Best 2531 quotes in «food quotes» category

In exploring the worlds cultures, few means are as powerful and unfailingly unifying as food.

Inhabitants of urban industrial cultures have no point of contact with grain, chickens, cows, or, for that matter, with topsoil. We have no basis of experience to outweigh the arguments of political vegetarians. We have no idea what plants, animals, or soil eat, or how much. Which means we have no idea what we ourselves are eating.

In its essence, a meal is a creative act that has its genesis in the mind of someone who cares enough to plan it, gather ingredients and labor over its creation.

In Louisiana, one of the first stages of grief is eating your weight in Popeyes fried chicken. The second stage is doing the same with boudin. People have been known to swap the order. Or to do both at the same time.

In many cases, it was the woman’s stomach—not her heart—that fell for her man.

In my mother's book, a vegetarian is somebody who is not concern with his or her diet and health. "Someone who prefer bush and grass, as if they is sheeps and cows, is somebody who don't have enough food to put in his mouth," she always say. Only vegetarians eat dryfood regularly—and like to eat it, too. It is not considered normal for a person to cook food that doesn't have some amount o' meat or fish to go with it. Only someone who is starving, who don't have money to buy a fish head or a single flying fish or even the head of a dolphin—in other words, a person who is "catching his arse"—has to eat dryfood. A person at this stage is a person one remove from having to cook bakes for breakfast, lunch and dinner.

In geometry, whenever we had to find the area of a circle, pi * radius squared, I would get really hungry for pie. Square pie.

In reality, our needs are very few. Our basic needs of food, water, clothing and shelter can be fulfilled by only a small amount of money. However, there is no limit to our greed and megalomania.

In regard to the aetiology of infectious diseases we must abandon the notions conceived in time of Koch, Ehrlich and Pasteur on the 'pathogenic' nature of the microorganisms of external and internal media. In the full sense of the word it is not the bacteria themselves that are pathogenic, but those physiological correlations which exist in the given organism at a particular moment and which are organically connected with the disturbances in its regulative systems and nervous mechanisms. There are no special 'pathogenic' microbes in nature; there are, however, no end of factors that promote susceptibility in a normally resistant subject, and vice versa.

Input quality data, output quality performance.

In our society, we often tend to ignore what our bodies are telling us and instead are encouraged to medicate the symptoms with sleeping pills, stool softeners, a few beers, and a burrito. The problem with this approach is that whatever your body is trying to tell you gets lost beneath your attempts to cover it up.

Inside, the box was divided into tiered chambers, each with a lacquered lid, and these held a selection of ground and whole spices: sage, turmeric, cumin, ginger, mustard, cinnamon, asafetida, mace, cayenne, and cloves. I felt like an emperor receiving the treasures of a new country. The odor rising from the box was like a clambering vine wrapping itself thickly around my head, musky with the deep minerals of the earth and dusting my shoulders with a rainbow of pollen.

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!

Inspiration is the best food for mind.

Instead of going out on Saturday night as planned, I decided to stay in with a few of my closest friends from the complex carbohydrate family. Well actually, like most of my friends, they're not that complex.

In the absence of organized religion, faith abounds, in the form of song and art and food and strong arms.

In some cases, it is the woman’s stomach—not her heart—that has left her man for another.

Instead, choose decaf for your second cup of the day, engage in good sleeping habits, moderate insulin production in your diet, exercise Primally and boost energy naturally with cold water plunges, deep breathing sequences, napping or quick exercise breaks after long periods of inactivity.

Integrating the beauty of seasonal change into the residence was a concept that remains true even today even in the more cramped, inner city machiya.

In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake.

In the newspapers the row about the prospect of genetically modified food raged on, and yet here were consumers effectively demanding lambs with four back legs.

In the modern food landscape, the Krafts, Monsantos, and Archer Daniels Midlands are standing in the way of food democracy.

In the past, my brain could only compute perfection or failure—nothing in between. So words like competent, acceptable, satisfactory, and good enough fell into the failure category. Even above average meant failure if I received an 88 out of 100 percent on an exam, I felt that I failed. The fact is most things in life are not absolutes and have components of both good and bad. I used to think in absolute terms a lot: all, every, or never. I would all of the food (that is, binge), and then I would restrict every meal and to never eat again. This type of thinking extended outside of the food arena as well: I had to get all of the answers right on a test; I had to be in every extracurricular activity […] The ‘if it’s not perfect, I quit’ approach to life is a treacherous way to live. […] I hadn’t established a baseline of competence: What gets the job done? What is good enough? Finding good enough takes trial and error. For those of us who are perfectionists, the error part of trial and error can stop us dead in our tracks. We would rather keep chasing perfection than risk possibly making a mistake. I was able to change my behavior only when the pain of perfectionism became greater than the pain of making an error. […] Today good enough means that I’m okay just the way I am. I play my position in the world. I catch the ball when it is thrown my way. I don’t always have to make the crowd go wild or get a standing ovation. It’s good enough to just catch the ball or even to do my best to catch it. Good enough means that I finally enjoy playing the game.

