Quotes About Cuisine

Because the Spanish eat so crazily late - anybody who's been to Spain has had the experience of sitting down at 9:30 P.M. to find themselves the first customer in the restaurant - they tend to favour an early-evening drink and a nibble to keep them going.

Everywhere I have gone in the world, even though we don't speak the same language, food is the same language.

Being partly Italian or, rather, having an Italian last name, I've always dreamed of really becoming partly Italian, of eating piles of mouthwatering fettuccine in the piazza, speaking a language that demands music over mumble, and yes, if I'm honest, perhaps dressing a little better.

It can be tough when you're on the road, but I think food is meant to be enjoyed, so whenever we go to a new place, we look for the specialty item there.

Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.

Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.

Spices, of course, are essential.

I love to use a lot of spices when I cook, so we actually cast a real peppercorn in gold and then just made a bead out of it for necklaces and earrings.

Regular readers will know that curries are my favourite thing, and I wanted to go back to the start and really research the history and philosophy of Indian cuisine, rather than just toasting spices, slow-cooking onions. I was hungry to understand this food that I love so much.

There's nothing like simple spicy egg bhurji.

The hardest is foods I am not familiar with. Gyros, I lost that one; I don't like tzatziki sauce very much. I did kimchi in Korea, which was rough: fermented cabbage and spicy.

I am not into spicy foods. Big Red chewing gum is even too 'hot' for me.

I really love Indian food, especially if you can get it spicy. Any food you can get spicy I really love, and Indian food is just so flavorful: a lot of onion, a lot of garlic.

I know I'm kind of a wuss when it comes to spicy foods.

I am an extremely adventurous eater and an avid lover of spicy food.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

My favourite dish is from Congo, the native country of my father. It's called Poulet a la Dakatine and is made from chicken, peanut butter and spinach.

I actually love spinning for relaxation and to keep my body healthy, but besides that, I love exploring new restaurants.

My mum and my husband are from Irish backgrounds, so we have a lot of potatoes. Chips, mashed, boiled, new potatoes, I love them all. Even the slightly wonky ones like Duchess potatoes that go up in a little spiral.

The restaurants express the spirit of the chef, the spirit of the city, the country.

Any Southerner is spoiled when it comes to food.

Two cannibals were eating a comedian, and one of them turns to the other and asks, 'Does this taste funny to you?

Comfort food is absolutely moving upscale.

For any country that has multiple cultures, food is an awesome way for people to acknowledge and respect each other and have an open conversation.