Word: brillat
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...range and subtlety, French cooking is the best in the world, and Escoffier may well rank France's most celebrated gastronomic names. He lacked the lavish glamor of Caréme, but surpassed him in austere art. He lacked the wit of Brillat-Savarin, but Brillat-Savarin was more gourmet than cook. He lacked the temperament of the great 17th century chef, Vatel, but was more imaginative. Vatel committed suicide, impaling himself on his sword because the sole did not arrive in time for an important dinner. When asked what he would have done in Vatel's place...
Aneurin Bevan, Engineer Herbert Hoover, Philosopher Bertrand Russell, Actress Lillian Gish. The books and authors discussed were and continue to be uncompromisingly first class, from Aeschylus and Aristotle to Balzac and Brillat-Savarin, from Dante and Dostoevsky to Thucydides and Thackeray. Invitation to Learning is the only network program in the U.S. to devote full half-hour discussions consistently to such books as Kant's Critique of Pure Reason, Aquinas' Being and Essence, and Agricola's De Re Metallica...
Gastronome M. Jean Anthelme Brillat-Savarin, a great truffle lover, studied the subject deeply and decided that: "The truffle is not a positive aphrodisiac, but it may under certain circumstances render women more affectionate and men more amiable...
...civilized humanity. . . ." His discovery: "just about the best restaurant in a muddled world." He excitedly reported "a foie gras such as I have not tasted since Hitler attacked Poland, an omelette Perigoitrdine not to be found anywhere else in Europe, a brochette de rognons that would knock Monsieur Brillat-Sava-rin's eye out. . . ." He kept the location secret, said he, because "officially speaking, it is not correct to eat well today in this country. . . ." His happy conclusion: "Whatever has happened to France . . . she has not lost the art of cooking...
...lexicon of Brillat-Savarin, world-renowned gourmet, there is no such word as grits,* But in the U.S. South, from plantation mansion to tenant shack, grits has been part of a way of life for generations. Many Southerners eat grits with every meal, few understand why Yankees find it insipid...