Gourmand Food Quotes
“Gourmandism is an impassioned, considered, and habitual preference for whatever pleases the taste. It is the enemy of overindulgence; any man who eats too much or grows drunk risks being expelled from the army of disciples.”
Jean-Antheleme Brillat-Savarin (1755-1826)
The Physiology of Taste (1825)
“Nothing is more agreeable to look at than a pretty gourmande in full battle dress.”
Jean-Antheleme Brillat-Savarin (1755-1826)
"Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality."
Jean-Anthelme Brillat-Savarin (1755-1826)
Preface to The Physiology of Taste.
"Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste."
Jean-Anthelme Brillat-Savarin (1755-1826)
The Physiology of Taste.
Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.”
Jean-Anthelme Brillat-Savarin
"Gourmandism is one of the main links uniting society. "
Jean-Anthelme Brillat-Savarin (1755-1826)
"Gourmandism seeks out all the courtesies and all the refinements. It is the only passion that does not leave behind any remorse, sorrow, or suffering."
Lucien Tendret
“Truffles are only really good after Christmas.....So let us allow ignorant fops, beardless gourmands, and inexperienced palates the perry triumph of eating the first truffles.
Grimod de la Reyniθre (1758-1838)
“A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a good many take their images precooked out of a can and swallow them down whole, absent-mindedly and with little relish.”
W. H. Auden [Wystan Hugh Auden] (1907-1973)
“an ignorant and pretentious bunch try to improve on what is already the finest..... The improviser sets himself up at the stove just as he does anywhere else. With his eyes turned to heaven instead of on his saucepans, he drops in a pinch of curry powder here, a spoonful of brandy there, and somewhere else, something even worse - a few drops of custard! He uses any old stuffing, he dribbles in some frightful additive. . .. Old words, classic terms, and traditions are all flouted by these priests of improvisation - it seems that we are a long way removed from the discreet combinations of flavors, thought out at length, that were once the basis of French gourmandise. . . .”
Colette (Sidonie Gabrielle) French novelist
Prisons et paradis, Hachette, (1933)
“The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one.”
Eugene Briffault (1799-1854)
“The difference between a gourmet and a gourmand we take to be this: a gourmet is he who selects, for his nice and learned delectation, the most choice delicacies, prepared in the most scientific manner; whereas the gourmand bears a closer analogy to that class of great eaters ill-naturedly (we dare say) denominated, or classed with, aldermen.”
Abraham Hayward (1801-1884) The Art of Dining
“The gourmand is in harmony with the outside world. He is in fact a normal person.”
Edouard De Pomaine, French cookery writer
“When gourmandism turns into gluttony, voracity, or perversion, it loses its name, its attributes, and all of its meaning, and becomes fit subject for the moralist who can preach upon it or the doctor who can cure it with his prescriptions.”
Jean-Anthelme Brillat-Savarin (1755-1826)
The Physiology of Taste.
“No man is a gourmand simply because he wishes to be one. There are certain people to whom Nature has denied either an organic delicacy or a power of concentrations, without which the most delicious dishes can pass them by unnoticed.”
Jean-Anthelme Brillat-Savarin (1755-1826)
The Physiology of Taste.
People predestined to gourmandism are in general of medium height; they have round or square faces, bright eyes, small foreheads, short noses, full lips and rounded chins.....People to whom Nature has denied the capacity for such enjoyment, on the other hand, have long faces, noses, and eyes; no matter what their height, they seem to have a general air of elongation about them. They have flat dark hair, and above all lack healthy weight; it is undoubtedly they who invented trousers, to hide their thin shanks.”
Jean-Anthelme Brillat-Savarin (1755-1826)
The Physiology of Taste.
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