Best 2531 quotes in «food quotes» category

In addition to contributing to erosion, pollution, food poisoning, and the dead zone, corn requires huge amounts of fossil fuel - it takes a half gallon of fossil fuel to produce a bushel of corn.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned to perfection and served in a creamy nest of mashed farm potatoes and strictly fresh garden vegetables. Of course, what you get is cole slaw and a slab of meat, but that doesn't matter because the menu has already started your juices going. Oh, those menus. In America, they are poetry.

In case my life should end with the cannibals, I hope they will write on my tombstone, 'We have eaten Dr. Schweitzer. He was good to the end.'

In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.

In Ethiopia, where I was born, all the cooks are women. When I grew up in Sweden, my mom and my grandmother did predominantly all the cooking. Then I changed to restaurant kitchens, where all of a sudden there were just more men than women, and I always thought that was weird.

Indigestion: A disease which the patient and his friends frequently mistake for deep religious conviction and concern for the salvation of mankind. As the simple Red Man of the Western Wild put it, with, it must be confessed, a certain force: 'Plenty well, no pray; big belly ache, heap God.'

I never eat sushi. I have trouble eating things that are merely unconscious.

I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

I never thrust my nose into other men's porridge. It is no bread and butter of mine; every man for himself, and God for us all.

I never met a Cab I didn't like.

In general, I think, human beings are happiest at table when they are very young, very much in love or very alone.

In France, cooking is a serious art form and a national sport.

In general, mankind, since the improvement of cookery, eats twice as much as nature requires.

In moments of considerable strain, I tend to take to bread-and-butter pudding. There is something about the blandness of soggy bread, the crispness of the golden outer crust and the unadulterated pleasure of a lightly set custard that makes the world seem a better place to live.

In modern America, food is abundant everywhere except aboard commercial airplanes.

In Italy, they add work and life on to food and wine.

In medieval times the habit arose of expressing a man's wealth, no longer in terms of the amount of land in his estate, but of the amount of pepper in his pantry. One way of saying that a man was poor was to say that he lacked pepper. The wealthy lacked pepper. The wealthy kept large stores of pepper in their houses, and let it be known that it was there: it was a guarantee of solvency.

In my food world, there is no fear or guilt, only joy and balance.

In my experience of vegan food it tends to be a symphony of beige.

In nothing more is the English genius for domesticity more notably declared than in the institution of this festival-almost one may call it-of afternoon tea...the mere chink of cups and saucers tunes the mind to happy repose.

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.

Innovations that are guided by smallholder farmers, adapted to local circumstances, and sustainable for the economy and environment will be necessary to ensure food security in the future.

In onion is strength; and a garden without it lacks flavour. The onion, in its satin wrappings, is among the most beautiful of vegetables; and it is the only one that represents the essence of things. It can almost be said to have a soul.

In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.

In Spain, attempting to obtain a chicken salad sandwich, you wind up with a dish whose name, when you look it up in your Spanish-English dictionary, turns out to mean: Eel with big abcess.

In taking soup, it is necessary to avoid lifting too much in the spoon, or filling the mouth so full as almost to stop the breath.

In the last analysis, a pickle is a cucumber with experience.

In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.

In that intensely busy time of children and work, soup became my stalwart friend and I learned its true value. Anyone who's been there knows. You're busy, too much to do, time vanishes, the kids are relentless, and everyone is hungry all the time. Something as comforting, delicious, and practical as soup is like gold.

In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce.

In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have a heartier appetite. On a dozen Gardiner's Island oysters, a bowl of clam chowder, a peck of steamers, some bay scallops, three sauteed soft-shelled crabs, a few ears of fresh picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island Duck, he might have written a masterpiece.

In the next ten years, one of the things you're bound to hear is that animal protein is one of the most toxic nutrients of all that can be considered. Quite simply, the more you substitute plant foods for animal foods, the healthier you are likely to be.

In 'The Republic' he [Plato] states that the enjoyment of food is not a true pleasure because the purpose of eating is to relieve pain - hunger.

In the orchestra of a great kitchen, the sauce chef is a soloist.

In this uncertain world, the food is disposable. It is the wrappings that are permanent.

In the United States all business not transacted over the telephone is accomplished in conjunction with alcohol or food, often under conditions of advanced intoxication. This is a fact of the utmost importance for the visitor of limited funds... for it means that the most expensive restaurants are, with rare exceptions, the worst.

I once went out with this wild girl. She made French toast and got her tongue caught in the toaster.

I prefer the Chinese method of eating.... You can do anything at the table except arm wrestle.

I prefer not to eat food that has a face.

I prefer milk because I am a Prohibitionist, but I do not go to it for inspiration.

...I prefer not to have among my guests two people or more, of any sex, who are in the first wild tremours of love. It is better to invite them after their new passion has settled, has solidified into a quieter reciprocity of emotions. (It is also a waste of good food, to serve it to new lovers.)

I put instant coffee in a microwave oven and almost went back in time.

I really don't think I need buns of steel. I'd be happy with buns of cinnamon.

I sacrifice to no god save myself - And to my belly, greatest of deities.

I saw few die of hunger; of eating, a hundred thousand.

I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'

I said to my friends that if I was going to starve, I might as well starve where the food is good.

I saw a cavalry captain buy vegetable soup on horseback. He carried the whole mess home in his helmet.

It has always pleased me to read while eating if I have no companion; it gives me the society I lack. I devour alternately a page and a mouthful; it is as though my book were dining with me.