Quotes About Food

A generation ago, three-quarters of the money used to buy food in the United States was spent to prepare meals at home. Today about half of the money used to buy food is spent at restaurants--mainly at fast food restaurants.

Behind them lies a simple explanation for why eating a hamburger can now make you seriously ill: There is shit in the meat.

It is perennial crops, however, that offer the highest potential of any food production system to sequester carbon, especially when they are grown in diverse multilayered systems.

A can of sardines cannot be packaged without a key on the outside and the occasional chili pepper on the inside.

When I met my husband, I refused to invite him home for Passover because I was embarrassed my mother might serve all the catered dishes in the wrong order.

The assimilation and ingestion of the "content," the eaten food, produces an inner change. Transformation of the body cells through food intake is the most elementary of animal changes experienced by man. How a weary, enfeebled, and famished man can tum into an alert, strong, and satisfied being, or a man perishing of thirst can be refreshed or even transformed by an intoxicating drink: this is, and must remain, a fundamental experience so long as man shall exist.

I would like to have you quote me, Erich von Stroheim, as having said on this day of this month of this year this one thing: you Americans are living on baby food.

Who is secure in all his basic needs? Who has work, spiritual care, medical care, housing, food, occasional entertainment, free clothing, free burial, free everything? The answer might be nuns and monks, but the standard reply is 'prisoners'.

The farmer was and remains the stumbling block to socialist experiments everywhere. Since he raises his own food and tends to live in his own house, he is less "controllable" than say, the urban dweller.

But we have to eat first!" Squirrelpaw wailed. "My belly is growling louder than a monster on the Thunderpath! I could eat a fox, fur and all.

chewing and gulping.

Help yourself," Bug invited her. "There are plenty of mice here—and they're really fat.

Bramblestar will need something to eat if he's to recover from this . . . whatever it is

Firepaw crouched down and took a large bite from the mouse. It was juicy and tender, and sang with the flavors of the forest.

It is said that the effect of eating too much lettuce is 'soporific'.

One little thing can revive a guy And that is a piece of rhubarb pie Serve it up, nice and hot Maybe things aren't as bad as you thought.

I'm going to grab a cheeseburger," I told Patch. Want anything?" Nothing on the menu." I smiled. Why, Patch, are you flirting with me?

And anyway, the first three letters in the word diet should tell you what I want it to do.

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 way you teach a child to eat well is through example, enthusiasm, and patient exposure to good food. And when that fails, you lie.

The danger of growing up surrounded by these endless sweet and salty industrial concoctions is not that we are innately incapable of resisting them, but that the more frequently we eat them, especially in childhood, the more they train us to expect all food to taste this way.

When we say we lack time to cook -- or even time to eat -- we are not making a simple statement of fact. We are talking about cultural values and the way that our society dictates that our days should be carved up.

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.

When we lament the decline of time spent on cooking, we need to be clear what it is that we are lamenting. Many of the female cooks who devoted so many hours to preparing food in the past did so because they did not think their own time was worth much.