Best 2531 quotes in «food quotes» category

How good it is, when you have roast meat or suchlike foods before you, to impress on your mind that this is the dead body of a fish, this the dead body of a bird or pig.

How many would protest if restaurants began serving puppy and kitten flesh instead of calves? Robins instead of hens? Squirrels instead of pigs?

How sad for those who cannot enjoy what are after all prime pleasures of daily life, and perhaps for some the only ones, eating and drinking.

How old does a recipe have to be in order to be traditional? What should we think when an old industrial food like salted (corned) beef or pickled herring becomes a part of “traditional” ethnic cuisine?

How we prepare our food, how we consume our food really makes a difference in how our food satisfies us and shapes the role we give food in our lives. Is it something we stuff in to satisfy an urge or something we savor to feed us physically and sustain us spiritually?

How would your life be different if...You were conscious about the food you ate, the people you surround yourself with, and the media you watch, listen to, or read? Let today be the day...You pay attention to what you feed your mind, your body, and your life. Create a nourishing environment conducive to your growth and well-being today.

Humans look just like livestock now. We achieve a state of buttery plumpness before we've even reached sexual maturity. We experience powerful cravings for food that is slowly making us sick. We are...programmed to eat the wrong food. We aren't born calorie zombies, but that's what we have become.

Hunger of the heart is much stronger than hunger for food.

Hungry people need food, definitely not an advice!

Hurray', shouted Glokta. 'Porridge again!'He looked over at the motionless Practical. 'Porridge and honey, better than money, everything's funny, with porridge and honey!

Hunger gives flavour to the food.

Hvad som ey dit Øye, Ser nøye, Kandst du uden Harme fordøye.

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.

I act delighted, but I have zero interest in these Capitol people. They are only distractions from the food.

I am a miserable cook but an extremely talented eater.

I am much more than what you see. An artist who can wow you with a tasty squid ink tortellini and weave a tall tale.

I ate and drank what I wanted in Paris. Butter, duck fat, liver fat, triple-cream brie, deep cherry-red wines, pear, clementine and lavender jelly, crème cakes, caviar, escargot in sautéed pine nuts and garlic butter. I did what the French did, I licked my fingers, didn't care if people saw, what they thought. Father would've hated it, would've told me I was uncouth. I ate everything up, ate his money, was delightful everywhere I went. I learned how to wrap my tongue around accented vowels, spoke to this stranger and that. Nobody knew me, didn't expect anything from me. I wanted to stay like that forever.

I assure you that in all matters of discretion not involving food, we make etiquette tutors look like slobbering barbarians.

I believe celiac disease is a very serious ailment, and if you’re diagnosed with it, I’m pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me.

I believe in one that all people are dreaming. This now, past and future is just a long dream, some people wake up by dieing, other by suicide everything is about a choice. But the people which are dead in our world, there aren't dead in the other they are still alive and watching us and they are smiling at us and they want we to make our choice. To think then to do it!

I believe that nature is wise, and that we all have deep instincts within us that can provide the wisdom to know when to eat, what to eat, and when to stop eating. Everyone has and needs these primal instincts. The Warrior Diet allows you to make changes, to binge on carbohydrates or fatty foods like nuts, and still be fine. Other diets don’t allow this freedom. I believe that feeling free should be a part of your life. By introducing you to the Warrior Diet, I hope to relay how this sense of freedom will enrich your life in many ways.

Bought marmalade? Oh dear, I call that very feeble.

I came to know the food at high altitude observatories as some of the worst I had ever been served.

I come from a home where gravy is a beverage.

I can think of no sadder example of our food paradigm than two posters taped to the window of a California IHOP. One is a colorful photo of pancakes heaped with bananas, strawberries, nuts, syrups and whipped cream with the caption, 'Welcome to Paradise.' Lower down, an 8x10 photocopy states: 'Chemicals known to cause cancer or birth defects or other reproductive harm may be present in food or beverages sold here.' Such signs are posted on many fast-food outlets. Heaven isn't a place on earth, at least not at these drive-throughs.

