Food Has No Flavor Quotes & Sayings

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it. — Alison Sweeney

Stories, like food, lose their flavor if cooked in a hurry. — Ngugi Wa Thiong'o

I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor. — Nobu Matsuhisa

Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG. — Michael Pollan

I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark chocolate with that take-charge undercurrent of coffee.
I could actually taste it, feel it. And now I craved it. — Judith Fertig

I stopped dieting on plain, boring, unsatisfying food and started eating rich, delicious meals full of flavor and, yes ... fat. I got skinny on fat and realized I would never have to diet again. — Suzanne Somers

In the shooter hypothesis, a good marksman shoots at a target, creating a hole every ten centimeters. Now suppose the surface of the target is inhabited by intelligent, two-dimensional creatures. Their scientists, after observing the universe, discover a great law: "There exists a hole in the universe every ten centimeters." They have mistaken the result of the marksman's momentary whim for an unalterable law of the universe. The farmer hypothesis, on the other hand, has the flavor of a horror story: Every morning on a turkey farm, the farmer comes to feed the turkeys. A scientist turkey, having observed this pattern to hold without change for almost a year, makes the following discovery: "Every morning at eleven, food arrives." On the morning of Thanksgiving, the scientist announces this law to the other turkeys. But that morning at eleven, food doesn't arrive; instead, the farmer comes and kills the entire flock. — Liu Cixin

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self. — Barbara Kingsolver

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food. — Tom Colicchio

I grew up with coconuts as the main flavor in food in Jamaica. It's part of our culture. — Ziggy Marley

Fat gives things flavor. — Julia Child

When I venture out to eat, I like to go to places with food that I don't know how to make. So my favorites are Japanese and Indian. Indian food has so much layering of flavor, and the dishes go together so harmoniously. — Gwyneth Paltrow

I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them. — Marcus Samuelsson

She felt so lost and lonely. One last chile in walnut sauce left on the platter after a fancy dinner couldn't feel any worse than she did. How many times had she eaten one of those treats, standing by herself in the kitchen, rather than let it be thrown away. When nobody eats the last chile on the plate, it's usually because none of them wants to look like a glutton, so even though they'd really like to devour it, they don't have the nerve to take it. It was as if they were rejecting that stuffed pepper, which contains every imaginable flavor; sweet as candied citron, juicy as pomegranate, with the bit of pepper and the subtlety of walnuts, that marvelous chile in the walnut sauce. Within it lies the secret of love, but it will never be penetrated, and all because it wouldn't feel proper. — Laura Esquivel

We don't "crave" animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity. — Colleen Patrick-Goudreau

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences. — David Chang

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

The fast-food hamburger has been brilliantly engineered to offer a succulent and tasty first bite, a bite that in fact would be impossible to enjoy if the eater could accurately picture the feedlot and slaughterhouse and the workers behind it or knew anything about the 'artificial grill flavor' that made the first bite so convincing. This is a hamburger to hurry through, no question. By comparison, eating a grass-fed burger when you can picture the green pastures in which the animal grazed is a pleasure of another order, not a simple one, to be sure, but one based on knowledge rather than ignorance and gratitude rather than indifference.
To eat slowly, then, also means to eat deliberately, in the original sense of the word: 'from freedom' instead of compulsion. — Michael Pollan

Cream - the richest, sweetest part of milk - is of course our first flavor, the taste, in a spoon, of life's first freshness and innocence, long before we ever encounter the taste of cooked food. And what is smoke - or ashes, with which one of the butters has been dusted - if not the very opposite of that freshness? There it is, innocence and experience mingled in a spoonful of ice cream. Bittor, whom no one would describe as a sunny man, has figured out a way to pass a fleeting, chill shadow of mortality over the formerly uncomplicated happiness of ice cream. A — Michael Pollan

The Dorito Effect, very simply, is what happens when food gets blander and flavor technology gets better. — Mark Schatzker

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it. — Tyler Florence

Dull witted brooding people love to stuff themselves with quantities of heavy food, just like animals for fattening. Bubbly intellectual people love foods which stimulate the taste buds without overloading the belly. Profound, meditative people prefer neutral foods which do not have an assertive flavor and are not difficult to digest, and therefore do not demand too much attention. — Carl Friedrich Von Rumohr

He lay back for a little in his bed thinking about the smells of food ... of the intoxicating breath of bakeries and dullness of buns ... He planned dinners, of enchanting aromatic foods ... endless dinners, in which one could alternate flavor with flavor from sunset to dawn without satiety, while one breathed great draughts of the bouquet of brandy. — Evelyn Waugh

We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for fragrance, flavor and color. — Lin Yutang

They had always been accustomed to eat a great deal of smoked sausage, and how could they know that what they bought in America was not the same - that its color was made by chemicals, and its smoky flavor by more chemicals, and that it was full of "potato flour" besides? Potato flour is the waste of potato after the starch and alcohol have been extracted; it has no more food value than so much wood, and as its use as a food adulterant is a penal offense in Europe, thousands of tons of it are shipped to America every year. It was amazing what quantities of food such as this were needed every day, by eleven hungry persons. A — Upton Sinclair

Mayonnaise, like hollandaise, was invented by the French to cover up the flavor of spoiled flesh, stale vegetables, rotten fish. Beware the sauce! Where food comes beslobbered with an elegant slime you may well suspect the integrity of the basic ingredients. — Edward Abbey

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive. — Cat Cora

America is a melting pot of immigrants. So actually, if you took all of the immigrants outside of America, you'd be missing a lot of flavor, starting with the food, with the culture, with the dance, with everything. — Wyclef Jean

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. — Mary Francis Kennedy Fisher

My love is meatloaf flavored. I just wish my meatloaf was also meatloaf flavored. — Dora J. Arod

I should probably confess that ice cream is my favorite food, and I eat it every night. When I go grocery shopping, I try to buy a new flavor, rather than reverting back to a favorite flavor. I'm on a mission to taste every flavor of ice cream out there! — Becca Fitzpatrick

The food problem is a flavor problem. For half a century, we've been making the stuff people should eat--fruits, vegetables, whole grains, unprocessed meats--incrementally less delicious. Meanwhile, we've been making the food people shouldn't eat--chips, fast food, soft drinks, crackers--taste ever more exciting. The result is exactly what you'd expect. — Mark Schatzker

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself. — Joel Robuchon

One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor. — Ruth Reichl

Whenever anyone grows tired of the secondhand sort of existence that depends on purchased products, and wants to resume the intimate relationship with nature that man once enjoyed, the kukui-nut stands ready to furnish him with food, flavor, tannin, oil, paint, varnish, medicine, and magic. — Euell Gibbons

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

Movie without romance feels like food without flavor. — Toba Beta

Maybe Soto was right. It was silly to make a fetish out of love, and not to accept that love was like food, and each dish had its own flavor. The heart surely had room for more than one. — Ken Liu