c2p-cmd/Good-Quotes-Authors huggingface dataset:
My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it.There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.
— Aimee Bender, The Particular Sadness of Lemon Cake
We had a crisp, oily salad and slices of pink country sausages, an aioli of snails and cod and hard-boiled eggs with garlic mayonnaise, creamy cheese from Fontvielle, and a homemade tart. It was the kind of meal that the French take for granted and tourists remember for years.
— Peter Mayle, A Year in Provence
There is no place left for the buffalo to roam. There’s only corn, wheat, and soy. About the only animals that escaped the biotic cleansing of the agriculturalists are small animals like mice and rabbits, and billions of them are killed by the harvesting equipment every year. Unless you’re out there with a scythe, don’t forget to add them to the death toll of your vegetarian meal. They count, and they died for your dinner, along with all the animals that have dwindled past the point of genetic feasibility.
— Lierre Keith, The Vegetarian Myth: Food, Justice, and Sustainability
Have you ever wondered how to commit human sacrifice and destroy all the evidence while having a delicious meal all at the same time? It’s called cannibalism and all it means is eating another human being. It’s not that hard.
— Tim Heidecker, Tim and Eric's Zone Theory: 7 Easy Steps to Achieve a Perfect Life
Candy always tastes better when the expectations are high.
— Anthony T. Hincks
The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.
— Stacey Ballis, Wedding Girl
Three Italians sitting around a kitchen table without food or drink is a sure sign of trouble.
— A.A. Freda, Goodbye, Rudy Kazoody
Bay remembered the Waverley house full of pumpkin pie scents in the fall. There had been mountains of maple cakes with violets hidden inside, lakes of butternut soups with chrysanthemum petals floating on top.
— Sarah Addison Allen, First Frost
Never before have the American people had their noses so deeply in one another's business. If I announce that I and eleven other diners shared a thirty-seven-course lunch that likely cost as much as a new Volvo station wagon, Those of a critical nature will let their minds run in tiny, aghast circles of condemnation. My response to them is that none of us twelve disciples of gourmandise wanted a new Volvo. We wanted only lunch and since lunch lasted approximately eleven hours we saved money by not having to buy diner. The defense rests.
— Jim Harrison
Push-button motorbike horns, once aroused into action, were like a gaggle of intermittently disgruntled geese caught a in the middle of a very large swarm of fat and lumbering bees: a rumbling engine noise. The bees lurch, barge, and buzz. The geese grumble, natter, and quack. Every day the geese and the bees wake up in the same mood and in the same place.
— Graham Holliday, Eating Viet Nam: Dispatches from a Blue Plastic Table
Cooking was a talent of her mother's that Amina often thought of as an evolutionary way for Kamala to survive herself with friendships intact. Like plumage that expanded to rainbow an otherwise unremarkable bird, Kamala's ability to transform raw ingredients into sumptuous meals brought her the kind of love her personality on its own might have repelled.
— Mira Jacob, The Sleepwalker's Guide to Dancing
One day, and it may be long off, but one day there will be bacon again. It might be mouse bacon, but that will do for me.
— Frank Tayell, London
I prefer noodles when they're raw, they taste just as good, but reward you with a satisfying crunch...
— Callum Horncastle
Use high-quality carnival food machines or Equipment to make delicious food for your event or party, We offer you fairy floss, popcorn and chocolate machines for hire in your budget.
— Smack Amusements
Jim watched them eat, his eyes fixed on every morsel that entered their mouth. When the oldest of the four soldiers had finished he scraped some burnt rice and fish scales from the side of the cooking pot. A first-class private of some forty years, with slow, careful hands, he beckoned Jim forward and handed him his mess tin. As they smoked their cigarettes the Japanese smiled to themselves, watching Jim devour the shreds of fatty rice. It was his first hot food since he had left he hospital, and the heat and greasy flavour stung his gums. Tears swam in his eyes. The Japanese soldier who had taken pity on Jim, recognising that this small boy was starving, began to laugh good-naturedly, and pulled the rubber plug from his metal water-bottle. Jim drank the clear, chlorine-flavoured liquid, so unlike the stagnant water in the taps of the Columbia Road. He choked, carefully swallowed his vomit, and tittered into his hands, grinning at the Japanese. Soon they were all laughing together, sitting back in the deep grass beside the drained swimming-pool.
