Quotes & Sayings About France And Food

Food can be very transformational, and it can be more than just about a dish. That's what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy. — Alice Waters

Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France. — Paul Prudhomme

Here is everything I know about France: Madeline and Amelie and Moulin Rouge. The Eiffel Tower and the Arc de Triomphe, although I have no idea what the function of either actually is. Napoleon, Marie Antoinette, and a lot of kings named Louis. I'm not sure what they did either, but I think it has something to do with the French Revolution, which has something to do with Bastille Day. The art museum is called the Louvre and it's shaped like a pyramid and the Mona Lisa lives there along with that statue of the women missing her arms. And there are cafes and bistros or whatever they call them on every street corner. And mimes. The food is supposed to be good, and the people drink a lot of wine and smoke a lot of cigarettes.
I've heard they don't like Americans, and they don't like white sneakers. — Stephanie Perkins

I recycle. I have a house in the south of France and I have a small garden. My name is Dujardin - 'from the garden.' I grow carrots, peppers, strawberries, green beans, and things for salads, but there are lots of wild boars all around and they steal the food. — Jean Dujardin

I'd love to be a tabletop in Paris, where food is art and life combined in one, where people gather and talk for hours. I want lovers to meet over me. I'd want to be covered in drops of candle wax and breadcrumbs and rings from the bottom of wineglasses. I would never be lonely, and I would always serve a good purpose. — Maureen Johnson

The French have the right respect for dogs
in France we chiens get to go to lunch and dinner anytime, anywhere. — Sheron Long

[French] Parents see it as their job to bring the child around to appreciating this [food]. They believe that just as they must teach a child how to sleep, how to wait, and how to say bonjour, they must teach her how to eat. — Pamela Druckerman

Catherine de Medici brought her cooks to France when she married, and those cooks brought sherbet and custard and cream puffs, artichokes and onion soup, and the idea of roasting birds with oranges. As well as cooks, she brought embroidery and handkerchiefs, perfumes and lingerie, silverware and glassware and the idea that gathering around a table was something to be done thoughtfully. In essence, she brought being French to France. — Ashley Warlick

What will not luxury taste? Earth, sea, and air, Are daily ransack'd for the bill of fare. Blood stuffed in skins is British Christians' food, And France robs marshes of the croaking brood. — John Gay

I have been in Paris for almost a week and I have not heard anyone say calories, or cholesterol, or even arterial plaque. The French do not season their food with regret. — Mary-Lou Weisman

It has been a long time since I've been in France. I miss the food like a phantom limb.'
...
'I shall bring you our best dishes,' he promised.
'And the wine to pair with them, she said.
He feigned exasperation. 'But of course, he said, 'would I blaspheme?' ...
She ate, her eyes half closed. All along, she'd known Lotto was with her, across the table, enjoying her food with her. He would've loved this night. Her dress, the food, the wind. The lust welled in her until it was almost unbearable. If she looked up, she knew she would see only an empty chair. She would not look up. — Lauren Groff

It was in France that I first learned about food. And that even the
selection of a perfect pear, a ripe piece of Brie, the freshest butter,
the highest quality cream were as important as how the dish you
were going to be served was actually cooked. — Robert Carrier

There aren't many great passages written about food, but I love one by George Millar, who worked for the SOE in the second world war and wrote a book called 'Horned Pigeon.' He had been on the run and hadn't eaten for a week, and his description of the cheese fondue he smells in the peasant kitchen of a house in eastern France is unbelievable. — Sebastian Faulks

Years later, when Julia was famous she would often receive letters from people who asked not simply how they might learn to cook. They already knew the answer: The owned her cookbooks, but they were yearning to know how they might become passionate about it. She always answered the same thing: Go to France and eat. — Karen Karbo

It is at a time like this, when crisis threatens the stomach, that the French display the most sympathetic side of their nature. Tell them stories of physical injury or financial ruin and they will either laugh or commiserate politely. But tell them you are facing gastronomic hardship, and they will move heaven and earth and even restaurant tables to help you. — Peter Mayle

In America, you look at food as bad and guilty. In France, we love food and we enjoy food; food is pleasure. — Mireille Guiliano

The French approach to food is characteristic; they bring to their consideration of the table the same appreciation, respect, intelligence and lively interest that they have for the other arts, for painting, for literature, and for the theatre. We foreigners living in France respect and appreciate this point of view but deplore their too strict observance of a tradition which will not admit the slightest deviation in a seasoning or the suppression of a single ingredient. Restrictions aroused our American ingenuity, we found combinations and replacements which pointed in new directions and created a fresh and absorbing interest in everything pertaining to the kitchen. — Alice B. Toklas

If I could, I'd take the food and art of Italy, for example, couple it with the quiet, understated personality of France and the orderliness of Germany, the cinematic and literary wit of Britain, and blend it into one utopian, and ultimately dystopian, probably, civilization. — Tsh Oxenreider

