Quotes About Kitchen

Ignoring the whispers of the skull, which kept suggesting different, unlikely kitchen utensils that could be used for murder, I sketched out a map of the room.

Traditional histories of technology do not pay much attention to food. They tend to focus on hefty industrial and military developments: wheels and ships, gunpowder and telegraphs, airships and radio. When food is mentioned, it is usually in the context of agriculture—systems of tillage and irrigation—rather than the domestic work of the kitchen. But there is just as much invention in a nutcracker as in a bullet.

The technology of food matters even when we barely notice it is there. From fire onward, there is a technology behind everything we eat, whether we recognize it or not. Behind every loaf of bread, there is an oven. Behind a bowl of soup, there is a pan and a wooden spoon (unless it comes from a can, another technology altogether). Behind every restaurant-kitchen foam, there will be a whipping canister, charged with N2O.

Molds are driven by fantasy and a desire for the spectacular, and our sense of spectacle changes over time. Medieval gingerbread molds, hand carved from wood, might depict harts and does, wild boars and saints. The stock of images available to us now is far larger; but our imaginations are often smaller. In kitchen shops today, you can buy a large cake mold resembling a giant cupcake.

Technology is neither good nor bad; nor is it neutral." This is certainly true in the kitchen. Tools are not neutral objects. They change with changing social context. A mortar and pestle was a different thing for the Roman slave forced to pound up highly amalgamated mixtures for hours on end for his master's enjoyment than it is for me: a pleasing object with which I make pesto for fun, on a whim.

when owning our own set of gleaming pans, all matching -- as opposed to the assorted chipped-enamel vessels of student days -- seemed mysteriously grown up.

Podemos afirmar que não havia relógios na cozinha medieval e no princípio dos tempos modernos, dado que as receitas indicam os tempos não em minutos, mas em orações.

The term curfew now means a time by which someone—usually a teenager—has to get home. The original curfew was a kitchen object: a large metal cover placed over the embers at night to contain the fire while people slept.

Christine Frederick's rational kitchen had been driven by efficiency: the fewest steps, the fewest utensils. The new ideal kitchens were far more opulent. These were dollhouses for grown women, packed with the maximum number of trinkets. The aim was not to save labor but to make the laborers forget they were working.

Many things that matter in the kitchen are beyond measuring: how much you enjoy the company of those you dine with; the satisfaction of using up the last crust of bread before it goes moldy; the way an Italian blood orange tastes in February; the pleasure of cold cucumber soup on a hot evening; the feeling of having a hearty appetite and the means to satisfy it.

The mind has no kitchen to do its dirty work in while the parlor remains clean.

That night they stayed up until eleven-thirty, an unusually late hour for them, going over some of the practical aspects of the divorce. When they discovered they were hungry, they continued in the kitchen, over an unaccustomed snack.

The kitchen was the kind of brushed steel monstrosity that looks more like it's designed to weaponise viruses than cook dinner.

dispatched to the kitchen to fetch another Fruit Surprise for my patient lady customer while

I love my refrigerator.

Over the years, quite a few TV producers proposed that I do a program, but I refused. I didn't want to work on a set that looked like a theater; I wanted a kitchen of the sort every chef dreams about.

I must have been six or seven years old at the time. My family lived on the bottom floor of a two-story house on Cruger Avenue in the Bronx, and every night at 9:30, I sat by my little radio in our kitchen and listened to a half hour of Bing's records regularly spilling out over WNEW.

I don't mind cooking at home, I find it relaxing.

Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing.

Cooking's my hobby.

I was always interested in cooking; it was always a hobby of mine.

I simply love doing household chores and cooking.

Downstairs, I could hear the return of a long-lost sound: Amy making breakfast. Banging wooden cupboards (rump-thump!), rattling containers of tin and glass (ding-ring!), shuffling and sorting a collection of metal pots and iron pans (ruzz-shuzz!). A culinary orchestra tuning up, clattering vigorously toward the finale, a cake pan drumrolling along the floor, hitting the wall with a cymballic crash.

my sister and I want to laugh out loud. She stands in her kitchen pouring a really good chardonnay. Her wrists, like her ankles, are perfect. Her fingers slender and adorned with the Tiff—the rock on a platinum