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

This latter would certainly have thrown himself, like Vatel, on his sword, as a Brutus of cookery and as the last gastronome.

From The German Classics of the Nineteenth and Twentieth Centuries, Volume 06 Masterpieces of German Literature Translated into English. in Twenty Volumes by Kuno Francke