Garlic Quotes

A Collection of Garlic Quotes

If ever son a parent’s aged throat with impious hand has strangled, his food be garlic…. — Horace (65-8 B.C.), Odes


Since garlic then hath powers to save from death, Bear with it though it makes unsavory breath. — Salerno Regimen of Health (12th century)

Well loved he garleek, oynons, and eek lekes. And for to drinken strong wyn, reed as blood. — Geoffrey Chaucer (1340 ? – 1400), Canterbury Tales

I must tell you that I have had a whole field of garlic planted for your benefit, so that when you come we may be able to have plenty of your favorite dishes. — Beatrice d’Este, writing to her sister Isabella in Mantua, (1491)

And, most dear actors, eat no onions nor garlic, for we are to utter sweet breath. — William Shakespeare (1564 – 1616). A Midsummer Night’s Dream

Much more of Garlick would be used for its wholesomeness, were it not for the offensive smell it gives to the by-Standers. — John Woolridge, The Art of Gardening (1688)

Garlick, Allium; dry towards Excess; and tho’ both by Spaniards and Italians, and the more Southern People, familiarly eaten, with almost everything, and esteem’d of such singular Vertue to help Concoction, and thought a Charm against all Infection and Poyson (by which it has obtain’d the Name of the Country man’s Theriacle) …we absolutely forbid it entrance into our Salleting, by reason of its intolerable Rankness, and which made it so detested of old; that the eating of it was (as we read) part of the Punishment for such as had committed the horrid’st Crimes. To be sure, ’tis not for Ladies Palats. nor those who court them. farther than to permit a light touch on the dish. with a Clove thereof. much better supply’d by the gentler Roccombo combo. — John Evelyn, Acetaria (1699)

Garlics, tho’ used by the French. are better adapted to the uses of medicine than cookery. — Amelia Simmons. American Cookery (1796)

There are two Italies…. The one is the most sublime and lovely contemplation that can be conceived by the imagination of man; the other is the most degraded, disgusting, and odious. What do you think? Young women of rank actually eat — you will never guess what — garlick! Our poor friend Lord Byron is quite corrupted by living among these people, and in fact, is going on in a way not worthy of him. — Percy Bysshe Shelley, in a letter from Naples (22 December 1818)

Provençal cooking is based on garlic. The air in Provence is impregnated with the aroma of garlic, which makes it very healthful to breathe. Garlic is the main seasoning in bouillabaisse and in the principal sauces of the region. A sort of mayonnaise is made with it by crushing it in oil, and this is eaten with fish and snails. The lower classes in Provence often lunch on a crust of bread sprinkled with oil and rubbed with garlic. — Alexandre Dumas (1802 — 1870). Grand Dictionnaire de Cuisine (translated by Alan and Jane Davidson)

And more than all, how many of us have dined at the Réserve at Marseille, that famous restaurant on the Mediter-ranean shore, where the brothers Roubion have acquired immortal fame? There is but one word in English which describes the sensation of the traveller w ho eats there for the first time — that word is revelation. New truths seem to be im-parted to you as you swallow, new objects and new theories of life seem to float around you. strange ideas come to you across the sea: and when it all is over, when with a calm-bringing cigar, your legs stretched out, you silently digest and think, with the Chateau d’If and the flickering waves before you in the moonlight. you gratefully thank Providence for having led you there. All this is the effect of garlic, which works upon you like haschisch. – French Home Life (1873)

Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results. — Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

There is no such thing as a little garlic. Arthur Baer (b. 1886)

Garlic used as it should be used is the soul, the divine essence, of cookery. The cook who can employ it successfully will be found to possess the delicacy of perception, the accuracy of judgment, and the dexterity of hand which go to the formation of a great artist. — Mrs. W. G. Waters, The Cook’s Decameron (1920)

He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had been inclined to throw it at the fellow’s head….– Ford Madox Ford. Provence (1935)

A little garlic, judiciously used, won’t seriously affect your social life and will tone up more dull dishes than any commodity discovered to date. — Alexander Wright, How to Live Without a Woman (1937)

No cook who has attained mastery over her craft ever apologizes for the presence of garlic in her productions. — Ruth Gottfried, The Questing Cook (1927)

A garlic caress is stimulating. A garlic excess soporific. — Curnonsky (1872-1956)

It is not really an exaggeration to say that peace and happiness begin, geographically, where garlic is used in cooking. — X. Marcel Boulestin (1878-1943)

Of the many smells of Athens two seem to me the most characteristic – that of garlic, bold and deadly like acetylene gas. and that of dust, soft and warm and caressing like tweed. — Evelyn Waugh. When the Going was Good (1946)

Some hours after eating this dish [lièvre à la royale, which contains 20 cloves of garlic and twice that quantity of shallots], there is a peculiar sensation of liberation in the head. and it is sensation of smell. — Patience Gray, Plats du Jour (1957)

I once worked with a powerful son of Athens whose reverence for garlic left nothing to be desired. He used it daily internally and externally. He ate it regularly raw and rubbed it on his chest and in his nostrils. He was a dynamo of flesh and bones who visited physicians only to be admired and to give them a little advice. He once invited me to his bachelor’s hovel for dinner. This was the menu: two chickens roasted with garlic and rosemary, two loaves of French bread, each cut lengthwise and smeared with garlic and olive oil, two heads of raw garlic (about twenty cloves), two quarts of wine, and two enormous raw chicory roots…. — Angelo Pellegrini. The Unprejudiced Palate (1962)

I have read in one of the Marseille newspapers that if certain people find aioli indigestible, it is simply because too little garlic has been included in its confection, a minimum of four cloves per person being necessary. — Richard Olney, Simple French Food (1974)

The plant which has undoubtably caused more distress and alarm than any other is garlic….In India the priestly caste, the Brahmins, were forbidden to eat it. The prophet Mohammed waved it away. saying “I am a man who has close contact with others.” In China, in the first century A.D.. Hsuan-Ch’uang ruled that those who wanted to eat garlic could do so outside the town. — Frank Muir, An irreverent and Thoroughly Incompkte Social History of Almost Everything (1977)

Cooking with garlic is a feature of the South-West [of France]. It is said to have been rubbed on the lips of Henry IV when he was born. and certainly no concessions are made to those squeamish noses that can detect the smell at fifty metres. Strangely enough very few local people actually smell at all offensive; we noticed this with our local farmer and his family. Garlic soup. rabbit or chicken cooked with copious amounts of chopped garlic, a boiled egg with garlic sliced into it — yet no-one ever smelled of it. Perhaps, we thought, we were not noticing the garlic because we were eating it ourselves, but the most likely solution is that the more you eat the less you smell! — Michael and Sybil Brown, Food & Wine of France: Bordeaux to the Pays Basque

To return to the mortar and garlic, the vital bulb….the origin of aïoli is often attributed to Virgil, even by Provençal cooks. According to the story, one day, having lost his appetite, he was advised to restore it by crushing some cloves of garlic and mixing the resulting paste with breadcrumbs. It had the desired effect, as anyone in a similar condition can prove — providing they have a pestle and mortar. — Patience Gray, Honey from a Weed (1986)

Without garlic I simply would not care to live. — Louis Diat (1885-1958)

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One Response to Garlic Quotes

  1. maxy says:

    Garlic is the catsup of intellectuals

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