Best 2531 quotes in «food quotes» category

American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery and often tastes of marzipan or raisins; it is seldom wrapped in anything but loving care.

Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.

A man takes a drink, the drink takes another, and the drink takes the man.

A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside, "I am not accustomed to take my wine in pills.

Americans may be drinking fewer alcoholic beverages, but they are certainly eating more of them than ever before. Wittingly or un.

Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of 'Fannie Farmer' or 'The Joy of Cooking'.

A mind of the caliber of mine cannot derive its nutrient from cows.

Among the liveliest of my memories are those of eating and drinking; and I would sooner give up some of my delightful remembered walks, green trees, cool skies, and all, than to lose my images of suppers eaten on Sabbath evenings at the end of those walks.

Among the classic tastes: bread sauce, Nuits St Georges Les Perdrix 1962, Worcestershire sauce, Toblerone and Bovril.

An apple is an excellent thing -- until you have tried a peach.

And dieting, I discovered, was another form of disordered eating, just as anorexia and bulimia similarly disrupt the natural order of eating. "Ordered" eating is the practice of eating when you are hungry and ceasing to eat when your brain sends the signal that your stomach is full. ... All people who live their lives on a diet are suffering. If you can accept your natural body weight and not force it to beneath your body's natural, healthy weight, then you can live your life free of dieting, of restriction, of feeling guilty every time you eat a slice of your kid's birthday cake.

And every day when I've been good, I get an orange after food.

And don't forget music - music in the kitchen is an essential ingredient!

And Honey, I miss you and I'm being good. And I'd love to be with you if only I could.

And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven't yet worked out that a pair of knitting needles is no way to capture food?

And Mocha's berry, from Arabia pure, In small fine china cups, came in at last. Gold cups of filigree, made to secure the hand from burning, underneath them place. Cloves, cinnamon and saffron, too, were boiled Up with the coffee, which, I think, they spoiled.

And then I saw the menu, stained with tea and beautifully written by a foreign hand, and on top it said..."Chips with everything". Chips with every damn thing. You breed babies and you eat chips with everything.

And then you bit onto them, and learned once again that Cut-me-own-Throat Dibbler could find a use for bits of an animal that the animal didn't know it had got. Dibbler had worked out that with enough fried onions and mustard people would eat anything.

And Tom brought him chicken soup until he wanted to kill him. The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.

And through the hall there walked to and fro A jolly yeoman, marshall of the same, Whose name was Appetite; he did bestow Both guestes and meate, whenever in they came, And knew them how to order without blame.

And to use something as elegant as a tree? Imagine this design assignment: Design something that makes oxygen, sequesters carbon, fixes nitrogen, distills water, makes complex sugars and foods, changes colors with the seasons, and self-replicates. and then why don't we knock that down and write on it?

And what, Socrates, is the food of the soul? Surely, I said, knowledge is the food of the soul.

And you stagger down to break your fast. Greasy bacon and lacquered eggs And coffee composed of frigid dregs.

An Englishman teaching an American about food is like the blind leading the one-eyed.

An epicure is one who gets nothing better than the cream of everything but cheerfully makes the best of it.

An egg is always an adventure; the next one may be different.

A newborn baby has only three demands. They are warmth in the arms of its mother, food from her breasts, and security in the knowledge of her presence. Breastfeeding satisfies all three.

An entomologist is not a bug.

Animal crackers, and cocoa to drink That is the finest of suppers, I think When I'm grown up and can have what I please, I think I shall always insist upon these.

Another sad comestive truth is that the best foods are the products of infinite and wearying trouble. The trouble need not be taken by the consumer, but someone, ever since the Fall, has had to take it.

An onion can make people cry but there's never been a vegetable that can make people laugh.

A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.

Anyone who eats three meals a day should understand why cookbooks outsell sex books three to one.

An understanding of what food is and how cooking works does no violence to the art of cuisine, destroys no delightful mystery. Instead, the mystery expands from matters of expertise and taste to encompass the hidden patterns and wonderful coincidences of nature.

Any of us would kill a cow rather than not have beef.

Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it.

Anything that is white is sweet. Anything that is brown is meat. Anything that is grey, don't eat.

Anytime a person goes into a delicatessen and orders a pastrami on white bread, somewhere a Jew dies.

Any two meals at a boarding-house are together less than two square meals.

A person who can get a good table at Chez Panisse at the last minute is a very important person indeed. Royalty begins with Alice Waters.

A pasty costly-made, Where quail and pigeon, lark and leveret lay, Like fossils of the rock, with golden yolks Imbedded and injellied.

A philosopher is a person who doesn't care which side his bread is buttered on; he knows he eats both sides anyway.

Approaching the stove, she would don a voluminous apron, toss some meat on a platter, empty a skillet of its perfectly cooked a point vegetables, sprinkle a handful of chopped parsley over all, and then, like a proficient striptease artist, remove the apron, allowing it to fall to the floor with a shake of her hips.

Appetite, a universal wolf.

A potato is a poor thing, poorly treated. More often than not it is cooked in so unthinking and ignorant a manner as to make one feel that it has never before been encountered in the kitchen.

Artichoke: That vegetable of which one has more at the finish than at the start of dinner.

A recipe is not meant to be followed exactly - it is a canvas on which you can embroider.

A restaurant is a fantasy-a kind of living fantasy in which diners are the most important members of the cast.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

A rich and varied menu is for people who have no work to do.