— J.G. Ballard, Empire of the Sun
Mary had become anxious in her old age, and she hated being away from the house for long. She'd hold the girls' hands tightly and calm herself by telling them what she would make for first frost that year- pork tenderloins with nasturtiums, dill potatoes, pumpkin bread, chicory coffee. And the cupcakes, of course, with all different frostings, because what was first frost without frosting? Claire had loved it all, but Sydney had only listened when their grandmother talked of frosting. Caramel, rosewater-pistachio, chocolate almond.
— Sarah Addison Allen, First Frost
The meal she served was unlike any I had encountered in Vienna, or anywhere else: red seaweed garnished with pickled radishes; black rice noodles and spotted mushrooms boiled in wine, grilled squid stuffed with flying fish roe; and yellow cherries sauteed in butter. The hot bread was laced with cinnamon and paprika. The goat cheese was coated with thyme honey.
— Nicholas Christopher, The True Adventures of Nicolo Zen
Get any type of Carnival food equipment like slushie, popcorn, cocktail machines for hire with special discount packages at Smack Amusements an online Australia-based group of company.
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Michelin Star? I’d rather chew a French rubber tyre.
— Fennel Hudson, Fine Things - Fennel's Journal - No. 8
All foreign food is doomed to be consumed in India not so much by Indians as by a voracious Indian sensibility, which demands infinite versions of Indian food, and is unmoved by difference.
— Amit Chaudhuri, Calcutta: Two Years in the City
He got a tan over break. I used to tell him he was so pale he looked like a marshmallow. He hated that I compared him to food. I told him that's what he got for calling me caramel. It shut him up.
— Angie Thomas, The Hate U Give
The food you eat can be either the safe & most powerful medicine or the slowest poison.
— Sukhraj Dhillon,  A simple solution to america's weight problem 	 A simple solution to america's wei
At its core, the collection is built around a very wise line from a Beatles song: I want to hold your hand. I want to hold your hand with no further expectations. I want to hold your hand instead of telling you I understand when I don’t. I want to hold your hand although we don’t always get along. I want to hold your hand despite the calluses, scratches, and scars that get in the way. I want to hold your hand knowing I’ll have to let it go one day.
— Cheryl Julia Lee, We Were Always Eating Expired Things
May your table be graced with lovely women and good men. May you drink well enough to drown the envy of youth in the satisfactions of maturity. May your men wear their weight with pride, secure in the knowledge that they have become considerable.
— R.F. Capon
Those less fortunate eat dried fish while the truly destitute fight with the spiny shells of crabs or lobsters. Decades later, my father will find it incomprehensible that Americans crave what in his childhood was considered repugnant fare.
— Nayomi Munaweera, Island of a Thousand Mirrors
Any food that refuses to digest in your body is unwanted for your health
— ETC Wanyanwu
Don't eat anything your great grandmother wouldn't recognize as food. "When you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can't pronounce, ask yourself, "What are those things doing there?" Pollan says.Don’t eat anything with more than five ingredients, or ingredients you can't pronounce.Stay out of the middle of the supermarket; shop on the perimeter of the store. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad.Don't eat anything that won't eventually rot. "There are exceptions -- honey -- but as a rule, things like Twinkies that never go bad aren't food," Pollan says.It is not just what you eat but how you eat. "Always leave the table a little hungry," Pollan says. "Many cultures have rules that you stop eating before you are full. In Japan, they say eat until you are four-fifths full. Islamic culture has a similar rule, and in German culture they say, 'Tie off the sack before it's full.'"Families traditionally ate together, around a table and not a TV, at regular meal times. It's a good tradition. Enjoy meals with the people you love. "Remember when eating between meals felt wrong?" Pollan asks.Don't buy food where you buy your gasoline. In the U.S., 20% of food is eaten in the car.
— Michael Pollan, In Defense of Food: An Eater's Manifesto
I used to think that size does not count, until I realized that most people either find other people’s faeces more disgusting than a bird’s droppings, or they do not find the latter disgusting at all.
