Quotes About Food

So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.

It's fun to get together and have something good to eat at least once a day. That's what human life is all about - enjoying things.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration.

And on a Canadian set, everybody is equal. You get paid the same. You live together in barracks. You have a communal kitchen. You buy and cook your own food.

To eat together is one of the greatest promoters of intimacy. It is the satisfaction in common of a material necessity of existence, and if you seek a loftier meaning in it, it is a communion.

The smell of roasting meat together with that of burning fruit wood and dried herbs, as voluptuous as incense in a church, is enough to turn anyone into a budding gastronome

Marc was in charge of the Wolverton tube plant colony and the tilapia tank, which would produce fresh food to supplement the packaged stuff they were bringing.

Hunting isn't kosher," she told them. No one had heard of this before. She waved off her initial objection. "I don't keep kosher, as you know," she told them, a little embarrassed. "I still found it impossible to eat pork or shellfish, and I've never eaten game. But if you can kill the animal cleanly, I suppose it doesn't matter.

Teilhard de Chardin says somewhere that man's most agonizing spiritual dilemma is his necessity for food, with its unavoidable attachments to suffering. Who would disagree.

She was making peanut butter and jelly sandwiches.

The human head is of the same approximate size and weight as a roaster chicken.

Moeller, who has tasted a naked Cheeto, likens it to a piece of unsweetened puffed corn cereal

Natick Labs and precursor the Quartermaster Subsistence Research Laboratory have extended shelf lives to near immortality. They currently make a sandwich that keeps for three years.

Yes, men and women eat meals. But they also ingest nutrients. They grind and sculpt them into a moistened bolus that is delivered, via a stadium wave of sequential contractions, into a self-kneading sack of hydrochloric acid and then dumped into a tubular leach field, where it is converted into the most powerful taboo in human history. Lunch is an opening act.

By the time children are ten years old, generally speaking, they've learned to eat like the people around them. Once food prejudices are set, it is no simple task to dissolve them. In a separate study, Rozin presented sixty-eight American college students with a grasshopper snack, this time a commercially prepared honey-covered variety sold in Japan. Only 12 percent were willing to try one. So

To open people's minds to a new food, you sometimes just have to get them to open their mouths. Research has shown that if people try something enough times, they'll probably grow to like it.

Here is what William Beaumont had to say about saliva: "Its legitimate and only use, in my opinion, is to lubricate the food to facilitate the passage of the bolus through the [esophagus]." Beaumont was right about some things, but he was dead wrong about spit.

dogs rely more on smell than taste in making choices about what to eat and how vigorously. (Pat Moeller estimates that for dogs, the ratio for how much aroma matters to how much taste matters is 70/30. For cats, the ratio is more like 50/50.)

According to the Kind & Knox Web site, other products made with cow-bone-and-pigskin-based gelatin include marshmallows, nougat-type candy bar fillings, liquorice, Gummi Bears, caramels, sports drinks, butter, ice cream, vitamin gel caps, suppositories, and that distasteful whitish peel on the outside of salamis.

Home economists were urged to approach teachers and lunch planners. "Let's do more than say 'How do you do' to variety meats; let's make friends with them!" chirps Jessie Alice Cline in the February 1943 Practical Home Economics. The War Food Administration pulled together a Food Conservation Education brochure with suggested variety-meat essay themes ("My Adventures in Eating New Foods").

Nirlungayuk reached a similar conclusion. I tracked him down, seventeen years later, and asked him what the outcome of his country-foods campaign had been. "It didn't really work," he said, from his office in the Nunavut department of wildlife and environment. "Kids eat what parents make for them. That's one thing I didn't do is go to the parents.

A quick word about chemicals and flavors. All flavors in nature are chemicals. That's what food is. Organic, vine-ripened, processed and unprocessed, vegetable and animal, all of it chemicals. The characteristic aroma of fresh pineapple? Ethyl 3-(methylthio)propanoate, with a supporting cast of lactones, hydrocarbons, and aldehydes. The delicate essence of just-sliced cucumber? 2E,6Z-Nonadienal. The telltale perfume of the ripe Bartlett pear? Alkyl (2E,4Z)-2,4-decadienoates.

It starts as an appetizer typically. That's low risk. Then it migrates to an entrée dish. Then it becomes a food that you can buy and take home and fix for your family.