I can’t for the life of me not eat something that I want to eat. You know how if you turned on a faucet in your sink to wash your hands, the idea of leaving the bathroom without turning it off is insane? That’s how I am about ignoring delicious food.

I can't be a cream puff.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

I could smell the food fill up my hunger before the order was even placed.

I did an about-face and veered into the sandwich shop. What I ordered is none of your business, but it was really good.

I despair of the term 'clean eating'...it necessarily implies that any other form of eating – and consequently the eater of it – is dirty or impure and thus bad.

I’d eat a picnic in Hades with him.

I didn't feel like I had control over anything else in my life, but food was something I could control, so I did.

I did not wait to hear the end of my father's story, for I had been with him myself after mass when we had met M. Legrandin; instead, I went downstairs to the kitchen to ask about the menu for our dinner, which was of fresh interest to me daily, like the news in a paper, and excited me as might the programme of a coming festivity.

I define culinary tourism as the intentional, exploratory participation in the foodways of an other - participation including the consumption, preparation, and presentation of a food item, cuisine, meal system, or eating style considered to belong to a culinary system not one’s own.

I’d never met a “why not?” person before. In the city, there’s generally more of a “why should I?” kind of vibe.

I don't confuse my digestive system, I just season simple food with hunger

I don't believe vegans (or vegetarians) who still get their (packaged, preservative/chemical-ridden) food from industrial food systems have any righteous ground to stand on, nor do I think a deep look at the sentient life of plants or the true environmental impact of agriculture permits them any comfortable distance from cruelty. Everything in this world eats something else to survive, and that something else, whether running on blood or chlorophyll, would always rather continue to live rather than become sustenance for another. No animal wants to be penned up and milked, or caged and harvested, and you've never seen plants growing in regimented lines of their own accord.

I DON'T KNOW ABOUT YOU, he said, BUT I COULD MURDER A CURRY.

I don't drink coffee I take tea my dear I like my toast done on one side ..." (Englishman in New York)

I don't eat food, I eat fat.

I don't have to move into Amanda's house to be present in her family. Even though I'm not there physically all the time, I want them to have something that says, 'I'm out here. I'm okay. I love you.' I want them to bite into a cookie, and think of me, and smile. Food is love. Food has a power. I knew it in my mind, but now I know it in my heart.

I don't know what it is about the food your mother makes for you, especially when it's something that anyone can make - pancakes, meat loaf, tuna salad - but it carries a certain taste of memory.

I don't know what I ate, but I felt immensely better after the first mouthful. It occurred to me that my vision of the fig-tree and all the fat figs that withered and fell to the earth might well have arisen from the profound void of an empty stomach.

I don't mean it unfavorably. I myself have a problem pushing away from the table. Some of us are simply hungrier than others, and what is there to be done about it? Are we meant to starve?

I don't know why Gaby's bothering to cater it at all. Honestly, couldn't she just stick a couple of arugula leaves on a plate and see if anybody dares to take a nibble?

I enjoyed my delicious bowl of onion soup with crusty bread so much that late afternoon. Meanwhile, it dawned on me that in me lives a love that most women won’t be able to comprehend.

I don't waste food, water, money, time and talent.

I enjoy working for my heat. I don't just press a button or twist a thermostat dial. I use the big crosscut saw and the axe, and while I'm getting my heat supply I'm working up an appetite that makes simple food just as appealing as anything a French chef could create.

If 22 bushels (1,300 pounds) of rice and 22 bushels of winter grain are harvested from a quarter acre field, then the field will support five to ten people each investing an average of less than one hour of labour per day. But if the field were turned over to pasturage, or if the grain were fed to cattle, only one person could be supported per quarter acre. Meat becomes a luxury food when its production requires land which could provide food directly for human consumption. This has been shown clearly and definitely. Each person should ponder seriously how much hardship he is causing by indulging in food so expensively produced.