Quotes About Cuisine

I love making Italian food. And coconut chicken.

I just love Chinese food. My favourite dish is number 27.

I'd love to visit Thailand just for the street food and the energy of a city like Bangkok.

Good food is always a trouble and its preparation should be regarded as a labour of love.

I like to eat and I love the diversity of foods.

I can't stay away from Chinese food. I really love that stuff.

I basically love anything that comes in a hot dog bun... except hot dogs.

chefs, the Guatemalans, sometimes

There is great food in Vegas.

It is the technique, above all, that makes a meal Chinese or not.

In the West the word "delicious" is likely to conjure up something laced with sugar, fat and salt, whereas in Japan it signifies a flavour found in mushrooms, grilled fish and light broths.

It was little trouble to boil up mutton and water and mash in some leeks, garlic, and green herbs, then leave it to bubble away in its own good time. The elementary pattern these Mesopotamian recipes took was: prepare water, add fat and salt to taste; add meat, leeks, and garlic; cook in the pot; maybe add fresh coriander or mint; and serve.

Umami is the savoury meatiness in seaweed and miso and soy sauce. It is, to a large extent, the concept that enables Japanese cuisine to be healthy and attractive at the same time.

From the perspective of almost everyone else in the world, the Japanese have an enviable relationship with food. Japanese cuisine - with its focus on fresh vegetables, even fresher fish, delicate soups and exquisitely presented rice dishes - has a global reputation for healthiness.

One of the functions of traditional cuisines is to reinforce these shared childhood food memories.

Given that we all bring such different food memories to the table, how is it ever possible to cook a meal that will please everyone?

In Japan, food filters into every aspect of the culture.

There are signs that the Japanese themselves consider their excellent cuisine as an essential part of what it means to be Japanese.

The motto of West African cooking is that if the food doesn't set fire to the tablecloth the cook is being stingy with the pepper.

These sprouts are uneatable,' complained Lord Pallot. 'Why are sprouts always uneatable? Why do they plant them, pick them, cook them, and serve them if they are going to be uneatable? What, in other words, is the point of Brussels sprouts?

I always have dashi in my refrigerator - it's the almighty Japanese ingredient.

I regard Chinese seafood cookery as among the best in the world.

People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that a lot of locals go to McDonald's, Applebee's and the like.

Italian food really reflects the people. It reflects like a prism that fragments into regions.