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Authors: Anthelme Jean Brillat-Savarin
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the lightest.
XII: The proper progression of wines or spirits is from the mildest to the headiest and most aromatic.
XIII: It is heresy to insist that we must not mix wines: a man’s palate can grow numb and react dully to even the best bottle, after the third glass from it.
XIV: A dinner which ends without cheese is like a beautiful woman with only one eye.
XV: We can learn to be cooks, but we must be born knowing how to roast.
XVI: The most indispensable quality of a cook is promptness, and it should be that of the diner as well.
XVII: A host who makes all his guests wait for one late-comer is careless of their well-being. 5
XVIII: He who plays host without giving his personal care to the repast is unworthy of having friends to invite to it.
XIX: The mistress of the house should always make sure that the coffee is good, and the master that the wines are of the best.
XX: To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.
DIALOGUE
BETWEEN THE AUTHOR AND HIS FRIEND
[THE FIRST COMPLIMENTS HAVING BEEN PAID]
FRIEND —This morning my wife and I decided, at breakfast, that you really ought to have your GASTRONOMICAL MEDITATIONS published, and as soon as possible. 1
AUTHOR—
What woman wants, God wants
. There, in five words, you have the whole guide to Parisian life! But I myself am not a Parisian, and anyway as a bachelor … 2
FRIEND —Good Lord, bachelors are as much victims of the rule as the rest of us, and sometimes to our great disadvantage! But in this case even celibacy can’t save you: my wife is convinced that she has the right to dictate to you about the book, since it was at her country house that you wrote the first pages of it.
AUTHOR —You know, my dear Doctor, my deference for the ladies. More than once you’ve complimented me on my submission to their orders. You were even among those who once said that I would make an excellent husband! Nevertheless, I refuse to publish my book. 3
FRIEND —And why?
AUTHOR —Because, since I am committed to a life of serious professional studies, I am afraid that people who might know the book only by its title would think that I wrote nothing but fiddle-faddle.
FRIEND —Pure panic! Aren’t thirty-six years of continuous public service enough to have established the opposite reputation? Anyway, my wife and I believe that everyone will want to read you.
AUTHOR —Really?
FRIEND —Learned men will read you to learn more from you, and to fill out for themselves what you have only sketched.
AUTHOR —That might well be …
FRIEND —The ladies will read you because they will see very plainly that …
AUTHOR —My dear friend, I am old! I’ve acquired wisdom, at least:
miserere mei! 4
FRIEND —Gourmands will read you because you do justice to them, because at long last you give them the place they merit in society.
AUTHOR —This one time you’re right! It is incredible that they have been misunderstood for so long, the poor fellows! I suffer for them like their own father … they are so charming, and have such twinkling little eyes!
FRIEND —Moreover, have you not often told us that our libraries definitely lack a book like yours?
AUTHOR —I’ve said so … I admit that, and would choke myself rather than take it back!
FRIEND —Now you are talking like a man completely convinced! Come along home with me and …
AUTHOR —Not at all! If an author’s life has its little pleasures, it also has plenty of stings in it. I’ll leave all that to my heirs.
FRIEND —But you disinherit your friends then … your acquaintances, your contemporaries. Have you enough courage for that?
AUTHOR —Heirs! Heirs! I’ve heard it said that ghosts are deeply flattered by the compliments of the living. That is a divine blessing which I’ll gladly reserve for the next world.
FRIEND —But are you quite sure that these compliments will reach the right ghost? Are you equally sure
XII: The proper progression of wines or spirits is from the mildest to the headiest and most aromatic.
XIII: It is heresy to insist that we must not mix wines: a man’s palate can grow numb and react dully to even the best bottle, after the third glass from it.
XIV: A dinner which ends without cheese is like a beautiful woman with only one eye.
XV: We can learn to be cooks, but we must be born knowing how to roast.
XVI: The most indispensable quality of a cook is promptness, and it should be that of the diner as well.
XVII: A host who makes all his guests wait for one late-comer is careless of their well-being. 5
XVIII: He who plays host without giving his personal care to the repast is unworthy of having friends to invite to it.
XIX: The mistress of the house should always make sure that the coffee is good, and the master that the wines are of the best.
XX: To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.
DIALOGUE
BETWEEN THE AUTHOR AND HIS FRIEND
[THE FIRST COMPLIMENTS HAVING BEEN PAID]
FRIEND —This morning my wife and I decided, at breakfast, that you really ought to have your GASTRONOMICAL MEDITATIONS published, and as soon as possible. 1
AUTHOR—
What woman wants, God wants
. There, in five words, you have the whole guide to Parisian life! But I myself am not a Parisian, and anyway as a bachelor … 2
FRIEND —Good Lord, bachelors are as much victims of the rule as the rest of us, and sometimes to our great disadvantage! But in this case even celibacy can’t save you: my wife is convinced that she has the right to dictate to you about the book, since it was at her country house that you wrote the first pages of it.
AUTHOR —You know, my dear Doctor, my deference for the ladies. More than once you’ve complimented me on my submission to their orders. You were even among those who once said that I would make an excellent husband! Nevertheless, I refuse to publish my book. 3
FRIEND —And why?
AUTHOR —Because, since I am committed to a life of serious professional studies, I am afraid that people who might know the book only by its title would think that I wrote nothing but fiddle-faddle.
FRIEND —Pure panic! Aren’t thirty-six years of continuous public service enough to have established the opposite reputation? Anyway, my wife and I believe that everyone will want to read you.
AUTHOR —Really?
FRIEND —Learned men will read you to learn more from you, and to fill out for themselves what you have only sketched.
AUTHOR —That might well be …
FRIEND —The ladies will read you because they will see very plainly that …
AUTHOR —My dear friend, I am old! I’ve acquired wisdom, at least:
miserere mei! 4
FRIEND —Gourmands will read you because you do justice to them, because at long last you give them the place they merit in society.
AUTHOR —This one time you’re right! It is incredible that they have been misunderstood for so long, the poor fellows! I suffer for them like their own father … they are so charming, and have such twinkling little eyes!
FRIEND —Moreover, have you not often told us that our libraries definitely lack a book like yours?
AUTHOR —I’ve said so … I admit that, and would choke myself rather than take it back!
FRIEND —Now you are talking like a man completely convinced! Come along home with me and …
AUTHOR —Not at all! If an author’s life has its little pleasures, it also has plenty of stings in it. I’ll leave all that to my heirs.
FRIEND —But you disinherit your friends then … your acquaintances, your contemporaries. Have you enough courage for that?
AUTHOR —Heirs! Heirs! I’ve heard it said that ghosts are deeply flattered by the compliments of the living. That is a divine blessing which I’ll gladly reserve for the next world.
FRIEND —But are you quite sure that these compliments will reach the right ghost? Are you equally sure
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