"Gastronomy" Quotes from Famous Books
 ... as the Colonel was concerned, he did not worry me for any explanations. He was bent on enlarging my knowledge of gastronomy, and having a new cook, he was much too deeply interested in the menu to spare any thoughts for my erratic movements. I am afraid, though, his teaching was wasted on me; for while I managed to reply to his conversation, I had not the slightest idea what I was eating. ...
— The Motor Pirate • George Sidney Paternoster
... (excess in eating) gluttony, gormandism, bolting, gulping, superalimentation; browsing. Associated words: aristology, gastronomy, gastronome, gastronomer, epicure, epicurism, diet, dietetics, dietary, commensal, dietarian, gastronomic, gourmet, gormand, cormorant, glutton, omnivorous, appetite, hunger, hungry, gustatory, pantophagist, ...
— Putnam's Word Book • Louis A. Flemming
... appeared at the last course as if alive. Cream of almonds was also a favourite dainty. Indeed, almonds were used in the composition of many dishes; to use as many and as various ingredients as possible seeming to be the acme of gastronomy. St. Bernard had already loudly condemned the bon vivants of the age. His indignation appears to have been especially excited by the various methods in which eggs were cooked. But even seculars condemned ...
— An Illustrated History of Ireland from AD 400 to 1800 • Mary Frances Cusack
... relationship to the sunflower. These artichokes are much grown by damp woodsides, and on other land of little value, in the valleys of Perigord. They are rarely used as food for man, for the French, notwithstanding the wide range of their gastronomy, including as it does squirrels and tomtits, and even snakes in certain localities, as well as various herbs and vegetables seldom or never eaten in England, have not been able to acquire a liking for the tubers of the artichoke. The plant ...
— Two Summers in Guyenne • Edward Harrison Barker
... continued Leighton, "have progress and innovation been so constantly associated as in gastronomy, and we shall consequently abandon the rule of the savants of the last generation and proceed from the light to the less light and ...
— Through stained glass • George Agnew Chamberlain
... N. gluttony; greed, avarice; greediness &c adj.; voracity. epicurism; good living, high living; edacity^, gulosity^, crapulence^; guttling^, guzzling; pantophagy^. good cheer, blow out; feast &c (food) 298; gastronomy, batterie de cuisine [Fr.]. epicure, bon vivant, gourmand; glutton, cormorant, hog, belly god, Apicius^, gastronome; gourmet &c 954.1, 868. v.. gormandize, gorge; overgorge^, overeat oneself; engorge, eat one's fill, cram, stuff; guttle^, guzzle; bolt, devour, gobble up; gulp &c (swallow food) ...
— Roget's Thesaurus of English Words and Phrases: Body • Roget
... twenty-first to 'Corpulence'. In the familiar aphorism, "Tell me what you eat, and I will tell you what you are", he strikes his key-note; man's true superiority lies in his palate! "The pleasure of eating we have in common with the animals; the pleasure of the table is peculiar to the human species." Gastronomy he proclaims the chief of all sciences: "It rules life in its entirety; for the tears of the new-born infant summon the breast of its nurse, and the dying man still receives with some pleasure the final potion, which, alas, he is not destined to digest." ...
— Library Of The World's Best Literature, Ancient And Modern, Vol 6 • Various
... together to assist him, conscientiously drank up every drop of wine remaining in his cellars, lit the funeral pile of himself and his guests, in the banqueting-hall of his own palace, and died, as he had lived, the patriotic CATO of his country's gastronomy! ...
— Antonina • Wilkie Collins
... in the double-quick soon makes its appearance. Sooner in San Francisco than in any other city in the world; in better style, too, and better worth the money; for the Golden City excels in the science of gastronomy. Even then, amidst her canvas sheds, and weather-boarded houses, could be obtained dishes of every kind known to Christendom, or Pagandom: the cuisine of France, Spain, and Italy; the roast beef of Old England, as the pork ...
— The Flag of Distress - A Story of the South Sea • Mayne Reid
... the luxurious Italian. Here was one of the beauties of Sir Peter Lely; there was an admirable copy of the Hero and Leander. On the table lay the Basia of Johannes Secundus, and a few French works on Gastronomy. ...
— Pelham, Complete • Edward Bulwer-Lytton |