— Mokokoma Mokhonoana
The steam was thicker than expected and surprisingly easy to scoop up. Inside her mouth it swelled twice its original size and then burst into a series of delicate favors: savory cream sauce, then toasted cheese, and finally vanilla ice cream with a tinge of hazelnut.
— Paige Britt, The Lost Track of Time
Once again, there was a terrorist attack inside my mouth.
— Namekojirushi, I Saved Too Many Girls and Caused the Apocalypse: Volume 2
If anyone does not have three minutes in his life to make an omelette, then life is not worth living.
— Raymond Blanc
A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy who pretends he scoots around on a Vespa, hangs out in some East End cold-water flat, and cooks green curry for his 'mates'. He's a TV chef, so few actually eat his food. I've never seen him naked. I believe the 'Naked' refers to his 'simple, straightforward, unadorned' food; though I gather that a great number of matronly housewives would like to believe otherwise. Every time I watch his show, I want to go back in time and bully him at school.
— Anthony Bourdain, A Cook's Tour: Global Adventures in Extreme Cuisines
I don't cook anything fancy. Sheba's appetite isn't up to much and I've never been one for sauces. We eat nursery food mainly. Beans on toast, Welsh rarebit, fish fingers. Sheba leans against the oven and watches me while I work. At a certain point, she usually asks for wine. I have tried to get her to wait until she's eaten something, but she gets very scratchy when I do that, so these days I tend to give in straightaway and pour her a small glass from the carton in the fridge. You choose your battles. Sheba is a bit of a snob about drink and she keeps whining at me to get a grander sort. 'Something in a bottle, at least', she says. But I continue to buy the cartons. we are on a tight budget these days. And for all her carping, Sheba doesn't seem to have too much trouble knocking back the cheap stuff.
— Zoë Heller, What Was She Thinking? [Notes on a Scandal]
What used to be communal living has become socio-political manipulation on a planetary scale. Everything has become a tool to engineer our consciousness development at every step, ranging from breathing to food to water...
— Anita B. Sulser PhD, We Are One
Some say it is better to have eaten and lost than never to have eaten at all.
— Marissa Meyer, Heartless
Annie believed taste and aromas had the power to transport people from the present to other places. Sometimes this was a journey to a different mood, but it was also a form of time travel.
— Hannah Mary Rothschild, The Improbability of Love
It has taken almost half my life away from Ireland for me to truly feel what home really is, and it is not what I was expecting. In the end it was not a place, or a past, or any sort of single, dazzling epiphany. It was all the little things. Cold butter spread thick on sweet wheaten bread or hot, subsiding potatoes; the scent of wet, black soil; a bushy spine of grass on a one-track road; wide iron gates leading to high beech corridors; the chalky smell of a cow's wet muzzle, and, most of all, in Seamus Heaney's words, the sound of rivers in the trees.
— Trish Deseine, Home: Recipes from Ireland
At the moment that target was eating tacos his mother had brought in despite hospital orders against outside food.“Oh, God, this is good,” Sam said as juicy beef and crisp lettuce dribbled out onto the tray on his lap.“Still not tired of eating?” Connie asked him.“I will never be tired of eating. I’m going to eat until I’m huge. Food, hot water, clean sheets. At least I’ll get those three in prison.
— Michael  Grant, Light
Lunch had been at a McDonald’s in Santa Barbara. It had been so clean. It had smelled like food. It had sounded happy and alive. In the bathroom, the toilet flushed. Water ran in the sink.He had passed a trash can on the way back to his table and stopped just to look at it. It was full of food. Leftover burgers, the last few fries, smears of ketchup on cardboard. He’d had to hold back tears when he saw it.“Candy bar?” Vicky asked, and held a Snickers out to him.At that moment they slowed to turn off the highway and head cautiously, carefully, through recently bulldozed streets, toward the town plaza. That’s where the McDonald’s was. His McDonald’s.A candy bar. People had killed for less.
— Michael  Grant, Light
She found Diana’s room. Diana was sitting in her bed using a remote control to idly flip through the channels on the wall-mounted TV.“You,” Diana said by way of greeting.“Me,” Astrid said.“Can’t believe it,” Diana said. “All this time. And there’s still nothing on.”Astrid laughed and lowered herself slowly into a chair. “You know how they say hospital food is so awful? Somehow I’m not having that reaction.”“Tapioca beats rat,” Diana said.“I never minded rat as much as that dog jerky we were getting for a while. The stuff Albert had them flavor with celery salt? That was the culinary low point for me.”“Yeah, well, I had a lower low point,” Diana said, sounding angry. Or maybe not angry, maybe hurt.Astrid put a hand on Diana’s arm, and Diana did not shake it off.
