Best 2531 quotes in «food quotes» category

People ask me: Why do you write about food? Why don't you write about the struggle for power and security, and about love, the way others do? They ask it accusingly, as if I were somehow gross, unfaithful to the honour of my craft. The easiest answer is to say that, like most other humans, I am hungry. But there is more than that. It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straighly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it...and then the warmth and richness and fine reality of hunger satisfied...and it is all one. I tell about myself and how I ate bread on a lasting hillside, or drank red wine in a room now blown to bits, and it happens without my willing it that I am telling too about the people with me then, and their other deeper needs for love and happiness. There is food in the bowl, and more often than not, because of what honesty I have, there is nourishment in the heart, to feed the wilder, more insistent hungers. We must eat. If, in the face of that dread fact, we can find other nourishment, and tolerance and compassion for it, we'll be no less full of human dignity. There is communion of more than our bodies when bread is broken and wine drunk. And that is my answer, when people ask me: Why do you write about hunger, and not wars or love?

People ate everyday, and often times they didn't pause when standing in the fresh produce section of the grocery store to realize the magnitude of God's earth that feeds them.

People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding lime juice to scalloped potatoes try to understand there must be a reason for this.

People think that food cheers you up, that a doughnut cures all ills, but this only works for trivial complaints. When real disaster strikes, food chokes you.

People who always convert old stew to Jollof Rice hardly let go of their past.

People want to think of a food tradition as something that would continue unchanging and timeless, unless some outside force knocked things askew.

people who eat 3 meals a day throughout life have never really tasted Food...

Perhaps a past of bingeing, restricting, or purging comes back to haunt you from time to time. Maybe you have to fight hard battles against vanity, gluttony, and shame. But with God’s saving power, every new day is a gift, an opportunity to detach yourself from tormenting thoughts about food or how you look and to attach yourself to God. Remember, we all hunger for God, more than we hunger for a big bowl of ice cream or a perfect physique.

Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.

Perhaps this war will make it simpler for us to go back to some of the old ways we knew before we came over to this land and made the Big Money. Perhaps, even, we will remember how to make good bread again. It does not cost much. It is pleasant: one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with peace, and the house filled with one of the world's sweetest smells. But it takes a lot of time. If you can find that, the rest is easy. And if you cannot rightly find it, make it, for probably there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.

Perhaps they should feel this safe sand blow away so that their heads are uncovered for a time, so that they will have to taste not only the solid honesty of my red borscht, but the new flavor of the changing world.

Pesa ni ya muhimu kwa sababu ya mahitaji ya lazima ya wanadamu kama vile chakula, maji, malazi, elimu, usafi, mavazi, na afya, lakini ni ya maana kwa sababu ya wanawake.

Pie may just be the Madonna-whore of the dessert world.

Pizza tastes as good as being skinny feels.

Pizza is like the entire food pyramid!

Plants are also integral to reweaving the connection between land and people. A place becomes a home when it sustains you, when it feeds you in body as well as spirit. To recreate a home, the plants must also return.

Planted, a single corn seed yielded more than 150 fat kernels, often as many as 300, while the return on a seed of wheat was something less than 50:1

Plenty of foods inside my stomach.Soul is empty.

Počkej. To mi chceš naznačit, že došly ředkvičky?

Polly had a gift for baking pies, and she poured her heart and soul into every one she made.

Poor quality food was a feature of high altitude observatories.

Popcorn for breakfast! Why not? It's a grain. It's like, like, grits, but with high self-esteem.

Populations eating a remarkably wide range of traditional diets generally don't suffer from these chronic diseases. These diets run the gamut from ones very high in fat (the Inuit in Greenland subsist largely on seal blubber) to ones high in carbohydrate (Central American Indians subsist largely on maize and beans) to ones very high in protein (Masai tribesmen in Africa subsist chiefly on cattle blood, meat and milk), to cite three rather extreme examples. But much the same holds true for more mixed traditional diets. What this suggests is that there is no single ideal human diet but that the human omnivore is exquisitely adapted to a wide range of different foods and a variety of different diets. Except, that is, for one: the relatively new (in evolutionary terms) Western diet that that most of us now are eating. What an extraordinary achievement for a civilization: to have developed the one diet that reliably makes its people sick!

Pork and chicken grease, the aromatics of choice for the Cajun.

Poverty has deceived many of us into believing that some people who are in that state love the food, clothes, places, and people that they do not even like. The same can be said about wealth.

prepare your food in keeping with monastic traditions—simple, basic, healthy, balanced.

Previous experience had taught me that any expedition marches on its stomach.

Preparing the communal evening meal sometimes caused arguments. Every village in Sicily had a different recipe for squid and eels, disagreed on what herbs should be disbarred from the tomato sauce. And whether sausages should ever be baked.

Putting food under lock and key was one of the great innovations of your culture. No other culture in history has ever put food under lock and key - and putting it there is the cornerstone of your economy.[...] Because if the food wasn't under lock and key, Julie, who would work?

Push-button motorbike horns, once aroused into action, were like a gaggle of intermittently disgruntled geese caught a in the middle of a very large swarm of fat and lumbering bees: a rumbling engine noise. The bees lurch, barge, and buzz. The geese grumble, natter, and quack. Every day the geese and the bees wake up in the same mood and in the same place.

