Quotes About Gastronomy

Whether you talk about the olive oil, whether you talk about Aceto Balsamico, whether you talk about Grana Padano, whether you talk about Mozzarella di Bufala. These are all traditional Italian products that are hard to beat, and they're easy to transport and buy. You don't have to do much around it. Just eat them.

Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.

The first course arrives, a riff on bouillabaisse, with a deep-fried mussel-stuffed zucchini blossom, a small square of seared rockfish, a crouton topped with rouille, that garlicky red pepper-infused aioli that is the traditional topping, all in a small puddle of saffron-infused fish broth. And we are off to the races.

Kai and I head back into the kitchen, where the platters and trays are set up. Grilled vegetable skewers with a lemon dressing. Beef tenderloin, roasted medium rare, sliced thin, with a grainy mustard sauce. Orzo salad with spinach, red onion, and feta. Filled cucumbers and pickled carrots. White beans with sage. Saffron risotto with artichokes and chicken. Mini pavlovas and poached pears and poppy-seed cookies.

Three flutes of champagne in the early afternoon anchored by the weight of nine oysters.

Alone among the animals, we humans insist that our food be not only "good to eat"—tasty, safe, and nutritious—but also, in the words of Claude Lévi-Strauss, "good to think," for among all the many other things we eat, we also eat ideas.

How a people eats is one of the most powerful ways they have to express, and preserve, their cultural identity...To make food choices more scientific is to empty them of their ethnic content and history; --Harvey Levenstein

Jean-Anthelme Brillat-Savarin, the eighteenth-century gastronomist, drew a useful distinction between the alimentary activity of animals, which "feed," and humans, who eat, or dine, a practice, he suggested, that owes as much to culture as it does to biology.

I love food. I'm a big food person. I'm really passionate about eating good food all the time.

I love foods that start in my cheeks and then vibrate up.

To be tempted and indulged by the city's most brilliant chefs. It's the dream of every one of us in love with food.

Food is a passion. Food is love.

I love good, fresh food cooked by someone who knows what he's doing.

I love Italian food but that's too generic a term for what's available now: you have to narrow it down to Tuscan, Sicilian, and so on.

It takes a special kind of vigilance to make your way across a continent where people voluntarily ingest tongues, kidneys, horsemeat, frogs' legs, intestines, sausages made of congealed blood, and the brains of little cows.

A breakfast recorded by the Duke of Wellington consisted of 'two pigeons and three beefsteaks, three parts of a bottle of Mozelle, a glass of champagne, two glasses of port and a glass of brandy' – and this was when he was feeling a little under the weather.

According to the listing on the UNESCO website, "The gastronomic meal emphasizes togetherness, the pleasure of taste, and the balance between human beings and the products of nature.

I like introducing people to new dishes and new flavors.

Tel Aviv is the most exciting place to eat in Israel.

I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. I love cooking.

Roberto Donna is a great Italian chef.

I always like going to fancy Italian restaurants.

We are foodies, we love to eat, my dad's a chef, and coming from an Italian family, we love to eat.

I love Italian food - especially Tuscan-style cuisine.