quote by William Safire

After eating, an epicure gives a thin smile of satisfaction; a gastronome, burping into his napkin, praises the food in a magazine; a gourmet, repressing his burp, criticizes the food in the same magazine; a gourmand belches happily and tells everybody where he ate; a glutton empraces the white porcelain alter, or more plainly, he barfs.

— William Safire

Most Powerful Gourmand quotations

A daydream is a meal at which images are eaten.

Some of us are gourmets, some gourmands, and a good many take their images precooked out of a can and swallow them down whole, absent-mindedly and with little relish.

Dear gourmands! my bowels yearn towards them as a father's toward his children.

They are so good natured! They have such sparkling eyes!

An idler and a sluggard are as different as a gourmand and a glutton.

These short stories establish Sontag's originality .

. . her unique vision, her success with experiments in the form . . . Sontag makes a wonderful stew of the past, the life caught in memory and imagination, serves it all up lavishly laced with silences, and provides us with a gourmand's series of short courses.

The difference between a gourmet and a gourmand we take to be this: a gourmet is he who selects, for his nice and learned delectation, the most choice delicacies, prepared in the most scientific manner; whereas the gourmand bears a closer analogy to that class of great eaters ill-naturedly (we dare say) denominated, or classed with, aldermen.

A poor man who eats too much, as contradistinguished from a gourmand, who is a rich man who lives well.

Cannibals? Who is not a cannibal? I tell you it will be more tolerable for the Fejee that salted down a lean missionary in his cellar against a coming famine; it will be more tolerable for that provident Fejee, I say, in the day of judgement, than for thee, civilized and enlightened gourmand, who nailest geese to the ground and feastest on their bloated livers in thy pate de fois gras.

Ten cooks' shops! ...and all within three minutes' driving! one would think that all the cooks in the world ...had said - Come, let us all go live at Paris: the French love good eating - they are all gourmands - we shall rank high.

Those truffled turkeys, of which the reputation and the price are still increasing, appear like beneficient stars, and make the eyes sparkle of all sorts of gourmands of every category, whilst their faces beam with delight and they themselves dance with pleasure.

Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.

I believe Fernand Point is one of the last true gourmands of the 20th century.

His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.