certain effusion of the heart, for when they come to your table they must already be happy with you.”
‘La Petite Cuisine’, du baron Brisse (1870)

“Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot.”
Fran Lebowitz, journalist

“The most indispensable quality of a cook is punctuality; it should also be that of a guest.”
Jean-Anthelme Brillat-Savarin (1755-1826)

“Serve this dish with much too much wine for your guests, along with some cooked green vegetables and a huge salad. You will be famous in about half an hour.”
Jeff Smith (The Frugal Gourmet)

“The ultimate aim of civility and good manners is to please: to please one's guest or to please one's host. To this end one uses the rules laid down by tradition: of welcome, generosity, affability, cheerfulness and consideration for others. People entertain warmly and joyously. To persuade a friend to stay for lunch is a triumph and a precious honour. To entertain many together is to honor them all mutually. It is equally an honour to be a guest.”
Claudia Roden, food writer.
'A Book of Middle Eastern Food' (1968)

“To buy very good wine nowadays requires only money. To serve it to your guests is a sign of fatigue.”
William F. Buckley in ‘Harpers Bazaar’ (September, 1979)