Jean Anthelme Brillat-Savarin Quotes About Chocolate

Quotes about: Chocolate

• 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.

  Jean Anthelme Brillat-Savarin

  Coffee, People, Chocolate

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.120, Vintage

• Those who have been too long at their labor, who have drunk too long
  at the cup of voluptuousness, who feel they have become temporarily
  inhumane, who are tormented by their families, who find life sad and
  love ephemeral......they should all eat chocolate and they will be
  comforted.

  Jean Anthelme Brillat-Savarin

  Long, Drunk, Chocolate

• If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavored chocolate... and marvels will be performed.

  Jean Anthelme Brillat-Savarin

  Food, Men, Air

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.121, Vintage

• If one swallows a cup of chocolate only three hours after a copious lunch, everything will be perfectly digested and there will still be room for dinner.

  Jean Anthelme Brillat-Savarin

  Coffee, Lunch, Chocolate

• The Spanish ladies of the New World are madly addicted to chocolate, to such a point that, not content to drink it several times each day, they even have it served to them in church.

  Jean Anthelme Brillat-Savarin

  Chocolate, Church, Each Day

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.119, Vintage

• 'Monsieur,' Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, 'whenever you want to have a really good cup of chocolate, make it the day before, in a porcelain coffeepot, and let it set. The night's rest will concentrate it and give it a velvety quality which will make it better. Our good God cannot possibly take offense at this little refinement, since he himself is everything that is most perfect.'

  Jean Anthelme Brillat-Savarin

  Food, Night, Years

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.124, Vintage

• When you have breakfasted well and fully, if you will drink a big cup of chocolate at the end you will have digested the whole perfectly three hours later, and you will still be able to dine. Because of my scientific enthusiasm and the sheer force of my eloquence I have persuaded a number of ladies to try this, although they were convinced it would kill them; they have always found themselves in fine shape indeed, and have not forgotten to give the Professor his rightful due.

  Jean Anthelme Brillat-Savarin

  Numbers, Giving, Chocolate

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.121, Vintage

• facebook
• twitter
• googleplus
• email
• linkedin

• facebook
• twitter
• googleplus
• email
• linkedin