If "poultry is for the cook what canvas is for a painter," to quote the 19th-century French gastronome Brillat-Savarin, why paint the same painting over and over again?
-- John Willoughby and Chris Schlesinger, "From Poussin to Capon a Chicken in Every Size", New York Times, September 22, 1999
Even though Paris was then considered the culinary capital of Europe, the food at the Cercle was so highly revered that many well-known gastronomes regularly made the trip to Lyon to eat there.
-- Daniel Rogov, "Three culinary tales for Hanukka", Jerusalem Post, December 6, 1996
I am no gastronome at the best; moreover, I have, over the years, eaten in so many unpropitious circumstances and from so many truly awful kitchens that I have come to consider myself almost as much a connoisseur of bad food as other men are of good.
-- James Cameron, "Albania: The Last Marxist Paradise", The Atlantic, June 1963
Gastronome is ultimately derived from Greek gaster, "stomach" + nomos, "rule, law."