In the rather informal survey I have taken over the years on intensity of interest in food by profession, lawyers rank only a few trades below concert pianists....

IN the midst of a busy life, we can all create a space to taste and see God's goodness. This begins by recognizing food as a gift from God instead of a commodity. Every mealtime is an opportunity to be on the lookout for Christ to reveal himself in surprising ways. We can all pause in order to pay attention to the One who has provided the food before us

In today's world hunger for sanity seems to be more intense than our hunger for food.

Intolerance to gluten has been understood for thousands of years and one can only wonder why the average time from first symptoms to diagnosis takes a decade in modern corporate medicine.

In Tuzla, erzählt sie, gebe es Kinder, die noch nie eine Portion Pommes frites gesehen haben. Hach, denke ich, so viel Elend auf der Welt. "Und Sie", frage ich, "schon mal eine Portion Pilav gesehen?" Sie stutzt. "What’s Pilav?" "Fastfood"‚ sage ich. "Landestypisch." Das habe ich von der Menütafel an der Wand in ihrem Rücken abgelesen. Sie wechselt das Thema.

Invest in what's real. Clean as you go. Drink while you cook. Make it fun. It doesn't have to be complicated. It will be what it will be.

In Vietnamese hoa means 'flower' and the first thing we noticed on the menu was lau hoa, flower hotpot. This was where we were meant to be. Stunning fresh blossoms of squash, daylilies, white so dua flowers, lotus stems and yellow velvetleaf buds made up the floral ingredients in our flower hotpot. All of these were cooked together in a light pineapple soup base that included chunks of salmon. The restaurant's brochure explained why the name had been chosen: 'Chi Hoa, which means "flowers", is a common name of many Vietnamese women who are sophisticated, caring and always bring great love into every meal they cook for their family.

In united families, they might sleep with half filled stomach but no one sleeps with empty stomach.

I remember an hypothesis argued upon by the young students, when I was at St. Omer's, and maintained with much learning and pleasantry on both sides, 'Whether supposing that the flavour of a big who obtained his death by whipping (per flagellationem extremem) superadded a pleasure upon the palate of a man more intense than any possible suffering we can conceive in the animal, is man justified in using that method of putting an animal to death?' I forget the decision.

In those days food was never just sustenance; the very act of cooking knit our disparate lives together.

In your name, the family name is at last because it's the family name that lasts.

I pat her on the head. "Oh, naive little Kitten. Dear, foolish girl. This cookie is worth all this and more. Sit or you will not partake.

I prefer noodles when they're raw, they taste just as good, but reward you with a satisfying crunch...

I sat down at the table without any very high hopes, for both Julian and Winifred, as is often the way with good, unworldly people, hardly noticed what they ate or drank, so that a meal with them was a doubtful pleasure.

Is it an eggageration to say Clement Soup and Sourdough saved me? At night, instead of fitfully reviewing the day's error while my stomach swam and churned, I... fell asleep. My course steadied. I had taken on ballast in the form of spicy broth and fragrant bread and, maybe, two new friends, or sort-of-friends, or something.

I really like to cook. I used to do it lots for Mom, who's almost as useless as you, and it means I can practice describing all the different dishes. That always makes narratives seem less repetitive - and you can use them as metaphors, too.

I resent when I go out to dinner and they try to sell me the healthy food for the same price as the good food.

I stared you chew down your Swedish meatballs. I hope you could see how you chewed my heart then spit it out

Is it okay?” I nodded and continued chewing. “Y-you made me my first sub.” He smiled. “You remembered.

Is there any more feudal, soul eradiating experience than standing before the little window on a microwave oven watching the carousel slowly revolve your frozen block of dinner? Time spent this way might be easier than cooking but it is not enjoyable & surely not ennobling. It is to feel spiritually unemployed, useless to self & humanity.

Is it possible we love and rely on food more than we love and rely on God?

I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.

I strongly believe that a very good way to start on the Warrior Diet is by following the diet elements first. This alone will probably do the job. Moreover, it may stimulate even sedentary people to begin some kind of physical activity, due to all the extra energy people generally feel when they become warriors.

It appears your son was 85 percent curry!

I tell Esther she should ease up on lard. There's no need to mix lard in with Scottie's rice, chicken, and beans. I tell her she hasn't read the blogs. I've read the blogs. I know what Scottie should eat.

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.

I think this goat must have been fed on old boots,' Stubble complained as he chewed the last scraps of flesh from the bones littering his stew.