(We loved Mother too, completely, but we were finding out, as Father was too, that it is good for parents and for children to be alone now and then with one another ... the man alone or the woman, to sound new notes in the mysterious music of parenthood and childhood.)
That night I not only saw my Father for the first time as a person. I saw the golden hills and the live oaks as clearly as I have ever seen them since; and I saw the dimples in my little sister's fat hands in a way that still moves me because of that first time; and I saw food as something beautiful to be shared with people instead of as a thrice-daily necessity. — Mary Francis Kennedy Fisher

My first encounter with a baguette, torn still warm from its paper sheathing, shattered and sighed on contact. The sound stopped me in my tracks, the way a crackling branch gives deer pause; that's what good crust does. Once I began to chew, the flavor unfolded, deep with yeast and salt, the warm humidity of the tender crumb almost breathing against my lips. — Sasha Martin

I had come to the conclusion that I must really be French, only no one had ever informed me of this fact. I loved the people, the food, the lay of the land, the civilized atmosphere, and the generous pace of life. — Julia Child

France has given us the best filmmakers and food. — Matthew Gray Gubler

Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them. — Nathan Myhrvold

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce. — Joel Robuchon

The idea of the camp was to use it as a staging area for soldiers on their way to liberate France. It was much better than putting them in Boston in case the Germans attacked. Allied soldiers from several countries left from Camp Myles Standish to go to England and then on to France. They would only stay for a week or two. One group would go out, and another group would come in. At that camp we were doing everything, all the maintenance. There was a small hospital with nurses and doctors, and we were busy. I worked in the PX. We sold coca-cola, and Narragansett beer was delivered once a month. Cigarettes were five dollars a carton. There was plenty of food. We were glad when they gave us American uniforms; that meant we were something. We had work, and we were doing something good. When Italy got out of the war, and we signed to cooperate, that felt pretty good. — Deborah L. Halliday

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures. — Raymond Sokolov

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once. — Anthony Bourdain

For reasons I didn't understand, I felt I needed to learn how to cook the food of France and knew that I was going to have to get over to the country: to Paris, I'd always assumed. — Bill Buford

We are outside again, walking, when he takes a bite and stops dead. "Wow," he says after a minute. Then, "Wow," again.
I smile. Everyone remembers their first taste of Paris. This will be his. — Kristin Hannah

If you love food and you love red wine and they put you in France, you're in a good place and you're in a bad place at the same time. You have to weigh yourself every day, and you have to have an alarm number. When you get to that number, you have to start putting it in reverse. — Salma Hayek

On June 14, 1998, I pushed off under quiet gray skies from Nags Head, N.C, in the American Pearl, a 23 foot long boat made of plywood and fiberglass. I planned to row 3,637 miles across the North Atlantic to France. I was alone. There were no chase vessels. No one planned to drop food or equipment to me along the way. The physical goal was easy to explain: I was attempting to do something no American and no woman had ever done - to row solo across an ocean. — Tori Murden

Peasant families ate pork, beef, or game only a few times a year; fowls and eggs were eaten far more often. Milk, butter, and hard cheeses were too expensive for the average peasant. As for vegetables, the most common were cabbage and watercress. Wild carrots were also popular in some places. Parsnips became widespread by the sixteenth century, and German writings from the mid-1500s indicate that beet roots were a preferred food there. Rutabagas were developed during the Middle Ages by crossing turnips with cabbage, and monastic gardens were known for their asparagus and artichokes. However, as a New World vegetable, the potato was not introduced into Europe until the late 1500s or early 1600s, and for a long time it was thought to be merely a decorative plant.

"Most people ate only two meals a day. In most places, water was not the normal beverage. In Italy and France people drank wine, in Germany and England ale or beer. — Patricia D. Netzley

You've never been a peasant in medieval France, Harry," Bob said. "Life was hard for those people. Never enough food, shelter, medicine. If you could give yourself a fur coat and the ability to go out and hunt your own meat, you would have jumped at the chance, too. — Jim Butcher

Fallujah was a Guernica with no Picasso. A city of 300,000 was deprived of water, electricity, and food, emptied of most of its inhabitants who ended up parked in camps. Then came the methodical bombing and recapture of the city block by block. When soldiers occupied the hospital, The New York Times managed to justify this act on grounds that the hospital served as an enemy propaganda center by exaggerating the number of casualties. And by the way, just how many casualties were there? Nobody knows, there is no body count for Iraqis. When estimates are published, even by reputable scientific reviews, they are denounced as exaggerated. Finally, the inhabitants were allowed to return to their devastated city, by way of military checkpoints, and start to sift through the rubble, under the watchful eye of soldiers and biometric controls. — Jean Bricmont

The advances of agricultural and contraceptive technology in the nineteenth century apparently refuted Malthus: in England, the United States, Germany, and France the food supply kept pace with births, and the rising standard of living deferred the age of marriage and lowered the size of the family. — Will Durant

I find all food irresistible. I have friends who live in the mountains in France. One of them sells vegetables, and to walk through her garden when everything is bursting out - it's impossible not to eat something. — Simon McBurney