More Food Quotes And Sayings

by allinspiration.com

“Good food ends with good talk.”
– Geoffrey Neighor, Northern Exposure, Duets, 1993

“What some call health, if purchased by perpetual anxiety about diet, isn’t much better than tedious disease.”
– George Dennison Prentice

“Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.”
– Chef Alain Ducasse

“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”
– Marcel Boulestin

“Ingredients are not sacred. The art of cuisine is sacred. It is at that altar I worship, and I shall go to sacrifice the fat geese and tender cattle to serve its ends. The holy icons of the chef’s faith—fragrant truffles, rich foie gras, well-marbled meats and other luxurious ingredients – these are not God. Their synthesis and their miraculous transformation into a sum greater than its parts is creation, and this is what I find most worthy of reverence.”
– Tanith Tyrr

“Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite.”
– Ruth Reichl

“Truffle isn’t exactly aphrodisiac but under certain circumstances it tends to make women more tender and men more likable”
– J.A. Brillat-Savarin

“The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: eat us and praise the Lord.”
– Alexandre Dumas

“Life is so brief that we should not glance either too far backwards or forwards…therefore study how to fix our happiness in our glass and in our plate.”
– Grimod de la Reynière

“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”
– Anthony Bourdain

“Remember that a very good sardine is always preferable to a not that good lobster.”
– Ferran Adria

“I’ll bet what motivated the British to colonize so much of the world is that they were just looking for a decent meal.”
– Martha Harrison

“In Mexico we have a word for sushi: bait.”
– Jose Simon

“Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one’s belt buckled.”
– Frederic Raphael

“There is a communication of more than our bodies when bread is broken and wine is drunk. And that is my answer when people ask me: Why do you write about hunger, and not wars or love.”
– MFK Fisher

“A man taking basil from a woman will love her always.”
– Sir Thomas Moore

“To give life to beauty, the painter uses a whole range of colours, musicians of sounds, the cook of tastes — and it is indeed remarkable that there are seven colours, seven musical notes and seven tastes.”
– Lucien Tendret (1825-1896) ‘La Table au pays de Brillat-Savarin’

“How do they taste? They taste like more.”
– H.L. Mencken

“Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention.”
– Escoffier

“There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.”
– Leo Buscaglia

“A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.”
– Charlie Trotter

“He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart.”
– C. S. Lewis

“To eat is a necessity, to eat intelligently is an art.”
– La Rochefoucauld

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
– Andre Simon

“I went to a restaurant that serves ‘breakfast at any time’. So I ordered French Toast during the Renaissance.”
– Steven Wright

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