FoodReference.com Logo

FOOD QUOTES SECTION

Quotations, sayings and aphorisms about food and beverages, eating and drinking, food appreciation, chefs, restaurants, cooks, food critics, etc.

Home       Food Articles       Food Trivia & Facts       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

You are here > Home

 


Quotes about food and.....

'Time' to 'Tyranny'       Time       Timers       Toad Quotes       Toast       Today       Toes       Tofu       Tolerance       Tomatoes       Tongue       Too Much       Tossed Salads       Tourists       Toxic Substances       Translations       Travel       Travelers       Treasures       Trees       Triangles       Trouble       Trousers       Trout Quotes       Truck Drivers       Truffles       Trust       Truth       Tunafish Casserole       Turkey       Turkish Coffee       Turnips       Twinkies       Two Kinds of People       Tyranny

 

 

 

POPULAR PAGES

 Cooking Contests     World Cuisine Articles
 Food & Wine Tours      Poems About Food
 Local Food Festivals    
Food & Wine Posters

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!

 

Truffle Food Quotes

“We don't care to eat toadstools that think they are truffles.”
Mark Twain (1835-1910)

 

"The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: eat us and praise the Lord."
Alexandre Dumas (1802-1870)

 

"They can, on certain occasions, make women more tender and men more lovable."
Referring to truffles: Alexandre Dumas (1802-1870)

 

"You pay its weight in gold for it, then in most cases you put it to some paltry use. You smear it with foie gras, you bury it in poultry overloaded with fat, you chop it up and drown it in brown sauce, you mix it with vegetables covered in mayonnaise.....To hell with thin slices, strips, trimmings, and peelings of truffles! Is it not possible to like them for themselves?."
Colette (Sidonie Gabrielle) (1873-1954)
French novelist.

 

When asked by a social-climbing Paris hostess how he liked his truffles, Curnonsky replied,
"In great quantity, madame. In great quantity."
Curnonsky (Maurice Edmond Sailland)
French writer (1872-1956)

 

"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 Reynière

 

"There are two types of people who eat truffles: those who think truffles are good because they are dear and those who know they are dear because they are good."
J.L. Vaudoyer

 

"Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas...."
Jean-Anthelme Brillat-Savarin (1755-1826)
preface to ‘The Physiology of Taste’ (1825)

 

"Here we supped . . ., having amongst other dainties, a dish of truffles, an earth nut found by an hogg trained to it."
John Evelyn, British diarist. (1644)

 

"When you feel like eating boiled eggs, if you have some truffles in the house, put them in a basket with the eggs and the next day you will have the best boiled eggs you have ever tasted in your gastronomic life."
M. Des Ombiaux

 

"Since, during storms, flames leap from the humid vapors and dark clouds emit deafening noises, is it surprising the lightning, when it strikes the ground, gives rise to truffles, which do not resemble plants?"
Plutarch

 

“Presently, we were aware of an odour gradually coming towards us, something musky, fiery, savoury, mysterious, -- a hot drowsy smell, that lulls the senses, and yet enflames them, -- the truffles were coming.”
William Makepeace Thackeray (1811-1863)

 

“Truffles - anyone who does not declare himself ready to leave Paradise or Hell for such a treat is not worthy to be born again.”
Maurice Goudeket, 'Close to Colette’ (1955)


 

Home       About Us & Contact Us       Food History Articles       Interviews       Catalogs       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

Culinary Art and Food Posters

FREE Magazines and other Publications
An extensive selection of free magazines and other publications for qualified professionals