Quotes About Gastronomy

Lucques and Picholine olives,

Drinking good wine with good food in good company is one of life's most civilized pleasures.

I get way too much happiness from good food.

If food is the body of good living, wine is its soul.

You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking.

Eating good food is my favourite thing in the whole world. Nothing is more blissful.

For me no good food is illuminated without acidity.

You have an impeccable argument if you said that Singapore, Hong Kong, and Tokyo are food capitals. They have a maximum amount of great stuff to eat in the smallest areas.

I want Americans to enjoy food. I want them to celebrate food. I want them to, on occasions, to have big cakes and great things. And I want them to indulge.

Great wine is always enhanced by great food.

Italy has great food and Barcelona has great energy.

Original, in French: La bonne cuisine est la base du véritable bonheur. English: Good food is the foundation of genuine happiness.

Good food is the foundation of genuine happiness.

The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.

Never doubt the courage of the French. They were the ones who discovered that snails are edible.

Nothing stimulates the practiced cook's imagination like an egg.

For Americans who believed that Italians subsisted on bread and macaroni, the edible delights available in the downtown restaurants came as a revelation.

She did not know what people of other nations ate, and did not care. For Italian food was the best.

He remembered his mother once telling him that there were more than three hundred types of cheese made in France. Soured had solemnly replied that one day he would go there and try every one. There were worse reasons to choose a place to live

Liver, lungs, heads, tails, kidneys, testicles, all of these things which are traditional, delicious and nutritious parts of our gastronomy go to waste.

What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

Few things grace a plate as dramatically as a whole plucked upland bird, however it's cooked.

I love the breakfast culture - I opt for the French platter.

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.