The discovery of a new dish confers more happiness on humanity, than the discovery of a new star. Jean Anthelme Brillat-Savarin conferdiscoverydish Change image and share on social
The sense of smell explores; deleterious substances almost always have an unpleasant smell. Jean Anthelme Brillat-Savarin deleteriousexploresense Change image and share on social
Tell me what you eat, and I will tell you who you are. Jean Anthelme Brillat-Savarin eat Change image and share on social
The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown. Jean Anthelme Brillat-Savarin alcoholiccenturycoffee share on social
The senses are the organs by which man places himself in connexion with exterior objects. Jean Anthelme Brillat-Savarin connexionexteriorman Change image and share on social
Vegetables, 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-Savarin actionfeedimplant share on social
Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking. Jean Anthelme Brillat-Savarin drinkeatignorant Change image and share on social
Nothing is more pleasant than to see a pretty woman, her napkin well placed under her arms, one of her hands on the table, while the other carries to her mouth, the choice piece so elegantly carved. Jean Anthelme Brillat-Savarin armcarrycarve Change image and share on social
All men, even those we call savages, have been so tormented by the passion for strong drinks, that limited as their capacities were, they were yet able to manufacture them. Jean Anthelme Brillat-Savarin callcapacitydrink Change image and share on social
Taste, which enables us to distinguish all that has a flavor from that which is insipid. Jean Anthelme Brillat-Savarin distinguishenableflavor Change image and share on social