Food Culinary Quotes & Sayings

It's food too fine for angels, yet come, take and eat thy fill! — Edward Taylor

Of all the so-called variety meats, none presents a steeper challenge to the food persuader than the reproductive organs. Good luck to Deanna Pucciarelli, the woman who seeks to introduce mainstream America to the culinary joys of pig balls. "I am indeed working on a project on pork testicles," said Pucciarelli, director of the Hospitality and Food Management Program at - fill my heart with joy! - Ball State University. — Mary Roach

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

The feet-on-the-stove stance of this book is a deliberate attempt to cure myself, and anyone else who will listen, of the nasty habit of worrying the world to pieces like a terrier with a rag. What we are up to here is not the hasty shaking loose of a culinary result, but a patient rumination on cooking itself. There are more important things to do than hurry. — Robert Farrar Capon

If you could choose to master a single ingredient, no choice would teach you more about cooking than the egg. It is an end in itself; it's a multipurpose ingredient; it's an all-purpose garnish; it's an invaluable tool. The egg teaches your hands finesse and delicacy. It helps your arms develop strength and stamina. It instructs in the way proteins behave in heat and in the powerful ways we can change food mechanically. It's a lever for getting other foods to behave in great ways. Learn to take the egg to its many differing ends, and you've enlarged your culinary repertoire by a factor of ten. — Michael Ruhlman

cheese-dip for lunch and dinner and yogurt, oats and blueberries for breakfast. The thought of eating anything else make her stomach queasy. Angie wondered how much longer the food choice would last and what the next few weeks of culinary delights her body would — Ashley Fontainne

The history of the bagel suggests that Americans' shifting, blended, multi-ethnic eating habits are signs neither of postmodern decadence, ethnic fragmentation, nor corporate hegemony. If we do not understand how a bagel could sometimes be Jewish, sometimes be "New York," and sometimes be American, or why it is that Pakistanis now sell bagels to both Anglos and Tejanos in Houston, it is in part because we have too hastily assumed that our tendency to cross cultural boundaries in order to eat ethnic foods is a recent development - and a culinary symptom of all that has gone wrong with contemporary culture.

It is not. The bagel tells a different kind of American tale. It high- lights ways that the production, exchange, marketing, and consumption of food have generated new identities - for foods and eaters alike. — Donna Gabaccia

There are very few men and women, I suspect, who cooked and marketed their way through the past war without losing forever some of the nonchalant extravagance of the Twenties. They will feel, until their final days on earth, a kind of culinary caution: butter, no matter how unlimited, is a precious substance not lightly to be wasted; meats, too, and eggs, and all the far-brought spices of the world, take on a new significance, having once been so rare. And that is good, for there can be no more shameful carelessness than with the food we eat for life itself When we exist without thought or thanksgiving we are not men, but beasts. — Mary Francis Kennedy Fisher

It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish. — Ruth Reichl

The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament. — Monica Baldwin

As the excesses of 'molecular gastronomy' have slowly faded away, like the smell of a particularly pungent fart, a breath of fresh culinary air has swept across the country. I've been passionately interested in food and drink for more than 30 years and writing about it for a decade. In my experience there has never been a more exciting time to eat out in this country. — Andy Lynes

Nothing mitigates the throes of depression like a steaming plate of spaghetti and meatballs with marinara sauce and grated parmasan cheese, with a good fresh bread to wipe up. — Paul Clayton

But the goal of the arts, culinary or otherwise, is not to increase our comfort. That is the goal of an easy chair. — Jeffrey Steingarten

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. — Austin Clarke

Needless to say, food is used to constrain as well as to unify the members of many faiths. Most religions meddle in the day-to-day culinary habits of their adherents. — Michael Krondl

Southern food has been riding a long wave of popularity that has elevated cooking in Southern cities. But it has also led to a formulaic culinary canon laden with house-cured pork products, bespoke grits and lots of food served in Mason jars. The cooks who defined the style were mostly men in tourist-heavy towns like Atlanta, Nashville and Charleston, S.C. Chefs who didn't cook like that risked losing business. — Anonymous

I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life. — Wolfgang Puck

We reject certain food because it is rotten. Certain food we can see is fresh. But there is this creative space between fresh food and rotten food where most of human culture's most prized delicacies and culinary achievements exist. — Sandor Katz

Emeril is a one-in-a-million Renaissance man. In 2002, he established his foundation to support children's educational programs to inspire and mentor young people through culinary arts, school food and nutrition. — Robin Leach

