Quotes About Taste

I know that I am not a great beauty, and I know that I am a certain taste.

Fastidious taste makes enjoyment a struggle.

I live in a country where music has very little success, though, exclusive of those who have forsaken us, we have still admirable professors and, more particularly, composers of great solidity, knowledge, and taste.

Color is a matter of taste and of sensitivity.

It's not that our family has no taste, it's just that our family's taste is inconsistent.

I can still memory - taste the fresh buttermilk pancakes and hot buttermilk biscuits - both made with lard! - that were cooked on the top, or in the oven, of that ancient iron stove.

Taste may change, but inclination never.

A lot of praise is given to very mediocre work. Critics have lost their taste, hearing, and eyesight.

My style is very inspired by both my parents, so we all have the same taste.

My characters do have some fantastic taste in men.

I'll accept bad taste in a minute, as long as there's some great comedy minds and performances.

I don't have necessarily good taste. I have some really good taste and I have some really awful taste. I don't see the difference, because when you use them together they can work.

We're born with the desire, but we don't really know how to choose. We don't know what our taste is, and we don't know what we are seeing.

My style is a mashup of different eras, but each piece I have makes me feel good about myself. I do have a taste for expensive shoes.

Far too often the choices reality proposes are such as to take away one's taste for choosing.

Hey, I used to eat at McDonald's: I liked the taste of the food, especially the French fries.

It is a curious thing... that every creed promises a paradise which will be absolutely uninhabitable for anyone of civilized taste.

My family brainwashed me, like I'm brainwashing my children. They brainwashed me with good taste.

I think the pop chart today is entirely market-driven. And it has nothing to do with public taste. And it has nothing to do with moving music forward. It's simply a market chart.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

Maybe you could put it out there that I don't have a built-in dislike of ballads. That was kind of the reputation I had back in the Seventies. But I've come around. Ballads have become something of an acquired taste.

Barley malt has a really deep, rich taste. A lot of manufacturers have switched over to corn syrup over the years because it's a cheaper sweetener, but it doesn't have the flavor.

The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'

It's true that obscenity is a matter of taste and in the eye of the beholder.