Food Flavour Quotes & Sayings

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. — Yotam Ottolenghi

I eat soup noodles for comfort. In fact, noodles of any kind. It's a food that is very easy to eat; it's very soothing and comfortable, too. If I could choose any, I'd say buckwheat was my favourite: it has a very good flavour and is healthy, too. — Nobu Matsuhisa

I remember an old teacher of mine once saying that behind every dark cloud the sun was just waiting to boil you to death. — David Gemmell

The intellectual or logical man, rather than the understanding or observant man, set himself to imagine designs - to dictate purposes to God. — Edgar Allan Poe

No, it was too much. The line between madness and masochism was already hazy; the time had come to pull back ... to retire, hunker down, back off and "cop out," as it were. Why not? in every gig like this, there comes a time to either cut your losses or consolidate your winnings - whichever fits. — Hunter S. Thompson

I feel like I know where I'm going. And I like where I'm going. — Neil Patrick Harris

In your world, I have another name. You should know me by it. — C.S. Lewis

The meat smelt rank and was very tough, the soup was greasy and of a curious flavour, but it was a wonderful meal after all these hungry weeks. — Wilfred Thesiger

There are few chemicals that we as a people are exposed to that have as many far reaching physiological affects on living beings as Monosodium Glutamate does. MSG directly causes obesity, diabetes, triggers epilepsy, destroys eye tissues, is genotoxic in many organs and is the probable cause of ADHD and Autism. Considering that MSG's only reported role in food is that of 'flavour enhancer' is that use worth the risk of the myriad of physical ailments associated with it? Does the public really want to be tricked into eating more food and faster by a food additive? — John E. Erb

There is nothing in this world that does not have a decisive moment. — Henri Cartier-Bresson

The main influence on a child's palate may no longer be a parent but a series of food manufacturers whose products - despite their illusion of infinite choice - deliver a monotonous flavour hit, quite unlike the more varied flavours of traditional cuisine. — Bee Wilson

It isn't yours nor his nor the Pope's hell that we are all going to: it's my mother's and her mother's and father's and their mother's and father's hell, and it isn't you who are going there, but we, the three - no: four of us. And so at least we will all be together where we belong, since even if only he went there we would still have to be there too since the three of us are just illusions that he begot, and your illusions are a part of you like your bones and flesh and memory And we will all be together in torment and so we will not need to remember love and fornication, and maybe in torment you cannot even remember why you are there. And if we cannot remember all this, it cant be much torment. — William Faulkner

I like B. Wooster the way he is. Lay off him, I say. Don't try to change him, or you may lose the flavour. Even when we were merely affianced, I recalled, this woman had dashed the mystery thriller from my hand, instructing me to read instead a perfectly frightful thing by a bird called Tolstoy. At the thought of what horrors might ensue after the clergyman had done his stuff and she had a legal right to bring my grey hairs in sorrow to the grave, the imagination boggled. It was a subdued and apprehensive Bertram Wooster who some moments later reached for the hat and light overcoat and went off to the Savoy to shove food into the Trotters. The — P.G. Wodehouse

Grace is the first mouthful of each course - chewed and chewed until there's nothing left of it. And all the time you're chewing you pay attention to the flavour of the food, to it's consistency and temperature, to the pressures on your teeth and the feel of the muscles in your jaws. — Aldous Huxley

Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest. — John Oliver

Benton had a strong interest in helping to ensure that Warren's home life wasn't greatly disturbed: his wife was Cornish, and that morning Warren had arrived with six Cornish pasties of remarkable flavour and succulence. — P.D. James

Life just seems too huge and too fascinating for me to begin thinking about curing my restlessness at this stage of the game. Maybe later. — Hunter S. Thompson

Madame Altamont was leaving for a holiday. With her characteristic concern for propriety and orderliness, she emptied her refrigerator and gave the left-overs to the concierge: two ounces of butter, a pound of fresh green beans, two lemons, half a pot of redcurrant jam, a dab of fresh cream, a few cherries, a port of milk, a few bits of cheese, various herbs, and three Bulgarian-flavour yoghurts. — Georges Perec

What we would think of as a beef animal had the double purpose of being a working or draught animal that could pull heavy loads. There is an old adage, "A year to grow, two years to plough and a year to fatten." The beef medieval people would have eaten would have been a maturer, denser meat than we are used to today. I have always longed to try it. The muscle acquired from a working ox would have broken down over the fattening year and provided wonderful fat covering and marbling. Given the amount of brewing that took place, the odds are that the animals would have been fed a little drained mash from time to time. Kobe beef, that excessively expensive Japanese beef, was originally obtained from ex-plough animals whose muscles were broken down by mash from sake production and by massage. I'd like to think our beef might have had a not dissimilar flavour. — Clarissa Dickson Wright

