Meals, in the sense in which we understand this word, began with the second age of the human species.
Jean Anthelme Brillat-SavarinLet 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 most indispensable qualification of a cook is punctuality. The same must be said of guests.
Jean Anthelme Brillat-Savarin