Food Quotes - Page 21

• One of these nuts is a meal for a man, both meat and drink.

  Marco Polo

  Men, Nuts, Cooking

  Marco Polo, Ronald Latham (2007). “The Customs of the Kingdoms of India”, Penguin Group USA

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• If any man gives you a wine you can't bear, don't say it is beastly... But don't say you like it. You are endangering your soul and the use of wine as well... Seek out some other wine good to your taste.

  Hilaire Belloc

  Wine, Men, Giving

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• If any one element of French cooking can be called important, basic and essential, that element is soup.

  Louis Diat

  Cooking, Important, Essentials

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• If I were a headmaster, I would get rid of the history teacher and get a chocolate teacher instead and my pupils would study a subject that affected all of them.

  Roald Dahl

  Teacher, Cooking, Chocolate

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• If the elbow had been placed closer to the hand, the forearm would have been too short to bring the glass to the mouth; and if it had been closer to the shoulder, the forearm would have been so long that it would have carried the glass beyond the mouth.

  Benjamin Franklin

  Glasses, Hands, Long

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• If you want to know the people of a nation, I am sure you can judge a great deal more about them from their cooking and eating traditions than you can from the words and actions of their public officials.

  Peter Kropotkin

  People, Judging, Cooking

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• In medieval times the habit arose of expressing a man's wealth, no longer in terms of the amount of land in his estate, but of the amount of pepper in his pantry. One way of saying that a man was poor was to say that he lacked pepper. The wealthy lacked pepper. The wealthy kept large stores of pepper in their houses, and let it be known that it was there: it was a guarantee of solvency.

  Waverley Root

  Men, Land, House

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• It gives men courage and ambition and the nerve for anything. It has the colour of gold, is clear as a glass and shines after dark as if the sunshine were still in it.

  O. Henry

  Ambition, Sunshine, Dark

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• It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone flies at his approach.

  George Ellwanger

  Cooking, Odor, Garlic

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• It is a very poor consolation to be told that the man who has given one a bad dinner, or poor wine, is irreproachable in private life. Even the cardinal virtues cannot atone for half-cold entrees.

  Oscar Wilde

  Wine, Men, Cooking

  Oscar Wilde, General Press (2016). “The Complete Works of Oscar Wilde: Novel, Short Stories, Poetry, Essays and Plays”, p.823, GENERAL PRESS

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• It is agreed by most men, that the Eele is a most daintie fish; the Romans have esteemed her the Helena of their feasts, and some The Queen of pleasure.

  Izaak Walton

  Queens, Men, Cooking

  Izaak Walton, Charles Cotton (2014). “The Compleat Angler”, p.151, OUP Oxford

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• It is part of the novelist's convention not to mention soup and salmon and ducklings, as if soup and salmon and ducklings were of no importance.

  Virginia Woolf

  Cooking, Novelists, Salmon

  Virginia Woolf (2013). “Delphi Complete Works of Virginia Woolf (Illustrated)”, p.2616, Delphi Classics

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• It is said that for money you can have everything, but you cannot. You can buy food, but not appetite... fun, but not joy; acquaintances, but not friends; leisure, but not peace. You can have the husk of everything for money, but not the kernel.

  Arne Garborg

  Fun, Joy, Cooking

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• Lentils are friendly - the Miss Congeniality of the bean world.

  Laurie Colwin

  Missing, Cooking, Friendly

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• Lucy took a single plain donut from the bag and held it for me to take a bite. Tender and light and still warm from the frying. Not too sugary.

  Robert Crais

  Light, Cooking, Bags

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• Lyon is full of temperamental gourmets, eternally engaged in a never-ending search for that imaginary, perfect, unknown little back-street bistro, where one can dine in the style of Louis XIV for the price of a pack of peanuts.

  Roy Andries De Groot

  Dine In, Perfect, Cooking

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• 'Monsieur,' Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, 'whenever you want to have a really good cup of chocolate, make it the day before, in a porcelain coffeepot, and let it set. The night's rest will concentrate it and give it a velvety quality which will make it better. Our good God cannot possibly take offense at this little refinement, since he himself is everything that is most perfect.'

  Jean Anthelme Brillat-Savarin

  Night, Years, Giving

  Jean Anthelme Brillat-Savarin (2009). “The Physiology of Taste: or Meditations on Transcendental Gastronomy”, p.124, Vintage

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• My favorite word is 'pumpkin.' You can't take it seriously. But you can't ignore it, either. It takes ahold of your head and that's it. You are a pumpkin. Or you are not. I am.

  Harrison Salisbury

  Favorite Words, Cooking, Pumpkin

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• My grandfather had a wonderful funeral... On the buffet table there was a replica of the deceased in potato salad.

  Woody Allen

  Funeral, Cooking, Grandfather

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• My son would walk to the refrigerator-freezer and fling both doors open and stand there until the hairs in his nose iced up. After surveying $200 worth of food in varying shapes and forms, he would declare loudly, 'There's nothing to eat!'

  Erma Bombeck

  Son, Hair, Doors

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• Never eat in a place called 'Mom's'.

  Nelson Algren

  Mom, Cooking, Culinary

  Nelson Algren (1983). “The Devil's Stocking”, New York : Arbor House Library of Contemporary Americana

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• No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread.

  Florence Fabricant

  Summer, Winter, Color

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• It might seem that an egg which has succeeded in being fresh has done all that can reasonably be expected of it.

  Henry James

  Eggs, Cooking, Done

  Henry James (1993). “Collected Travel Writings: The Continent”, p.266, Library of America

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• Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.

  Michael Ruhlman

  Art, Cooking, World

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• Most importantly, what you get from a greasy spoon is a certain kind of smell that has been almost legislated out of existence. It is cigaretty, certainly, and it also has the catch-throat quality of smoking fat. It is a warm, companionable fug that rises to meet you as you step through the door on a late autumn day and it is how public places used to smell in my childhood in the 1970s. It is real, it is human, and it beats anything I know.

  Kathryn Hughes

  Real, Autumn, Doors

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