Prior Preparation Prevents Poor Performance, as they say in the army - and I always, always want to be ready. Just like Bigfoot.

Probably one of the most private things in the world is an egg before it is broken.

Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.

Radiation does discriminate. If you are sedentary and eating processed foods then you will be more affected than a person that exercises and eats fresh organic food.

Quienes hemos pasado más de tres días en el extranjero conocemos una verdad fundamental y, tristemente, poco estudiada: el correcto funcionamiento del organismo del mexicano depende del suministro, suficiente y de buena calidad, del complejo T. Este conjunto de aminoácidos esenciales, presente en los alimentos que comienzan con esa grafía -tacos, tortas, tamales, tostadas, tlacoyos, tlayudas, totopos- y en otros tantos con una inicial distinta -chalupas, chilaquiles, enchiladas, enfrijoladas, garnachas, gorditas, huaraches, memelas, molletes, pambazos, quesadillas, sopes, etcétera-, parece ser el gran catalizador y desencadenador de nuestras descargas de endorfinas, a cuyo encanto estamos tan habituados que, cuando la distancia -o la dieta- nos privan de él, nos embarga una tristeza profunda, una sensación como de orfandad, de vacío en el alma... y en la tripa.

Ramadan is not fasting. Ramadan is an Islamic feast where one stuffs oneself twice a day with food, and in between lets ones intestines dry out. To describe that process as 'fasting' seems rather ubiquitous to me. The amount of food transported into the body is probably exactly the same, but because of the dehydration the food is processed less effectively. As customs go, most customs are typically silly and Ramadan is no exception. I can accept such silliness when people keep it to themselves, but unfortunately one sees such a sharp rise in 'policing' others that even non Muslims are now experiencing violence because they are eating at daytime in the Ramadan period.

Raw ingredients trump recipes every time; farmers and ranchers who coax the best from the earth can make any of us appear to be a great cook.

Rationally, factory farming is so obviously wrong, in so many ways. In all of my reading and conversations, I've yet to find a credible defense of it. But food is not rational. Food is culture, habit, and identity.

Reading is food for the brain.

Red onions are especially divine. I hold a slice up to the sunlight pouring in through the kitchen window, and it glows like a fine piece of antique glass. Cool watery-white with layers delicately edged with imperial purple...strong, humble, peaceful...with that fiery nub of spring green in the center...

Revel in grossness. Leave food in your teeth. Proudly display feminine hygiene products.

Regardless of your starting point, past failures or bad luck with familial genes, you can turn things around quickly – starting with your next mail and next workout. Your genes expect you to be lean, strong, energetic and healthy.

Relationships, like all human experiences, are transient; they change every day and are meant to be enjoyed in the present. When I hear people say you need to "work" at a relationship, what that often really means is just seeing through the day-to-day; listening to another person, listening to yourself, not getting stuck on hurts from the past, and not getting lost in what might come. To be in a relationship with someone you respect, care about and value is a gift, and when you take that in the day-to-day, you honor yourself and your partner each day. Eating is no different in that you can honor yourself at each meal. So much time in relationships is spent hashing the past, and arguing about things that haven't yet happened. A relationship cannot be "hoarded", just like a meal cannot be prolonged by taking home the leftovers.

Researchers have found that people (and animals) presented with large portions will eat up to 30 percent more than they could otherwise. Human appetite, it turns out, is surprisingly elastic, which makes excellent evolutionary sense: It behooved our hunter gatherer ancestors to feast whenever the opportunity presented itself, allowing them to build up reserves of fat against future famine.

Reversing the historical trajectory of human eating, for this meal the forest would be feeding us again.

Right, I totally forgot. I can’t wait to taste the flummery.” “I’m not sure if I want to know what that is,” Manning said. “It’s a sort of jelly, but made into a mold that is shaped like a castle or a tower or just a”—Debbie Mae wiggled one hand—“big wobbly thing. The ragout of veal will be a hit, I’m sure. And the Roman punch will have to be changed a little bit. It’s usually lemon water and hot syrup with a lot of rum.

Rotten people will taste rotten ice cream.

Resistence takes place on many planes. Occasionally it can be dramatic and public, but most of the decisions we are faced with are mundane and private. What to eat is a choice that we make several times a day, if we are lucky. The cumulative choices we make about food have profound implications. Food offers us many opportunities to resist the culture of mass marketing and commodification. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. We can merge appetite with activism and choose to involve ourselves in food as cocreators. (Page 27)

Rotla (bread) and vegetables (food) are to be eaten for the purpose of putting out hunger, not for taste. If you eat for taste, then you will not like to eat. It will become a thing to suffer (ved). This world is rotting due to the three sufferings (due to the 3 veds (genders)).

Sara had never eaten such a delicious meal in her life: succulent lobster and quail meat baked in pastry, and chicken breasts rolled in crumbly batter, fried in butter, and covered with a rich Madeira sauce. Derek kept urging her to try different morsels: a bite of potato soufflé dabbed with sour cream, a spoonful of liqueur-flavored jelly that dissolved on her tongue, a taste of salmon smothered in herbs.