I am a strong partisan of second causes, and I believe firmly that the entire gallinaceous order has been merely created to furnish our larders and our banquets.

Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose.

Some dishes are of such indisputable excellence that their appearance alone is capable of arousing a level-headed man's degustatory powers. All those who, when presented with such a dish, show neither the rush of desire, nor the radiance of ecstasy, may justly be deemed unworthy of the honors of the sitting, and its related delights.

To know how to eat well, one must first know how to wait.

A 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?"

Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.

Turkey is undoubtedly one of the best gifts that the New World has made to the Old.