The lesson for progressive education is that it requires in an urgent degree, a degree more pressing than was incumbent upon former innovators, a philosophy of education based upon a philosophy of experience.
I remarked incidentally that the philosophy in question is, to paraphrase the saying of Lincoln about democracy, one of education of, by and for experience. No one of these words, of, by, or for, names anything which is self-evident. Each of them is a challenge to discover and put into operation a principle of order and organization which follows from understanding what educative experience signifies. — John Dewey

And I am sure that food is much more generally entertaining than scenery. Do you give in, as Walt Whitman would say, that you are any the less immortal for that? The true materialism is to be ashamed of what we are. To detect the flavour of an olive is no less a piece of human perfection than to find beauty in the colours of the sunset. — Robert Louis Stevenson

In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. — M.F.K. Fisher

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. — Charles Lamb

(While interviewing The University Student
'Oh, poor Xinran. You haven't even got the various categories of women straight. How can you possibly hope to understand men? Let me tell you. When men have been drinking, they come out with a set of definitions for women. Lovers are "swordfish", tasty but with sharp bones. "Personal secretaries" are "carp", the longer you "stew" them, the more flavour they have. Other men's wives are "Japanese puffer fish", trying a mouthful could be the end of you, but risking death is a source of pride.'
'And what about their own wives?'
'Salt cod, because it keeps for a long time. When there is no other food, salt cod is cheap and convenient. — Xinran

Dried mud flats, sun-warmed, have a delicious touch, cushioned and smooth; so has long grass at morning, hot in the sun, but still cool and wet when the foot sinks into it, like food melting to a new flavour in the mouth. And a flower caught by the stalk between the toes is a small enchantment. — Nan Shepherd

Yes." Edward rolled his eyes. "It's a terrible secret, that. I am trying dreadfully to conceal it. I openly altered my life for weeks on end for your sister. I single-handedly stopped an arsonist from setting fire to her business. When confronted with that evidence, it took you a mere three hours to determine that I harbored an affection for her. Truly, you have a massive intellect. — Courtney Milan

5Our standard of living, our very survival here, is based upon raw exploitation of working-class women - white black, and third world - in all parts of the world. Our hands are not clean. We must also come to terms with the that still largely unexamined, undisclosed faith in the idea of America, that no matter how unbearable it is here, it is better than anywhere else; that's slippage between third world and third rate. We eat bananas. Buy flowers. Use salt to flavour our food. Drink sweetened coffee. Use tires for the cars we drive. Depend upon state-of-the-art electronics. Travel. We consume and rely upon multiple choice to reify consumption. All those things that give material weight to idea of America - conflating capitalism and democracy, demarcating 'us' from 'them'. — M. Jacqui Alexander

Food cannot take care of spiritual, psychological and emotional problems, but the feeling of being loved and cared for, the actual comfort of the beauty and flavour of food, the increase of blood sugar and physical well-being, help one to go on during the next hours better equipped to meet the problems (p. 124). — Edith Schaeffer

Growing up is like that, I suppose. The strings fall away and you're left standing on your own. — Alan Bradley

We have gasoline at $2 a gallon. If that doesn't drive demand, I don't know what will. — Jennifer Granholm

Where do you come up with these zingers, Clint? Do you own some kind of joke factory in Indonesia where you've got eight-year-olds working ninety hours a week to deliver you that kind of top-quality witticism? There are boy bands with more original material. — John Green

Then humming thrice, he assumed a most ridiculous solemnity of aspect, and entered into a learned investigation of the nature of stink...The French were pleased with the putrid effluvia of animal food; and so were the Hottentots in Africa, and the Savages in Greenland; and that the Negroes on the coast of Senegal would not touch fish till it was rotten; strong presumptions in favour of what is generally called stink, as those nations are in a state of nature, undebauched by luxury, unseduced by whim and caprice: that he had reason to believe the stercoraceous flavour, condemned by prejudice as a stink, was, in fact, most agreeable to the organs of smelling; for, that every person who pretended to nauseate the smell of another's excretions, snuffed up his own with particular complacency... — Tobias Smollett

The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience. — Alfred Russel Wallace

You have to trust the journey. That has become my motto for years: trust the journey. Because in the end, we're all kind of fearful. We all have fears and insecurities and ups and downs. — Kim Basinger

But don't forget that memory is like salt: the right amount brings out the flavour in food, too much ruins it. If you live in the past all the time, you'll find yourself with no present to remember. — Paulo Coelho