— Michael  Grant, Light
Should one find themselves with a proclivity towards savagery – be it discovered through self-diagnosis, the observations of friends and kind strangers, or via legal decree – one should take particular caution before ordering the steak tartare.
— Kingfisher Pink, The Whole Beast
To hear Camrose tell of it, as he often does and in excruciating detail, his early years were tantamount to a parallel Dickensian universe inasmuch as every meal was boiled down to gruel. (Please sir, I don’t want any more.) Whatever vegetables the commune were able to come by through barter, theft or scavenging – though oddly not from a community garden which no one had ever thought to plant – were tossed into a pot with a few heaping scoops of lentils and a handful of curry powder, then boiled down until thick and grayish brown. The resulting semi-solid porridge landed in the bowl with a wet thump reminiscent of raw liver smacking the floor and forced its way to the stomach with an angry lurch. Invalids fed through feeding tubes found more satisfaction in their daily bread than young Camrose.
— Kingfisher Pink, The Whole Beast
Considering what a hot, wed dog smells like, dog stew has a surprisingly savory odor To tell the truth, it tastes pretty good, like oxtail. To be perfectly honest, it's delicious. (Anything about this to my golden retriever, and I'll punch your lights out.)
— P.J. O'Rourke, Holidays in Hell: In Which Our Intrepid Reporter Travels to the World's Worst Places and Asks, "What's Funny About This"
Not only did he unleash his emotions through rivers of tears, but for several days he denied his body food so he could pray and seek the God of heaven.
— Craig Groeschel, Weird: Because Normal Isn't Working
Eating organic for good health and spending your day sitting down using a wireless computer that is next to a WiFi router is a classic case of Yin & Yang.
— Steven Magee
[Lunch] was composed of one of the fish she had caught, evidently rescued from Mogget. This had been grilled with ginger, pepper, and some spice she didn't know, set atop a salad of grains and greenleaf, accompanied by a lightly sparkling clear wine she had to admit was delicious and refreshing.
— Garth Nix, Clariel
Strike was becoming steadily more taciturn, his expression brooding. Robin wondered whether this was because he was hungry—he was a man who needed regular sustenance to maintain an equable mood—or for some darker reason.
— Robert Galbraith, Career of Evil
No bacon for you.""Then no eggs for you. Either of you."Eve glowered at him. "Prisoner exchange?"They glared at each other, then swapped pans and started scooping.
— Rachel Caine, Glass Houses
With bread and wine you can walk your road.
— Spanish Proverb
It has taken almost half my life away from Ireland for me to truly feel what home really is, and it is not what I was expecting. In the end it was not a place, or a past, or any sort of single, dazzling epiphany. It was all the little things. Cold butter spread thick on sweet wheaten bread or hot, subsiding potatoes; the scent of wet, black soil; a bushy spine of grass on a one-track road; wife iron gates leading to high beech corridors; the chalky smell of a cow's wet muzzle, and, most of all, in Seamus Heaney's words, the sound of rivers in the trees.
— Trish Deseine, Home: Recipes from Ireland
When I got home, a spicy scent lured me into the kitchen. My stomach grumbled and I might’ve started drooling the moment I spotted the cheesy enchiladas cooling on the counter.They were drenched in homemade queso.My favorite.Dropping my bag on the floor, I skipped over to where Rosa was placing the plates on the table. I wrapped my arms around her from behind and squeezed.Rosa laughed as she turned. “It’s the queso, isn’t it?”Nodding, I dropped my arms and stepped back.
— Jennifer L. Armentrout, The Problem with Forever
The selling of food matters as much as the food itself… if not more.
— Michael Moss, Salt Sugar Fat: How the Food Giants Hooked Us
The point (I was starting to realize) was about putting it together. The point was making people feel at home, about finding your own style, whatever it was, and committing to it. The point was about giving up neurosis where food was concerned. The point was about finding a way that food fit into your life.
