Quotes About Regional cuisine

Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.

Madison, Deborah. Local Flavors: Cooking and Eating from America's Farmer's Markets (New York: Broadway Books, 2002). Nabhan

I grew up in Malden. Genetically, I was born to be as close to Kelly's Roast Beef as possible.

I come from U.P., so I can say that I have some knowledge about food and flavors.

my first choice on account of its gigantic sovereign fund and generous social provision; nor my second, Italy, on grounds of regional cuisine and sun-blessed decay; and not even my third, France, for its Pinot Noir and jaunty self-regard. Instead I'll inherit a less than united kingdom ruled by an esteemed elderly queen, where a businessman-prince, famed for his good works, his elixirs (cauliflower essence to purify the blood) and unconstitutional meddling, waits restively for his crown.

When I was growing up in Mississippi - it was good Southern food... but I also grew up with a Greek family; when other kids were eating fried okra, we were eating steamed artichokes. So I think it played a big part in my healthy cooking.

You could be a locavore in Florida or southern California. But I tried that. It was really limiting.

I love Cincinnati, but you can keep that spaghetti chili product!

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.

Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere.

The thing about Louisiana food is that it's really good for about three months, but they only know how to make one thing, and they dip whatever they can find in a bucket of oil.

Images of food rushed through her head, surprising her. Fried chicken. Sweet jalapeño mustard. Mashed potatoes. Biscuits. And a pie. Big and sweet, strawberries with whipped cream- so Texan, so opposite this fierce New Yorker.

Say what you will about the south, but in North Carolina a hot dog is free to swing anyway it wishes.

Being a Punjabi, it is very hard to say this, but Punjabi food is very overrated.

I'm from the South - I love to eat, and that's why I have to exercise.

I think things like food, the food of the south is sort of the common tie that binds us all, Black and White, the sense memories. It's a very particular part of the country.

People don't think that bread is part of Asian culture or Asian food culture, but it's quite prevalent in Northern China, and you see it throughout Japan and as you go to Taiwan.

Each city in the southeastern part of the United States has its own unique type of specialty food that can be only found in that city, and it all happens to be called 'barbecue'.

that if a civil war should break out in France, it would take a while to reach the south-west. I knew next to nothing about the south-west, really, only that it was a region where they ate duck confit, and duck confit struck me as incompatible with civil war.