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date. — Daniel Boulud

It is contrary to the will of God to eat delicate food hastily. — Zhang Zhao

She found Diana's room. Diana was sitting in her bed using a remote control to idly flip through the channels on the wall-mounted TV.
"You," Diana said by way of greeting.
"Me," Astrid said.
"Can't believe it," Diana said. "All this time. And there's still nothing on."
Astrid laughed and lowered herself slowly into a chair. "You know how they say hospital food is so awful? Somehow I'm not having that reaction."
"Tapioca beats rat," Diana said.
"I never minded rat as much as that dog jerky we were getting for a while. The stuff Albert had them flavor with celery salt? That was the culinary low point for me."
"Yeah, well, I had a lower low point," Diana said, sounding angry. Or maybe not angry, maybe hurt.
Astrid put a hand on Diana's arm, and Diana did not shake it off. — Michael Grant

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more. — Marcus Samuelsson

And, of course, the funniest food of all, kumquats. — George Carlin

If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. — Sally Edwards

I like to say, 'Chop suey's the biggest culinary joke that one culture has ever played on another,' because chop suey, if you translate into Chinese, means 'tsap sui,' which, if you translate back, means 'odds and ends.' — Jennifer Lee

The food here is so tasteless you could eat a meal of it and belch and it wouldn't remind you of anything. — Redd Foxx

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly. — Kate Christensen

The right food always comes at the right time. Reliance on out-of-season foods makes the gastronomic year an endlessly boring repetition. — Roy Andries De Groot

If the English can survive their food, they can survive anything. — George Bernard Shaw

My parents owned a soul food diner. It inspired me to go to culinary school. — Flavor Flav

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school. — Alton Brown

Great food needed more than chefs; it needed gourmet diners. — Nicole Mones

Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users. — Tom Douglas

Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients. — Emeril Lagasse

A culinary triumph: the ingenious use of food as an offensive weapon. — James Hamilton-Paterson

You know, I hate to borrow Apple's tag, but think different. Really. From the very beginning. I didn't know what the fast-food rules were. I got my training at the Culinary Institute Of America, and then I opened up a fast food place according to fine dining rules. — Steve Ells

All that changing of plates and flapping of napkins while you wait 40 minutes for your food. — Hugh Casson

These connections between food and wine and people has taught me the largest lesson in my life, one that I have made my culinary life's quest: the difference between taste and flavor. We experience taste in a number of ways through our senses - what food feels like in our mouths, what it smells like, looks, feels, and even sounds like. Flavor, for me, is more allusive. As I braise a Don Watson lamb — Cate Conniff

A six mile meteorite cannot compare with a culinary cataclysm of this magnitude. — Michelle Franklin

I like neither new clothes nor new kinds of food. — Albert Einstein

I come from food the way some people come from money. Food was the medium I grew up in, what we talked about, what shaped our days. — Elizabeth McCracken

The real, native South Seas food is lousy. You can't eat it. — Victor Hugo

Being Italian, I have a very special relationship with the culinary arts. One my projects was to share Italian cultural food with my colleagues. — Luca Parmitano

Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside. — Yotam Ottolenghi

If there is anything we are serious about, it is neither religion nor learning, but food. — Lin Yutang

Cake baking has to be, however innocently, one of the great culinary scams: it implies effort, it implies domestic prowess; but believe me, it's easy. — Nigella Lawson

Luella had been Lou's favorite grandma. Some grandmas took their grandchildren to parks, or bought them books and dolls, or shared their special stories. Her grandma shared her recipes. She taught Lou how to check when a roast turkey was done, chop veggies without cutting off a finger, and bake a coconut cake grown men swooned over. A fog of comforting smells had perpetually blanketed her kitchen- an expression of her love so strong you could taste it. Lou caught the culinary bug during those early days and loved that she was named after her grandma, even if Lou believed she'd never make food quite as delicious. — Amy E. Reichert

QUICK TALK Kelis The 34-year-old singer first hit it big in 2003 with a single called "Milkshake." In the decade since, she's diversified her menu with a stint at Le Cordon Bleu culinary school, a hosting gig for the Cooking Channel and a new album, out April 22. It's titled
what else?
Food. — Anonymous

We ought to know about our culinary past. Food and identity is terribly important ... I don't mean we should go out and eat historic dishes, but we should know what makes us different ... self-confident nations have that sense of where they come from. — Tom Jaine

In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition. — Adam Richman

They are here to help pack the gold, mistress. The women wouldn't be able to do it quickly enough , but I reverently ask that you don't tell them I said so. The last time I said anything about Cook's culinary arts, I ate burned food for a week and when I said anything to your lady's maid about how she should do more to help to help you, she put double of starch into my sheets when she ironed them.... She scorched a hole in the sheets at the foot of the bed and my toes got caught in it in the middle of the night. — Terry Spear

Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education. — Gail Simmons

Food stall owners reach out with menus, calling out their dinner selections like midway prizes — Vicki Alayne Bradley

Here's a thought: what if we ban the word 'healthy food' from our culinary vocabulary? I'm not talking about banning foods that are considered healthy. I'm talking about changing the way we think about food overall. — Marcus Samuelsson

This has got to be the most expensive food ever laminated. — Marian Burros