— Nora Ephron, I Feel Bad about My Neck: And Other Thoughts on Being a Woman
I really like to cook. I used to do it lots for Mom, who's almost as useless as you, and it means I can practice describing all the different dishes. That always makes narratives seem less repetitive - and you can use them as metaphors, too.
— Stephfordy Mayo, New Moan: The Twishite Saga - A Parody
I am a miserable cook but an extremely talented eater.
— Amy Tan
I’m trying to make a profit. I’m using batteries, toilet paper, and paper towels as currency. Each is something that will eventually be in short supply.”“You’re trying to get all the toilet paper in town?” Astrid shrilled. “Are you kidding?”“No, Astrid, I’m not kidding,” Albert said. “Look, right now, kids are playing with the stuff. I saw little kids throwing rolls of it around on their lawns like it was a toy. So—”“So your solution is to try and take it all away from people?”“You’d rather see it wasted?”“Yeah, actually,” Astrid huffed. “Rather than you getting it all for yourself. You’re acting like a jerk.”Albert’s eyes flared. “Look, Astrid, now kids know they can buy their way into the club with it. So they’re not going to waste it anymore.”“No, they’re going to give it all to you,” she shot back. “And what happens when they need some?”“Then there will still be some left because I made it valuable.”“Valuable to you.”“Valuable to everyone, Astrid.”“It’s you taking advantage of kids dumb enough not to know any better. Sam, you have to put a stop to this.”Sam had drifted away from the conversation, his head full of the music. He snapped back. “She’s right, Albert, this isn’t okay. You didn’t get permission—”“I didn’t think I needed permission to give kids what they want. I mean, I’m not threatening anyone, saying, ‘Give me your toilet paper, give me your batteries.’ I’m just playing some music and saying, ‘If you want to come in and dance, then it’ll cost you.’”“Dude, I respect you being ambitious and all,” Sam said. “But I have to shut this down. You never got permission, even, let alone asked us if it was okay to charge people.”Albert said, “Sam, I respect you more than I can even say. And Astrid, you are way smarter than me. But I don’t see how you have the right to shut me down.”That was it for Sam. “Okay, I tried to be nice. But I am the mayor. I was elected, as you probably remember, since I think you voted for me.”“I did. I’d do it again, man. But Sam, Astrid, you guys are wrong here. This club is about all these kids have that can get them together for a good time. They’re sitting in their homes starving and feeling sad and scared. When they’re dancing, they forget how hungry and sad they are. This is a good thing I’m doing.”Sam stared hard at Albert, a stare that kids in Perdido Beach took seriously. But Albert did not back down.“Sam, how many cantaloupes did Edilio manage to bring back with kids who were rounded up and forced to work?” Albert asked.“Not many,” Sam admitted.“Orc picked a whole truckload of cabbage. Before the zekes figured out how to get at him. Because we paid Orc to work.”“He did it because he’s the world’s youngest alcoholic and you paid him with beer,” Astrid snapped. “I know what you want, Albert. You want to get everything for yourself and be this big, important guy. But you know what? This is a whole new world. We have a chance to make it a better world. It doesn’t have to be about some people getting over on everyone else. It can be fair to everyone.”Albert laughed. “Everyone can be equally hungry. In a week or so, everyone can starve.
— Michael  Grant, Hunger
There was a bag of coffee beans beneath a harpoon gun and a frozen hunk of spinach, but there was no way to grind the beans into tiny pieces to make coffee. Near a picnic basket and a large bag of mushrooms was a jug of orange juice, but it had been close to one of the bullet holes in the trunk, and so had frozen completely solid in the cold. And after Sunny moved aside three chunks of cold cheese, a large can of water chestnuts, and an eggplant as big as herself, she finally found a small jar of boysenberry jam, and a loaf of bread she could use to make toast, although it was so cold it felt more like a log than a breakfast ingredient.
— Lemony Snicket, The Slippery Slope
... a health drink company called Fuel, founded by a former tank commander in the British Army and an extreme-sports enthusiast, offers a liquid fry-up combining the flavors of bacon, sausage, poached egg, fried tomatoes, baked beans, mushrooms, toast, salt and pepper, and brown sauce. It's only 230 calories, and it packs twenty grams of protein (assuming you can keep it down).
