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Alcohol is the prince of liquids, and carries the palate to its highest pitch of exaltation.

Jean Anthelme Brillat-Savarin

The Physiology of Taste

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Original Citation

Brillat-Savarin, Jean Anthelme. The Physiology of Taste [Physiologie du Goût]. Paris, 1825, meditation 9.

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Current Citation

Brillat-Savarin, Jean Anthelme. The Physiology of Taste: Or Meditations on Transcendental Gastronomy, translated by M. F. K. Fisher. Vintage, 2011, meditation 9.

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Cooking is the most ancient of arts, for Adam was born hungry.

Jean Anthelme Brillat-Savarin

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Original Citation

Brillat-Savarin, Jean Anthelme. The Physiology of Taste [Physiologie du Goût]. Paris, 1825, meditation 27.

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Current Citation

Brillat-Savarin, Jean Anthelme. The Physiology of Taste: Or Meditations on Transcendental Gastronomy, translated by M. F. K. Fisher. Vintage, 2011, meditation 27.

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The discovery of a new dish does more for human happiness than the discovery of a star.

Jean Anthelme Brillat-Savarin

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Original Citation

Brillat-Savarin, Jean Anthelme. The Physiology of Taste [Physiologie du Goût]. Paris, 1825, aph. 9.

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Current Citation

Brillat-Savarin, Jean Anthelme. The Physiology of Taste: Or Meditations on Transcendental Gastronomy, translated by M. F. K. Fisher. Vintage, 2011, aph. 9.

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Don't be afraid to just sit and watch.

Anthony Bourdain

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Bourdain, Anthony. "All the Things You're Doing Wrong When You Travel, According to Anthony Bourdain." Interviewed by Megan Leonhardt. Money.com, 12 Mar. 2018, money.com/anthony-bourdain-advice-great-travel/.

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Tell me what you eat and I will tell you what you are.

Jean Anthelme Brillat-Savarin

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Original Citation

Brillat-Savarin, Jean Anthelme. The Physiology of Taste [Physiologie du Goût]. Paris, 1825, aph. 4.

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Brillat-Savarin, Jean Anthelme. The Physiology of Taste: Or Meditations on Transcendental Gastronomy, translated by M. F. K. Fisher. Vintage, 2011, aph. 4.

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Good food is always a trouble and its preparation should be regarded as a labour of love.

Elizabeth David

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David, Elizabeth. French Country Cooking. John Lehmann, 1951, introduction.

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Your true amateur sips his wine; as he lingers over each separate mouthful, he obtains from each the sum total of pleasure that he would have experienced had he emptied his glass at a single draught.

Jean Anthelme Brillat-Savarin

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Original Citation

Brillat-Savarin, Jean Anthelme. The Physiology of Taste [Physiologie du Goût]. Paris, 1825, meditation 2.

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Current Citation

Brillat-Savarin, Jean Anthelme. The Physiology of Taste: Or Meditations on Transcendental Gastronomy, translated by M. F. K. Fisher. Vintage, 2011, meditation 2.

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