gastronome

I'm revisiting one of the most iconic cookbooks of the 1970s: "Simple French Food" by Richard Olney; the preface of this book should be required reading by any serious cook or gastronome, professional or amateur.

From Salon ● Mar. 21, 2022

“Exposing myself as the smell-less gastronome was not pleasant,” he said, adding that, though he worried about his reputation and career, there was “a huge need to help these people.”

From New York Times ● Aug. 20, 2021

In different ways, these six said no to all of that, instead extolling the daily pleasure of cooking with fresh, seasonal produce, the way they do in France – the gastronome and vinophile’s Shangri-La.

From The Guardian ● Nov. 16, 2017

“TELL me what you eat, and I will tell you what you are,” declared Jean Anthelme Brillat-Savarin, an 18th-century French gastronome.

From Economist ● Aug. 28, 2014

Every one knows of Dumas’ great fame as a gastronome and epicure; some recall, also, that he himself was a cuisinier of no mean abilities.

From Dumas' Paris by M. F. (Milburg Francisco) Mansfield