Quotes About Food

There ought to have been layer cakes, and cookies, and squiggles of boiled sugar candy, Caroline thought as she sat vigil by the bake oven. Swedish crackers, vinegar pie, dried apple pie. The cabin should be heady with brown sugar and clove, and the rich velvety scent of beans and salt pork lazily bubbling in molasses. At the very least, a dried blackberry pie.

We find our way to the marble kitchen, open the fancy silver fridge, and serve ourselves a heaping plate of coleslaw and chicken fingers. "Mmm," I say. Prince makes sloppy eating sounds. "Delicious," says Jonah. He smiles at Frederic. "Tastes just like frog legs." I laugh so hard I snort coleslaw out of my nose.

And have a burger." "With fries, not flies," Jonah adds. I laugh.

One of the French officers was horrified that at a dinner in Washington's tent, His Excellency served the meal not in a succession of courses like in civilization. Apparently Washington "gave, on the same plate, meat, vegetables, and salad." On the same plate? Were these Americans people or animals?

did just that but felt no better. The toxin carried by the fish was heat resistant, I was to learn, and more boiling or baking could not neutralize it. As it was explained to me later in Boston, the cigua toxin was quickly excreted by the body but not before it had radically damaged the nervous system. Very much like Ravelstein's Guillain-Barré syndrome. Among the first symptoms is a sudden distaste for food. I even disliked the look of it. I came to loathe all food odors.

If I liked food and disliked exercise as much as a 400 pound guy, I'd be a 400 pound guy.

For example, if every time you eat popcorn, one hour later you fart so hard that it inflates your socks, you can reasonably assume popcorn makes you gassy.

one of the primary factors in determining your energy level, and therefore your mood, is what you've eaten recently.*

Most men's awareness doesn't extend past their dinner plates.

The early summer sky was the color of cat vomit. Of course, Tally thought, you'd have to feed your cat only salmon-flavored cat food for a while, to get the pinks right.

Each tender soul, with sentimental power, Sucks melancholy food from your creation; And now in this, now that, the leaven works. For each beholds what in his bosom lurks.

If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible.

Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas, snuggling them close together in the pan. P

Mr Bough has 'surprise picnic' written all over him.

The dumpling is indeed of more ancient institution, and of foreign origin; but alas, what were those dumplings? Nothing but a few lentils sodden together, moisten'd and cemented with a little seeth'd fat.

The dumpling-eaters are a race sprung partly from the old Epicurean and partly from the Peripatetic Sect; they were first brought into Britain by Julius Caesar; and finding it a Land of Plenty, they wisely resolved never to go home again.

I could have made a casserole out of these things, but you always say you like to know what you're eating.

During an ordinary Quest day, a fifty-pound dog needs the caloric equivalent of twenty double cheeseburgers, and more if the temperature drops.

Sometimes I just can't face going through with breakfast.

How do you do that?" I asked. "What do witches eat?" "Witches loves pork meat," she said. "They loves rice and potatoes. They loves black-eyed peas and cornbread. Lima beans, too, and collard greens and cabbage, all cooked in pork fat. Witches is old folks, most of them. They don't care none for low-cal. You pile that food on a paper plate, stick a plastic fork in it, and set it down by the side of a tree. And that feeds the witches." The

A peasant becomes fond of his pig and is glad to salt away its pork. What is significant, and is so difficult for the urban stranger to understand, is that the two statements are connected by an and not by a but.

To become bored with eating is to be bored with life.

Authenticity was tricky; trying to duplicate another country's food in America was impossible. Wasn't it better to adapt a cuisine, as he'd begun to do in Fireside with French cuisine bourgeoise? To give it an American identity and make it something new?

The best and most interesting food in America was inseparable from the landscapes that produced it. It was all right there, in country diners and small-town grocers' shops; in roadside dinner houses and bakeries. All you needed to do was look.