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

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Gourmet Food Quotes

“Gourmet: Usually little more than a glutton festooned with credit cards.”
Sydney J. Harris (1917-1986)
 

"A gourmet who thinks of calories is like a tart who looks at her watch."
James Beard


"A gourmet is a being pleasing to the heavens."
Charles Pierre Monselet (1825-1888) French author.


"No man under forty can be dignified with the title of gourmet."
Brillat-Savarin


"For a gourmet wine is not a drink but a condiment, provided that your host has chosen correctly."
Edouard De Pomaine, French author


"Actually, the true gourmet, like the true artist, is one of the unhappiest creatures existent. His trouble comes from so seldom finding what he constantly seeks: perfection."
Ludwig Bemelmans
 

“A true gourmet - a judge - has the wisdom to know when to stop eating.”
Mark Kurlansky, 'Choice Cuts' (2002)


“The word gourmet is pleasing to the ear, perhaps also to the eye. If you explain it in simple everyday language, however, its not so appealing. A gourmet is a person who is totally devoted to eating.”
Lu Wenfu, 'The Gourmet'
(‘Choice Cuts’ by Mark Kurlansky, 2002)


“A gourmet knows that the best part is not always the expensive part, and he will find that part, and then he will share it. A gourmet should want to share.”
Mark Kurlansky, 'Choice Cuts' (2002)


“To be a gourmet you must start early, as you must begin riding early to be a good horseman. You must live in France; your father must have been a gourmet. Nothing in life must interest your but your stomach. With hands trembling, you must approach the meal about which you have worried all day and risk dying of a stroke if it isn't perfect.”
Ludwig Bemelmans, 'La Bonne Table’ (1964)


“Whenever I was called a gourmet, I suspected I was being accused of something at least slightly unpleasant. But that was before I heard the term "foodie." I am still not sure that a gourmet is a good thing to be, but it must be better than a foodie.”
Mark Kurlansky, 'Choice Cuts' (2002)


"Gluttony is a great fault; but we do not necessarily dislike a glutton. We only dislike the glutton when he becomes a gourmet--that is, we only dislike him when he not only wants the best for himself, but knows what is best for other people."
G.K. Chesterton (1874-1936)


“Gourmets! serve the bird roasted, with pink feet, a strip of bacon to cover its modesty, the breast sprinkled with lemon drops.”
Charles Monselet, on partridges


“Judging foods without regard to price is a rich man's game, and yet poor people can be gourmets able to discern a good potato from a bad one.”
Mark Kurlansky, 'Choice Cuts' (2002)


“But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.”
J.B. Priestley (1894-1984)


“Whenever I get married, I start buying Gourmet magazine.”
Nora Ephron


“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)


(A Comice pear is) "sweetly and subtly perfumed...so soft it is best eaten with a spoon, a tenderness more appealing to gourmets than to those who have to pick, ship, handle and store it in constant fear of ruinous spoilage."
Waverley Root, 'Food'


“A gourmet is just a glutton with brains.”
Philip W. Haberman, Jr. (Vogue)
 

“A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom.”
M.F.K. Fisher (1908-1992)
'An Alphabet for Gourmets' (1949)

 

“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’
 

“America is a land of healthy appetites. It is not in the American character to live in order to eat. Rather, the reverse is true. Many try, but just as Americans don't make good gigolos, nether do they make good gourmets.”
Ludwig Bemelmans, 'La Bonne Table’ (1964)
(Choice Cuts by Mark Kurlansky, 2002)

 

 

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