Best 2 534 of Food quotes - MyQuotes
Every restaurant is a theater, and the truly great ones allow us to indulge in the fantasy that we are rich and powerful. When restaurants hold up their end of the bargain, they give us the illusion of being surrounded by servants intent on ensuring our happiness and offering extraordinary food. But even modest restaurants offer the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality; that is part of their charm. When you walk through the door, you are entering neutral territory where you are free to be whoever you choose for the duration of the meal.
The best way to know a city is to eat it.
The second surprise was the discovery that even though they might be a little bit on the bendy side, eating stale five-years-out-of-date biscuits is not going to kill you
People think that if a man has undergone any hardship, he should have a reward; but for my part, if I have done the hardest possible day's work, and then come to sit down in a corner and eat my supper comfortably -why, then I don't think I deserve any reward for my hard day's work -for am I not now at peace? Is not my supper good?
It is harder to be unhappy when you are eating.
Sydney J. Harris
Gourmet: Usually little more than a glutton festooned with credit cards.
If Charles Lindbergh, flying with no instruments other than a bologna sandwich, managed to cross the Atlantic and land safely on a runway completely covered with French people, why are today's airplanes, which are equipped with radar and computers and individualized liquor bottles, unable to cope with fog?
Cookery is naturally the most ancient of the arts, as of all arts it is the most important.
In opening your doors to woman, it is mind that will enter the lecture room, it is intelligence that will ask for food; sex will never be felt where science leads for the atmosphere of thought will be around every lecture.
I like to eat and I love the diversity of foods.
Love and business and family and religion and art and patriotism are nothing but shadows of words when a man's starving!
Alfred Lord Tennyson
A pasty costly-made, Where quail and pigeon, lark and leveret lay, Like fossils of the rock, with golden yolks Imbedded and injellied.
Are you eating to live or are you eating to die? Food is not just for nourishment. Food is for information, it is for intelligence. It is for wisdom, but more so it is to create clarity within your self.
F. Scott Fitzgerald
But I always felt that I'd rather be provincial hot-tamale than soup without seasoning.
It has long been my motto that if you cannot get your act together... then the very least you can do is try to make your act entertaining.
Parla Come Mangi' --It is a common way to say 'be simple', 'don't try to be rhetorical' literaly: 'speak the way you eat
The world becomes a pageant of diversity with its differences neatly organised and selected.
So—some tomatoes tasted like water, and some tasted like summer lightning.
From the hood of his car, he hefted a large green insulated pack—the kind Fadlan’s Falafel used for deliveries. “This is for you, Magnus. I hope you enjoy.” The scent of fresh falafel wafted out. True, I’d eaten falafel just a few hours ago, but my stomach growled because...well, more falafel. “Man, you’re the best.
The only bad kimchi is no kimchi.
While eating, our attention should not be focused just on the taste. Imagine our chosen deity or guru is present within us and that we are feeding Him. This will turn eating into a spiritual practice.
Husket han i sommer da han var skipper og hun skulde koke middag til ham? Han var så fin at han måtte drikke vand av et glas.
Would it really be so bad if you slowed your life down even a teensy bit? If you took charge of the ingredients of your food instead of letting corporations stuff you and your family, like baby birds, full of sugar, corn products, chemicals, and meat from really, really unhappy animals?
Garnish your food with romance.
Illness isn't the only thing that spoils the appetite.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
Some people just don't have what it takes to appreciate a cookie.
The dinosaurs's eloquent lesson is that if some bigness is good, an overabundance of bigness is not necessarily better.
Bring me an order of escargots, but hold the slugs.
I have spent less time thinking about my husband than thinking about lunch.
Jean Anthelme Brillat-savarin
No man under forty can be dignified with the title of gourmet.
While the egg yolks cooled, he directed the beaters at the egg whites, setting the mixer on high speed that sent small bubbles giggling to the side of the bowl, where a few became many until they were a white froth rising up and then lying down again in patters and ridges, leaving an intricate design like the ribs of a leaf in the wake of the beaters
The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.
When you find a waiter who is a waiter and not an actor, writer, musician or poet, you've found a jewel.
There is nothing in the world that good food cannot fix.
Nobody knows the truffles I've seen.
The food is ready,” Zil announced to loud cheers. “But we have something more important to do, first, before we can eat.” Groans. “We have to carry out some justice.” That earned a silent stare until Turk and Hank started raising their hands and yelling, showing the crowd how to act. “This mutant, this nonhuman scum here, this freak Hunter…” Zil pointed, arm stretched out, at his captive. “This chud deliberately murdered my best friend, Harry.” “Na troo,” Hunter said. His mouth still didn’t work right. Brain damage, Zil supposed, from the little knock on his head. Half of Hunter’s face drooped like it wasn’t quite attached right. It made it easier for the crowd of kids to sneer at him, and Hunter, yelling in his drooling retard voice, wasn’t helping his case. “He’s a killer!” Zil cried suddenly, smacking his fist into his palm. “A freak! A mutant!” he cried. “And we know what they’re like, right? They always have enough food. They run everything. They’re in charge and we’re all starving. Is that some kind of coincidence? No way.” “Na troo,” Hunter moaned again. “Take him!” Zil cried to Antoine and Hank. “Take him, the murdering mutant scum!” They seized Hunter by the arms. He could walk, but only by dragging one leg. They half carried, half marched him across the plaza. They dragged him up the church steps. “Now,” Zil said, “here is how we’re going to do this.” He waved his hand toward the rope that Lance was unspooling back through the plaza. An expectant pause. A dangerous, giddy feeling. The smell of the meat had them all crazy. Zil could feel it. “You all want some of this delicious venison?” They roared their assent. “Then you’ll all grab on to the rope.
Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for a lifetime. Teach a man to create an artificial shortage of fish and he will eat steak.
While farmers contribute to our survival, let us also do our part by showing them respect in form of not wasting food.
Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.
How come when you mix water and flour together you get glue...and then you add eggs and sugar and you get cake? Where does the glue go?
The kitchen is the great laboratory of the household, and much of the 'weal and woe' as far as regards bodily health, depends on the nature of the preparations concocted within its walls.
My mother was a good recreational cook, but what she basically believed about cooking was that if you worked hard and prospered, someone else would do it for you.
Nothing helps gluttony along so well as eating food you don’t have to pay for yourself
Half of the receipts in our cookbooks are mere murder to such constitutions and stomachs as we grow here. ...in America, owing to our brighter skies and more fervid climate, we have developed an acute, nervous delicacy of temperament far more akin to that of France than of England.
Soon you catch your first glimpse of a vineyard basking in the sun, its broad leaves silently turning sunlight into sugar, ripening vitis vinifera, the European grapes that make the world’s finest wines. For a moment you might imagine you’ve been mysteriously wafted to the French countryside, but no, this is the East End of Long Island, the most exciting new wine region in North America. You’ve reached your destination, but your journey of discovery has barely begun
By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.
One may live without bread, not without roses.
If you have food on your table, clothes on your back, a roof on your head, and a dream in your heart, you have everything you need in life.
Taking food alone tends to make one hard and coarse. Those accustomed to it must lead a Spartan life if they are not to go downhill. Hermits have observed, if for only this reason, a frugal diet. For it is only in company that eating is done justice; food must be divided and distributed if it is to be well received.