Food Quotes - Page 25

• The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the poultry-yard, while its broad and deep breast, and its ample back, convey the assurance that your satisfaction will not cease at its death.

  Isabella Beeton

  Ducks, White, Cooking

  Isabella Beeton (2006). “Mrs Beeton's Household Management”, p.428, Wordsworth Editions

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• There are two Italies.... The one is the most sublime and lovely contemplation that can be conceived by the imagination of man; the other is the most degraded, disgusting, and odious. What do you think? Young women of rank actually eat - you will never guess what - garlick! Our poor friend Lord Byron is quite corrupted by living among these people, and in fact, is going on in a way not worthy of him.

  Percy Bysshe Shelley

  Men, Thinking, Two

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• There was a little plate of hothouse nectarines on the table, and there was another of grapes, and another of sponge-cakes, and there was a bottle of light wine ... 'This is my frugal breakfast ... Give me my peach, my cup of coffee, and my claret.'

  Charles Dickens

  Coffee, Wine, Light

  Charles Dickens (1870). “Novels”, p.349

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• They put arsenic in his meat And stared aghast to watch him eat; They poured strychnine in his cup And shook to see him drink it up.

  A. E. Housman

  Cooking, Meat, Arsenic

  A. E. Housman (2012). “A Shropshire Lad”, p.43, Courier Corporation

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

  Marian Burros

  Cooking, Culinary, Expensive

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

  Greg Louganis

  Cooking, Champion, Peanut Butter

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

  Ambrose Bierce

  Pigs, Cooking, Culinary

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

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• Velveeta: you can eat it - or wax your car with it!

  Judy Garland

  Car, Cooking, Culinary

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• We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for fragrance, flavor and color.

  Lin Yutang

  Color, Chinese, Teeth

  Yutang Lin (1939). “My country and my people”

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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, Eye, Past

  1844 'The Pumpkin,' stanza 3.

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• When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.

  Jacques Pepin

  Moving, Thinking, Hands

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• Why, you might just as well say that, I see what I eat, is the same as, I eat what I see.

  Lewis Carroll

  Cooking, Might, Culinary

  'Alice's Adventures in Wonderland' (1865) ch. 7

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• Wine enlivens the human soul.

  Euripides

  Wine, Cooking, Soul

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• Woe to the cook whose sauce has no sting.

  Geoffrey Chaucer

  Cooking, Woe, Sauce

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• I like food, I like stripping vegetables of their skins, I like to have a slim young parsnip under my knife.

  Stevie Smith

  Vegetables, Knives, Cooking

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• Unlike music or poetry or painting, food rouses no response in passionate and emotional youth. Only when the surge of the blood is quieted does gastronomy come into its own with philosophy and theology and the sterner delights of the mind.

  Dorothy L. Sayers

  Philosophy, Emotional, Blood

  Dorothy L Sayers (2009). “The Documents in the Case”, p.39, Hachette UK

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• The best way to eat crabs, as everyone knows, is off newspaper at a large table with a large number of people.

  Laurie Colwin

  Numbers, People, Way

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• It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age - that is, if you are lucky enough to have any left over.

  Laurie Colwin

  Wise, Two, Cooking

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• It is possible to eat English piecrust, whatever you may think at first. The English eat it, and when they stand up and walk away, they are hardly bent over at all.

  Margaret Halsey

  Thinking, Firsts, England

  Margaret Halsey (1938). “With Malice Toward Some”

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• There were twelve dishes of lamb cooked in different rich sauces, with a monster bowl of strange oddments, which I imagine also belonged to the private life of a sheep, floating in rich gravy.

  Rosita Forbes

  Sheep, Monsters, Twelve

  Rosita Forbes (1921). “The Secret of the Sahara: Kufara”

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• In that intensely busy time of children and work, soup became my stalwart friend and I learned its true value. Anyone who's been there knows. You're busy, too much to do, time vanishes, the kids are relentless, and everyone is hungry all the time. Something as comforting, delicious, and practical as soup is like gold.

  Anna Thomas

  Children, Kids, Comforting

  Anna Thomas (2009). “Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure”, p.20, W. W. Norton & Company

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• When there is very little else left to believe in, one can still believe in an honest loaf of fragrant, home-baked bread.

  Anna Thomas

  Believe, Home, Littles

  Anna Thomas (2014). “The Vegetarian Epicure: 262 Recipes”, p.52, Vintage

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• for the first time I tasted this tropical fruit, which people here are so fond of. ... I could have fancied I was biting into soap. I have a notion that we shall not become very good friends, the banana and I.

  Fredrika Bremer

  Good Friend, People, Soap

  Fredrika Bremer, Adolph Benson, Carrie Catt (2007). “America of the Fifties: Letters of Fredrika Bremer”, p.98, Applewood Books

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• Wine is a splendid thing in and of itself, but it is nonetheless proper to examine the high nutritional and hygienic values of wine from a scientific point of view. We are convinced that scientists will thus perform a service to mankind, since at the same time they will help determine the measure beyond which its use is a misuse for all creation.

  Pope Pius XII

  Wine, Views, Cooking

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• There are times when born hollandaise heads, as well as nouveaux turbot freaks and recherche escargotphiles alike crave the saignet abundance of a New York steak.

  Gael Greene

  New York, Cooking, Freak

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