Quotes About Gastronomy

Before Julia Child there was only onion dip.

There was a stampede to the food- panzanella with tomatoes and bread, every conceivable variety of pasta, grilled sausages, fresh fish roasted in foil, Napoleon pastries and reginatta made with creamy half-melted ice cream.

People who love to eat are always the best people.

In France, cooking is a serious art form and a national sport.

ar-is-tol-o-gy (noun). The art or "science" of dining

In London, you can eat your way around the world - Lebanese one night, Indian the next.

I'm a big foodie and would love to indulge in such things. I've been to many restaurants in the city, and although I can't eat often, I know what's available where.

I just think our British cuisine and the different influences we pull together make it special when it comes to food.

I love being in Delhi, the food and the infrastructure are amazing.

I can taste and everything. I can taste every little ingredient in food.

Food is about the flavours that work well together, but when you've got great ingredients half the job is done for you.

The inspiring thing is that people are often more experimental with their desserts than other courses. It allows me to be more creative and excite people.

food should be enjoyed when at its premium.

duchess potatoes

Food is the supremest of pleasures.

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

When a customer receives a dish, they get food and design at the same time.

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

In an avant-garde cooking restaurant, it's the experience that's the difference.

The foie gras—goose liver for the uninitiated—arrived. I was indeed starving and dug in. I know the animal-rights people would crucify me, but I can't help it. I love foie gras. Win had red wine already poured. I took a sip. I'm no expert, but it tasted like a deity had personally squeezed the grapes.

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!

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

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

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