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

“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

After all, one version of a saying by none other than famed gastronome Jean Anthelme Brillat-Savarin tells us that “stock to a cook is like voice to a singer.”

From Slate ● Sep. 18, 2013

The mystery was explained a short time afterwards, when casually taking up Eustache Eude's book in Sams's library, I found, that the author had copied it out exactly from the injunctions of that celebrated gastronome.

From Olla Podrida by Frederick Marryat