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.
Interpretation
This quote celebrates the diverse flavors and culinary advancements introduced over centuries.
Jean Anthelme Brillat-Savarin emphasizes how the passage of time has enriched human taste through discoveries of various ingredients and beverages. The quote highlights the importance of these innovations in creating new flavors that enhance our culinary experiences, suggesting that food is not only a basic necessity but also a source of pleasure and cultural expression.
In practice
This quote can be used in a culinary presentation to highlight the evolution of flavors.
It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work.
The limits of pleasure are as yet neither known nor fixed, and that we have no idea what degree of bodily bliss we are capable of attaining.
Place a substantial meal before a tired man and he will eat with effort and be little better for it at first. Give him a glass of wine or brandy, and immediately he feels better: you see him come to life again before you.
Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.
In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.
You first parents of the human race...who ruined yourself for an apple, what might you have done for a truffled turkey?
Eating is the secret to good cooking.
Barbecue is an incredibly democratic food. It's cheaper than McDonald's in many places and far more delicious. On the other hand, the only reason it can be that cheap is they use commodity hogs, the worst of the worst, which is - you know, it's an industry kind of ruining North Carolina.
Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
The best thing you can do for someone is make them a beautiful plate of food. How else can you invade someone's body without actually touching them?
You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.
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