Quotations, sayings and aphorisms about food & beverages, eating & drinking and pleasures of the table

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Cold Food Quotes

“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 capon burns, the pig falls from the spit,
The clock hath strucken twelve upon the bell;
My mistress made it one upon my cheek:
She is so hot because the meat is cold;
The meat is cold because you come not home;
You come not home because you have no stomach;
You have no stomach, having broke your fast;
But we, that know what 'tis to fast and pray,
Are penitent for your default to-day.”
William Shakespeare (1564-1616)
'Comedy of Errors'


“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef, food writer (1878-1943)
‘Simple French Cooking for English Homes’ (1923)


“Hot things, sharp things, sweet things, cold things
All rot the teeth, and make them look like old things.”

Benjamin Franklin (1706-1790) ‘Poor Richard's Almanac’

“Eating does not consist in putting cold, greasy animal food into one's mouth. Eating consists of putting into the mouth - chewing, enjoying the flavour, and swallowing, of course - warm, juicy, thinnish or thickish, fat or lean, morsels of properly prepared food precisely at the nick of time.”
Frederick W. Hackwood, ‘Good Cheer’ (1911)

“I'm Frank Thompson, all the way from 'down east.' I've been through the mill, ground, and bolted, and come out a regular-built down-east johnny-cake, when it's hot, damned good; but when it's cold, damned sour and indigestible; --and you'll find me so.”
Richard Henry Dana, ‘Two Years Before The Mas’t (1840) Captain talks to his crew

“One evening [in 1759], the marshal of Luxembourg had invited a large number of illustrious guests to his ch√Ęteau [Chateau de Montmorency].  Occupying a place of honor on the menu saw a fricassee of chicken in white sauce.  When it was time to sit down at table, a messenger arrived: the marshal was summoned without delay to the king's Council.  The marshal gave orders that his absence should not delay the serving of the food, and he left.  Returning late, and desiring only one dish, he was served with the cold chicken fricassee, congealed in the ivory-colored sauce.  He found this food succulent, and a few days later expressed a wish to have it served again.  Presented under the name of 'refroidi' (cooled), this term displeased the marshal, who insisted on the name of chaud-froid.”
Phileas Gilbert


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