Quotes About Taste

I have an enormous fondness for delicious food. It's very comforting

Do not taste food while you're cooking. You may lose your nerve to serve it.

A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside, "I am not accustomed to take my wine in pills."

I like neither new clothes nor new kinds of food.

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

The food isn't too bad. It's very different from the food that the astronauts ate in the very early days of the space program.

I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.

On spinach: I dislike it, and am happy to dislike it because if I liked it I would eat it, and I cannot stand it.

I do not like onions. It's so funny because I am probably one of the least picky eaters ever. Pretty much any type of new food, I'll try it, I'll eat it. But onions, and pork. Pork and onions.

Everybody loves to have things which please the palate put in their way, without trouble or preparation.

How do they taste? They taste like more.

If you think cat food is for cats, how come it doesn't come in mouse flavor?

I would be a vegetarian if the food was better.

I don't feel the need for unusual or glamorous foods like caviar, and I tend more towards ordinary, satisfying food.

If you combine good flavors, food turns into an orchestra.

But don't blame me for the food. My wife knows a hundred and one ways to incinerate a cow, and as far as I can tell she's still experimenting.

Hunger finds no fault with the cookery.

If it's not edible, it's not food. If it's not wearable, it's not fashion.

As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything.

To get people to eat well don't say a word about health, just cook fantastic food for them.

Memories are like mulligatawny soup in a cheap restaurant. It is wiser not to stir them.

Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts

Do not be afraid to talk about food. Food which is worth eating is worth discussing. And there is the occult power of words which somehow will develop its qualities.

I really like the concept of, like, slowing down and savoring your food, enjoying it.