— Erin Moore, That's Not English: Britishisms, Americanisms and What Our English Says About Us
Brillat-Savarin, said: ‘Tell me what you eat and I’ll tell you who you are.’ He had it wrong. It’s not just what we eat that shows who we are, it’s what we buy but don’t eat that says more about the people we think we are. Or want to be. Look at the ingredients in your cupboards. All those hopes and dreams.
— Kate Lord Brown, The Taste of Summer
Food—like art, like music— brings people together, it’s true. It begins, though, with a private experience, a single person stirred, moved, and wanting company in that altered stated. So we say, “You have to taste this.” We say, “Please, take a bite.
— Jessica Fechtor, Stir: My Broken Brain and the Meals That Brought Me Home
From the Bridge”Celebrating “La Navidad Cubana”Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated.Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.
— Hank Bracker
We’ve searched all of the homes and carried the food to Ralph’s,” Sam continued. “The problem is that all the fruit and veggies spoiled while we were all filling up on chips and cookies. The meat all rotted. People were stupid and careless, and there’s nothing we can do about that now.” Sam swallowed the bitterness he felt, the anger he felt at his own foolishness. “But we have food sitting out in the fields. Maybe not the food we’d like, but enough to carry us for months—many months—if we bring it in before it rots and the birds eat it.”“Maybe we’ll get rescued, and we won’t have to worry,” another voice said.“Maybe we’ll learn to live on air,” Astrid muttered under her breath but loudly enough to be heard by at least a few.“Why don’t you go get our food back from Drake and the chuds up there?”It was Zil. He accepted a congratulatory slap on the back from a creepy kid named Antoine, part of Zil’s little posse.“Because it would mean getting some kids killed,” Sam said bluntly. “We’d be lucky to rescue any of the food, and we’d end up digging more graves in the plaza. And it wouldn’t solve our problem, anyway.
— Michael  Grant, Hunger
First off,” he said, “I want to say I’m sorry about E.Z. He was a good kid. He didn’t deserve…” For a moment he almost lost it as a surge of emotion welled up from nowhere. “I’m sorry he died.”Someone sobbed loudly.“Look, I’m going to get right to it: we have three hundred and thirty-two…I’m sorry, three hundred and thirty-one mouths to feed,” Sam said. He placed his hands on his hips and planted his feet wide apart. “We were already pretty bad off for food supplies. But after the attack by the Coates kids…well, it’s not pretty bad off, anymore, it’s desperate.”He let that sink in. But how much were six-and eight-year-olds really grasping? Even the older kids looked more glazed than alarmed.“Three hundred and thirty-one kids,” Sam reiterated, “And food for maybe a week. That’s not a long time. It’s not a lot of food. And as you all know, the food we have is awful.”That got a response from the audience. The younger kids produced a chorus of gagging and retching sounds.“All right,” Sam snapped. “Knock it off. The point is, things are really desperate.
— Michael  Grant, Hunger
The food is ready,” Zil announced to loud cheers.“But we have something more important to do, first, before we can eat.”Groans.“We have to carry out some justice.”That earned a silent stare until Turk and Hank started raising their hands and yelling, showing the crowd how to act.“This mutant, this nonhuman scum here, this freak Hunter…” Zil pointed, arm stretched out, at his captive. “This chud deliberately murdered my best friend, Harry.”“Na troo,” Hunter said. His mouth still didn’t work right. Brain damage, Zil supposed, from the little knock on his head. Half of Hunter’s face drooped like it wasn’t quite attached right. It made it easier for the crowd of kids to sneer at him, and Hunter, yelling in his drooling retard voice, wasn’t helping his case.“He’s a killer!” Zil cried suddenly, smacking his fist into his palm.“A freak! A mutant!” he cried. “And we know what they’re like, right? They always have enough food. They run everything. They’re in charge and we’re all starving. Is that some kind of coincidence? No way.”“Na troo,” Hunter moaned again.“Take him!” Zil cried to Antoine and Hank. “Take him, the murdering mutant scum!”They seized Hunter by the arms. He could walk, but only by dragging one leg. They half carried, half marched him across the plaza. They dragged him up the church steps.“Now,” Zil said, “here is how we’re going to do this.” He waved his hand toward the rope that Lance was unspooling back through the plaza.An expectant pause. A dangerous, giddy feeling. The smell of the meat had them all crazy. Zil could feel it.“You all want some of this delicious venison?”They roared their assent.“Then you’ll all grab on to the rope.
