Science Quotes
"The science which feeds men is worth at least as much as the one which teaches how to kill them."
Jean-Anthelme Brillat-Savarin (1755-1826)
“Cookery, or the art of preparing good and wholesome food, and of preserving all sorts of alimentary substances in a state fit for human sustenance, or rendering that agreeable to the taste which is essential to the support of life, and of pleasing the palate without injury to the system, is, strictly speaking, a branch of chemistry; but, important as it is both to our enjoyments and our health, it is also one of the latest cultivated branches of the science.”
Frederick Accum (1769-1838)
“Brewing espresso...unlike other methods of brewing coffee...IS rocket science...”
Kevin Knox and Julie Sheldon Huffaker
Coffee Basics: A Quick and Easy Guide
“What science demands more study than Cookery? You have not only, as in other arts, to satisfy the general eye, but also the individual taste of the persons who employ you; you have to attend to economy, which every one demands; to suit the taste of different persons at the same table; to surmount the difficulty of procuring things which are necessary to your work; to undergo the want of unanimity among the servants of the house; and the mortification of seeing unlimited confidence sometimes reposed in persons who are unqualified to give orders in the kitchen, without assuming consequence, and giving themselves airs which are almost out of reason, and which frequently discourage the Cook.”
Louis Eustache Ude (1813)
“Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy.”
Lucien Tendret (1825-1896)
La Table au pays de Brillat-Savarin'
“To make people who have no appetite eat, to make the wit of those who have it sparkle, to enable those who want these qualities to find them -- this is the supreme science of a gastronome-host.”
Lucien Tendret (1825-1896)
“Cookery is become an art, a noble science; cooks are gentlemen.”
Robert Burton, English cleric and writer (1577-1640)
'Anatomy of a Melancholy'
“Gastronomers of the year 1825, who find sateity in the lap of abundance, and dream of some newly-made dishes, you will not enjoy the discoveries which science has in store for the year 1900, such as foods drawn from the mineral kingdom, liqueurs produced by the pressure of a hundred atmospheres; you will never see the importations which travelers yet unborn will bring to you from that half of the globe which has still to be discovered or explored. How I pity you!"
Jean-Antheleme Brillat-Savarin (1755-1826)
|
