Quotes About Cuisine

Tongue - a variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of a dead cow.

Tongue - a variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow.

I love Caribbean food. It's a great melting pot of so many cultures including the Native Americans.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

we use an English word for a farm animal and a French word for the cooked meat it provides.

I can order in Chinese, if you'd like." She

The food is farm to table, though when you order eggs, I'm not sure what other route they'd go.

If there's one thing I've learned after a lifetime of dining on delicacies like blood pudding, sea squirts, and camel kidneys, even folks who wouldn't come within 100 yards of a Cambodian tarantula want to hear what it's like to chomp on one!

If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter sheen on it. And then in Ecuador, you'll find more crispy-fried empanadas. So, yeah, every culture has their own version of empanadas.

We Americans are mildly interested, of course, in reading about the discovery of radium by Madame Curie, but what we really yearn to know is the name of the uncommemorated French female who first mixed a sauce bearnaise.

The great tradition of Delhi can be seen through its cuisine.

Peruvian food is so simple yet amazingly flavored with their traditional spices.

In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.

I'm a fairly traditional British cook, as my partner Cathy doesn't enjoy spicy food, although I like to experiment myself.

To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.

Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.

People have their cultural reasons for eating meat, their traditional reasons, their likes and dislikes.

My mom, who left Iran in 1976, steeped us in the smells, tastes, and traditions of Persian cuisine.

I will eat disgusting things, but only those with long established culinary traditions.

My interest in society - at times so pronounced that the word 'snob' comes a little to mind - derives from the fact that I like an immense number of things which society, money, and position bring in their train: painting, tapestries, rare books, smart dresses, dances, gardens, country houses, correct cuisine, and pretty women.

After a hard day of basic training, you could eat a rattlesnake.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

What is it about trains that makes food taste so good? Some of my happiest memories are of prolonged lunches between St. Moritz and Zurich, Bordeaux and Paris, and even between Coimbra and Salamanca.

In Porto, you have to eat francesinha. Translated, it means 'little French girl.' It's this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it's usually a bit spicy.