Quotes About Cuisine

I am proud to be an American. Because an American can eat anything on the face of this earth as long as he has two pieces of bread.

I wouldn't touch a hot dog unless you put a condom on it! You realize that the job of a hot dog is to use parts of the animal that the Chinese can't figure out how to make into a belt? -timecode 1:11:10

The rich diversity of the cuisine in Nashville is something that I'm incredibly proud of, and I think Tansuo will find a worthy place in Music City's culinary landscape.

Olive oil is the cornerstone of Mediterranean cuisine. This tree is the thread from which the tapestry of the Med has been woven.

Some foods you may say, 'Oh wow, this is not food.' People actually eat that somewhere. I just want people to really understand that and really appreciate it.

As a food writer, it's my job to know each and every cuisine on this planet as well as I can.

If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.

On tour, people know that if they ever ask me what I want to eat, I will always say Asian food. I'm becoming a stereotype, but it's what I want to eat. I want to eat rice.

Indian food is a luxury on tour.

Touring around the world, I think there's no single country where we haven't eaten chili crab.

There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.

I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.

In Porto, it's a tourist city. It's close to the river, the ocean as well. There's a lot of history.

For many, the gastronomic heart of Italy is the Emilia-Romagna region. Its capital is Bologna, which is often overlooked by tourists but has a beautiful historic centre and a lively yet chilled-out atmosphere.

Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.

I love talking about food, and bringing people together to enjoy it.

Simple ingredients, treated with respect... put them together and you will always have a great dish.

One thing I like about Argentina, they only cook with salt; that's it.

Of one thing there is no doubt: if Paris makes demands of the heart, then Munich makes demands of the stomach.

People will travel anywhere for good food - it's crazy.

It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.

Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be.

In Mexico, everything on the menu is the same dish. The only difference is the way it's folded.