Quotes About Taste

As a chef, if I can taste something, I can basically figure out what's in it.

Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.

Shock always sells. You know? But you could shock in good taste.

I'm not sure who has the right to say that you have better taste than somebody else, because essentially what you're doing is calling millions of people morons.

We have learned the lines of good taste through history and our sense of guilt, be it post-colonial or post-Holocaust.

The role of a museum of modern art is to make a good selection and identify what we believe to be the coming movements, and that requires taste.

I'm kind of a mash-up of taste - Graham Greene and Jane Austen; W.G. Sebald and Alice Munro.

We have developed a culture in which we eat with our taste buds, not our brains.

I understand that some fans want to express their feelings with signs, and they should do so, as long as they stay within the boundaries of good taste and don't block the view of other fans.

I think homes should reflect the individuals and their individual taste rather than someone else's.

I had started to feel that somewhere in the second half of the 20th century, the idea of page-turning as a good thing had been lost. You were getting books that were the equivalent of absolutely beautifully prepared dishes of food that didn't taste like anything much.

I have an opinion. I have my own taste.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

Things taste less salty when they're cool.

A taste for simplicity cannot endure for long.

There is a lot of stuff now that is in bad taste, and I don't see the necessity for it all. We didn't have to do it in our time, and they don't have to do it now.

Generally, if two ingredients sound like they're going to taste bad together, they're probably going to taste bad together.

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

Every time I put out music and it goes well, it's a confirmation of your taste and your gut.

When I get down to Louisiana, I get to have a taste of some of that great food.

When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.

There is a diversity of thought and philosophy, diversity of languages and dialects, diversity of political spectrum, and there's a diversity of taste for food. I don't label or characterize Jews in any way.

If you don't already know about jazz music, how would you be exposed? How would get an opportunity to find out if it spoke to you? If you get exposed to it enough, you might find a taste for it.

I'm always imposing my taste in books on others. I hope that people enjoy being surprised by a book they might not otherwise read - I enjoy the surprise myself when others do this to me.