Quotes About Cooking

I don't have many hobbies or talents other than cooking, but I've always been good at figuring out a city.

I know that I won't be modelling forever, but I think I'll be in the entertainment industry. I would love to host a talk show one day or have a cooking show. I love to cook... I'm really open, so we'll see.

As long as they want me modeling, I'll be here. But I hope to maybe have a cooking show one day or host a talk show when I'm older and have a developed brand. That would be really fun.

Creating a meal for my friends and family, sitting together, eating, laughing and talking - that is when I am so happy. Oh my God, if you could see how much food I make - I am the original Jewish mother.

With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.

After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot with oil and put it all back in to form a dark crust of tangled noodles. Once she unmolded it at the table like a cake, my brothers and I would excitedly cut into it, verbally laying claim to our preferred pieces.

By the time I left Phnom Penh I could have written a Cambodian cookbook called 50 Ways to Wok Your Dog.

I believe the transformative moment that gave rise to the genus Homo, one of the great transitions in the history of life, stemmed from the control of fire and the advent of cooked meals.

The weight of our guts is estimated at about 60 percent of what is expected for a primate of our size: the human digestive system as a whole is much smaller than would be predicted on the basis of size relations in primates. Our small mouths, teeth, and guts fit well with the softness, high caloric density, low fiber content, and high digestibility of cooked food.

Food historian Felipe Fernandez-Armesto proposed that cooking created mealtimes and thereby organized people into a community. For culinary historian Michael Symons, cooking promoted cooperation through sharing, because the cook always distributes food. Cooking, he wrote, is "the starting-place of trades.

Brillat-Savarin and Symons were right to say that we have tamed nature with fire. We should indeed pin our humanity on cooks.

Are we just an ordinary animal that happens to enjoy the tastes and securities of cooked food without in any way depending on them? Or are we a new kind of species tied to the use of fire by our biological needs, relying on cooked food to supply enough energy to our bodies?

Men need their personal cooks because the guarantee of an evening meal frees them to spend the day doing what they want, and allows them to entertain other men. They can find opportunities for sexual interactions more easily than they can find a food provider.

the implication is clear: there is something odd about us. We are not like other animals. In most circumstances, we need cooked food.

However, among people who eat cooked diets, there is no difference in body weight between vegetarians and meat eaters: when our food is cooked we get as many calories from a vegetarian diet as from a typical American meat-rich diet. It is only when eating raw that we suffer poor weight gain.

A wife who cooks badly might be beaten, shouted at, chased, or have her possessions broken, but she can respond to abuse by refusing to cook or threatening to leave. Such disputes seem to be characteristic mostly of new marriages.

When we eat, our metabolic rate rises, the maximum increase averaging 25 percent. The corresponding figures for fish (136 percent) and for snakes (687 percent) are vastly higher, showing that humans pay less for digestion than other species, presumably due partly to our food being cooked. But the cost of digestion is still significant for humans and can be reduced or raised depending on the food type.

The control of fire and the practice of cooking are human universals.

Cooking was a great discovery not merely because it gave us better food, or even because it made us physically human. It did something even more important: it helped make our brains uniquely large, providing a dull human body with a brilliant human mind.

resistant starch" is vivid testimony to the deficits of a raw starch diet, explaining why we like our starch cooked and contributing to the weight loss that raw-foodists experience.

A European visitor in the 1880s remarked that the only sense not offended by American cooking was hearing.

Culinary science? You elected culinary science? That's the most brainless class ever. -Rose to Christian

We cooked our first meal today. I didn't know it was possible to burn spaghetti.

Rose made pancakes this morning without burning them like the last five times she tried. She strutted around all day. You would've thought she'd staked her first Strigoi.