Quotes About Food

gastronomically, a wild salmon and a farmed salmon have as much in common as a side of wild boar has with pork chops.

Salt cod, morue, had slowly made its way up from peasant food in the south to become an honored French tradition. But not fresh cod.

The most highly developed salt cod cuisine in the world is that of the Spanish Basque provinces. Until the nineteenth century, salt cod was exclusively food for the poor, usually broken up in stews.

The leading articulator of this rich diet, the last preindustrial British cuisine, was Hannah Glasse, whose books were so popular that Dr. Johnson claimed there was no such person and Hannah Glasse must be the nom de plume of a man. But Hannah did exist, she was a woman, and she cooked with endless quantities of cream and butter.

THE ROMANS SALTED their greens, believing this to counteract the natural bitterness, which is the origin of the word salad, salted. The

Ketchup became a tomato sauce, originally called "tomato ketchup" in America, which is appropriate since the tomato is an American plant, brought to Europe by Hernán Cortés, embraced in the Mediterranean, and regarded with great suspicion in the North. The

It is the presence of salt throughout France, along with either cows, goats, or sheep, that has made it the notoriously ungovernable land of 265 kinds of cheese. French cheese makers were trying to be neither difficult nor original. They were all trying to preserve milk in salt so they could have a way of keeping it as a food supply. But with different traditions and climates, the salted curds came out 265 different ways. At one time, there were probably more variations than that.

Boil 15 large potatoes in jackets. When done peel and rice them, letting them cool about 5 minutes, then add 2 eggs, 1½ cups of flour, 1 teaspoon salt and roll into balls and roll balls in flour. Have a pot of boiling water on the fire, place the dumplings in the water that has been salted and boil for 10 minutes, remove and serve. Hasenpfeffer and Kartoffel Klösze are generally served together but either can be served separate or with other food.

This one is from the 1851 edition of Miss Leslie's Directions for Cookery: BROILED SALMON Split the salmon and take out the bones as nicely as possible without mangling the flesh. Then cut it into filets or steaks about an inch thick. Dry them lightly in a cloth and dredge them in flour. Take care not to squeeze or press them. Have ready some clear, bright, coals, such as are

What is needed are ecosystems that are designed to produce our food, fuel, animal feed, medicine and fibers, and ecosystems that can do so without the use of fossil fuel technology, those that can tolerate extremes of weather and potentially changing climates, and that can thrive without supplemental irrigation from vulnerable and increasingly expensive public utilities.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

There is death in the pot for the living's food.

The way you make an omelet reveals your character.

For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.

I am in no way supportive of hunting for trophies or sport - would never do it and don't like it that others do. But if you kill it, then eat it, it's fine.

People confuse me. Food doesn't.

Our movements through time and space seem somehow trivial compared to a heap of boiled meat in broth, the smell of saffron, garlic, fishbones and Pernod.

It's as if Japanese men, all to aware that deep inside they'd like to stomp Tokyo flat, breathe fire, and do truly terrible and disgusting things to women, have built themselves the most beautiful of prisons for their rampaging ids. Instead of indulging their fantasies, they focus on food, or landscaping, or the perfect cup of tea -- or a single slab of o-toro tuna -- letting themselves go only at baseball games and office parties.

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.

I could eat bloody Elvis - if you put enough vinegar on him.

Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me . . .

The food that comes in Tuesday is fresh, the station prep is new, and the chef is well rested after a Sunday or a Monday off. It's the real start of the new week, when you've got the goodwill of the kitchen on your side. Fridays and Saturdays, the food is fresh, but it's busy, so the chef and cooks can't pay as much attention to your food as they — and you — might like.

And chicken is boring. Chefs see it as a menu item for people who don't know what they want to eat.

Remember, brunch is only served once a week — on the weekends. Buzzword here, 'Brunch Menu'. Translation? 'Old, nasty odds and ends, and 12 dollars for two eggs with a free Bloody Mary'.