Quotes About Gastronomy

I was able to get a civil engineering degree and travel around the world and eat.

I'm a food environmentalist. I'm about the food and the ambiance.

Cooking was a passion and sometimes a serious art form, to be shared with a select few.

The meal will consist of macaroni di zitu, red mullet, hare in a sour sauce, boar with chocolate, turkey stuffed with ricotta, fish cooked in wine, roast suckling pig, sweet rice, conserve of scorzonera, ice-cream, sweetmeats, almond biscuits, water ices and wines from Casa Ucrìa with the strong pungent flavour of the grapes from Torre Scannatura.

I can't think of a specific meal, but my favourite country for food has got to be France. I love those restaurants in the middle of the village squares.

Beauvoir reported first between bites of a ham sandwich, made with thick-sliced ham carved from what must have been a maple-cured roast, with honey-mustard sauce and slabs of aged cheddar on a fresh croissant.

I love American food, but I also love Latin food.

There are those people that eat to live and those that live to eat. I am of the latter, as many of you already know. To me, eating is an adventure.

I believe that London is the most exciting food city in Europe.

I am an Asian food lover.

Nom is a place for food lovers.

I try to run so I can eat anything I want. I feel it's a luxury to be able to splurge on something like foie gras and not have to think about it.

light sauce américaine, with butter, tomatoes, garlic, and cognac.

We had a rib roast with a red wine Chambertin sauce that we served with a stew of rice and a jar-dinière of vegetables.

He was a very valiant man who first adventured on eating oysters.

They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

They eat the dainty food of gamous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

seventy-five Michelin inspectors cover all of Europe and many fewer the rest of the world. They eat out on 240 days a year, file more than 1,000 reports, and must order the maximum number of courses and always clear their plates. To remain anonymous they never return to the same place for several years, and never reveal what they do—even to their parents.

Where does Chicken Tikka Masala come from? Glasgow.

Fish is held out to be one of the greatest luxuries of the table and not only necessary, but even indispensable at all dinners where there is any pretence of excellence or fashion.

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

Wagyu is something that every meat lover should experience at least once.

I think that there is a role for food to be art; and when food is art, it can have drama, it can have spectacle, it can be theatrical. It can be this amazing experience.

To begin cooking duck at one in the morning is one of the finest acts of madness that can be undertaken by a human being who is not mad.