Culinary Quotes - Page 19

• When I'm asked to define "Southern food," I usually turn that question back to my audience and ask them what they think. I hear responses like fried chicken, catfish, barbecue, collard greens, and sweet potatoes. These are excellent examples, because they are historically grounded. You can trace each dish back to the people who brought these food traditions to the South. Today, these foods are central to the core culinary grammar of the American South.

  Marcie Cohen Ferris

  Sweet, Thinking, People

  Source: www.guernicamag.com

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• TRICHINOSIS, n. The pig's reply to proponents of porcophagy.

  Ambrose Bierce

  Food, Pigs, Cooking

  Ambrose Bierce (2001). “The Unabridged Devil's Dictionary”, p.229, University of Georgia Press

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• To me, peanut butter is the breakfast of champions!

  Greg Louganis

  Food, Cooking, Champion

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• Tis not her coldness, father, That chills my labouring breast; It's that confounded cucumber I've ate and can't digest.

  Richard Harris Barham

  Father, Food, Cooking

  Richard Harris Barham (1847). “The Ingoldsby Legends Or Mirth and Marvels”, p.357

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• This [the movie Babe] is the way Americans want to think of pigs. Real-life 'Babes' see no sun in their limited lives, with no hay to lie on, no mud to roll in. The sows live in tiny cages, so narrow they can't even turn around. They live over metal grates, and their waste is pushed through slats beneath them and flushed into huge pits.

  Morley Safer

  Real, Lying, Food

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• Speaking of food, English cuisine has received a lot of unfair criticism over the years, but the truth is that it can be a very pleasant surprise to the connoisseur of severely overcooked livestock organs served in lukewarm puddles of congealed grease. England manufactures most of the world's airline food, as well as all the food you ever ate in your junior-high-school cafeteria.

  Dave Barry

  Food, School, Years

  "Dave Barry's Only Travel Guide You'll Ever Need". Book by Dave Barry, 1991.

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• This stuff tastes awful; I could have made a fortune selling it in my health-food store.

  Woody Allen

  Stuff, Awful, Taste

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• This has got to be the most expensive food ever laminated.

  Marian Burros

  Food, Cooking, Expensive

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• What moistens the lip and what brightens the eye? What calls back the past like the rich pumpkin pie?

  John Greenleaf Whittier

  Thanksgiving, Food, Eye

  1844 'The Pumpkin,' stanza 3.

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• Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast an enormous dish of balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks - a delicious kind of cake, at present scarce known in this city, except in genuine Dutch families.

  Washington Irving

  Food, Apples, Pie

  Washington Irving (1854). “The Works”

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• It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

  Grant Achatz

  Understanding, Cooking, Sound

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• Wine, one of the noblest cordials in nature.

  John Wesley

  Food, Wine, Cooking

  John Wesley (1827). “The Works of the Rev. John Wesley: The twelfth, thirteenth, fourteenth, fifteenth, sixteenth, seventeenth, and part of the eighteenth, numbers of his journal”, p.332

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• What comforted me? That is easy. It was a strong cold chicken jelly so very, very thick. My mother's Chinese cook would fix it. He would cook it down, condense it-this broth with all sorts of feet in it, then it would gell into sheer bliss. It kept me alive once for three weeks when I was ill as a child. And I've always craved it since.

  James Beard

  Mother, Strong, Children

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• The savor of the water mint rejoiceth the heart of men.

  John Gerard

  Food, Heart, Men

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• Pray how does your asparagus perform?

  John Adams

  Food, Vegetables, Cooking

  Abigail Adams, John Adams, L. H. Butterfield, Marc Friedlaender, Mary-Jo Kline (1975). “The Book of Abigail and John: Selected Letters of the Adams Family, 1762-1784”, p.174, UPNE

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• The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.

  James Beard

  Food, Heart, Adventure

  James Beard (2015). “Delights and Prejudices”, p.8, Open Road Media

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• Some guy invented Vitamin A out of a carrot. I'll bet he can't invent a good meal out of one.

  Will Rogers

  Food, Guy, Cooking

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• You do not sew with a fork and I see no reason why you should eat with knitting needles.

  Henry Beard

  Food, Knitting, Cooking

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• The way I feel about it is: Beat me or feed me, but don't tease me. It's toy food; who needs it? Serve it to toy people.

  Jeff Smith

  Food, People, Cooking

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• There are no standards of taste in wine... Each man's own taste is the standard, and a majority vote cannot decide for him or in any slightest degree affect the supremacy of his own standard.

  Mark Twain

  Food, Wine, Men

  Mark Twain (194?). “Mark Twain's notebook”

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• You first parents of the human race...who ruined yourself for an apple, what might you have done for a truffled turkey?

  Jean Anthelme Brillat-Savarin

  Food, Race, Turkeys

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• Money brings you food, but not appetite; medicine, but not health; acquaintances, but not friends.

  Henrik Ibsen

  Money, Food, Medicine

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• Think of the fierce energy concentrated in an acorn! You bury it in the ground, and it explodes into an oak! Bury a sheep, and nothing happens but decay.

  George Bernard Shaw

  Food, Thinking, Sheep

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• Ethnic, cultural, artistic and culinary diversity. LA...a feast for the senses.

  Yasmine Bleeth

  Diversity, Artistic, Senses

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• Half the cookbooks tell you how to cook the food and the other half tell you how to avoid eating it.

  Andy Rooney

  Food, Cooking, Half

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