Let the progress of the meal be slow, for dinner is the last business of the day; and let the guests conduct themselves like travelers due to reach their destination together.
Jean Anthelme Brillat-SavarinThe first thing we become convinced of is that man is organized so as to be far more sensible of pain than of pleasure.
Jean Anthelme Brillat-SavarinA connoisseur of gastronomy was congratulated on his appointment as a director of indirect contributions at Periguex: and, above all, in the pleasure there would be in living in the midst of good cheer, in the country of truffles, partridges, truffled turkeys, and so forth. "Alas!" replied with a sigh the sad gastronomer, "can one really live at all in a country where there is no fresh sea-fish?"
Jean Anthelme Brillat-SavarinWhen I need a word and do not find it in French, I select it from other tongues, and the reader has either to understand or translate me. Such is my fate.
Jean Anthelme Brillat-SavarinVegetables, which are the lowest in the scale of living things, are fed by roots, which, implanted in the native soil, select by the action of a peculiar mechanism, different subjects, which serve to increase and to nourish them.
Jean Anthelme Brillat-SavarinAt the table of a gentleman living in the Chausee d'Antin was served up an Arles sausage of enormous size. "Will you accept a slice?" the host asked a lady who was sitting next to him; "you see it has come from the right factory."It is really very large," said the lady, casting on it a roguish glance; "What a pity it is unlike anything."
Jean Anthelme Brillat-Savarin