Quotes About Food

Don't you find it odd that people will put more work into choosing their mechanic or house contractor than they will into choosing the person who grows their food?

To think of some of the most delicious components of foods as toxins, as nutritionism has taught us to do in the case of fat, does little for our happiness as eaters.

The curse of the omnivore is that when it comes to figuring which of those things are safe to eat, he's pretty much on his own.

Yet the organic label itself—like every other such label in the supermarket—is really just an imperfect substitute for direct observation of how a food is produced, a concession to the reality that most people in an industrial society haven't the time or the inclination to follow their food back to the farm, a farm which today is apt to be, on average, fifteen hundred miles away.

Food processing began as a way to extend the shelf life of food by protecting it from these competitors. This is often accomplished by making the food less appealing to them, by removing nutrients from it

Jean-Anthelme Brillat-Savarin, the eighteenth-century gastronomist, drew a useful distinction between the alimentary activity of animals, which "feed," and humans, who eat, or dine, a practice, he suggested, that owes as much to culture as it does to biology.

Unsalted butter is a sin against the Holy Ghost.

It is a sin if you come to Rajasthan and not have dal-baati and laal maans. I know it's a little heavy but I am okay doing extra push-ups in the gym than missing the droolworthy Rajasthani food.

As a kid we would eat moussaka with mash. We had a real fusion of two cultures that no-one has dared to fuse since.

I would say some of the food I talk about that I really enjoy, like cake and bacon, I eat a lot less than I portray in my act. But that stuff that I dislike, it's pretty sincere.

I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.

Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.

I do enjoy Singapore very much.

In Singapore, I'd spend the majority of my time at hawker centres because the food there is incredible.

Whenever I'm in Singapore, I definitely have to eat some of the local food.

It's strange because pandan cake isn't hard to make but yet it can only be bought in Singapore.

I don't know what singers feel like when they make a song and people clap along and love it, but when people walk up to me and say the food was outstanding, that's what it is all about. I cook because I like to make people happy.

I love jerk chicken. I could literally eat it every single day of my life. I also like curry goat, rice and peas, and ackee and saltfish. For some reason, no one ever taught me how to cook, though. They've always cooked for me!

After I entered the film industry, I restricted my non-veg diet to fish and chicken. I can't, however, remain without non-veg food even for a single day.

I'm a huge pasta and pizza lover. I can eat those every single day.

Being from Staten Island and Brooklyn, I'm used to eating pasta and meatballs every single day.

When I'm at home, I eat kimchi every single day.

I'm half Mexican so Mexican food I could just eat every single day.

There is a daily discussion with our servants about the price of food and the number of loaves: a conference with our presbyters to consider the sins of our people is a very rare occurrence.