Quotes About Gastronomy

I used to have a bit of a thing against starting a meal with soup. I'd find they were often too heavy, filling you up rather than igniting the appetite. Plus, I'd end up mopping it up with scoops of baguette.

With caviar, you place a blob of it on sour cream or on a lettuce leaf and everyone is happy. I'm trying to get away from that.

No matter what their background, the southern French are fascinated by food.

My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.

A molecular gastronomist is really just someone who explores the world of science and food.

I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.

I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages chefs to be more creative.

My life was in Montreal years ago. Best food in the world.

A gastronome who isn't an environmentalist is just stupid, and an environmentalist who isn't a gastronome is just sad.

He took another sip of ale, and began talking lovingly of breads and pies and tarts, all the things he loved. Arya rolled her eyes.

Nouvelle cuisine, roughly translated, means "I can't believe I spent ninety-six dollars and I'm still hungry."

I like to cook." "Really? I like to eat.

and remember what Somerset Maugham said. 'To dine well in England it's necessary to have breakfast three times a day.

There are three types of palate. There's the palate that can't taste anything, there's the normal palate, and there's the Super Palate. I don't think I've got a Super Palate, but it's pretty good.

I also like to eat very much, so I like all different types of foods.

For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.

Soup and fish explain half the emotions of human life.

Sure, I love hearing the expression "Bon appétit!" But the two words I like even better: "Let's cook!

Animals feed themselves; men eat; but only wise men know the art of eating

More and more, museums will look at restaurants and chefs differently - as if they are curating art.

I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.

I'm a big foodie. Hyderabadi cuisine is amazing, and the kind of mutton dishes available at some restaurants in the Old City is incredible.

La Tour d'Argent (15 quai Tournelle)

You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.