— Michael  Grant, Hunger
May we eat only foods that nourish us and prevent illnes.. May we accept this food for the realization of the way of understanding and love.
— Thich Nhat Hanh, Living Buddha, Living Christ
A meal was no more than a fragile defense against the inevitability of the next meal. Food itself could never answer the question of food
—  it only delayed the moment when the question would have to be asked in earnest.
[The] dinner party is a true proclamation of the abundance of being -- a rebuke to the thrifty little idolatries by which we lose sight of the lavish hand that made us. It is precisely because no one needs soup fish, meat, salad, cheese, and dessert at one meal that we so badly need to sit down to them from time to time. It was largesse that made us all; we were not created to fast forever. The unnecessary is the taproot of our being and the last key to the door of delight. Enter here, therefore, as a sovereign remedy for the narrowness of our minds and the stinginess of our souls, the formal dinner...the true convivium -- the long Session that brings us nearly home.
— Robert Farrar Capon, The Supper of the Lamb: A Culinary Reflection
Ala!" Echo sprang to her feet, legs tangled in the sheets. The Ala was here. The Ala had brought food. The Ala was a goddess
— Melissa Grey, The Shadow Hour
I didn't feel like I had control over anything else in my life, but food was something I could control, so I did.
— Zayn Malik, Zayn: The Official Autobiography
Great cooking is all about the three 'p's: patience, presence, and practice.
— Michael Pollan, Cooked: A Natural History of Transformation
For about 48 weeks of the year an asparagus plant is unrecognizable to anyone except an asparagus grower. Plenty of summer visitors to our garden have stood in the middle of the bed and asked, 'What is this stuff? It's beautiful!' We tell them its the asparagus patch, and they reply, 'No this, these feathery little trees.' An asparagus spear only looks like its picture for one day of its life, usually in April, give or take a month as you travel from the Mason-Dixon Line. The shoot emerges from the ground like a snub nose green snake headed for sunshine, rising so rapidly you can just about see it grow. If it doesn't get it's neck cut off at ground level as it emerges, it will keep growing. Each triangular scale on the spear rolls out into a branch until the snake becomes a four foot tree with delicate needles. Contrary to lore, fat spears are no more tender or mature than thin ones. Each shoot begins life with its own particular girth. In the hours after emergence, it lengthens but does not appreciably fatten. To step into another raging asparagus controversy, white spears are botanically no different from their green colleagues. White shoots have been deprived of sunlight by a heavy mulch pulled up over the plant's crown. European growers go to this trouble for consumers who prefer the stalks before they've had their first blush of photosynthesis. Most Americans prefer the more developed taste of green. Uncharacteristically, we're opting for the better nutritional deal here also. The same plant could produce white or green spears in alternate years, depending on how it is treated. If the spears are allowed to proceed beyond their first exploratory six inches, they'll green out and grow tall and feathery like the house plant known as asparagus fern, which is the next of kin. Older, healthier asparagus plants produce chunkier, more multiple shoots. Underneath lies an octopus-shaped affair of chubby roots called a crown that stores enough starch through the winter to arrange the phallic send-up when winter starts to break. The effect is rather sexy, if you're the type to see things that way. Europeans of the Renaissance swore by it as an aphrodisiac and the church banned it from nunneries.
— Barbara Kingsolver, Animal, Vegetable, Miracle: A Year of Food Life
To my faithful readers, because a book is like a pie—the only thing more satisfying than cooking up the story is knowing that somebody might be out there eating it up with a spoon.
— Sarah Weeks, Pie
Polly had a gift for baking pies, and she poured her heart and soul into every one she made.
— Sarah Weeks, Pie
Instead of going out on Saturday night as planned, I decided to stay in with a few of my closest friends from the complex carbohydrate family. Well actually, like most of my friends, they're not that complex.
— Angela Pippos, The Goddess Advantage
Being a humble person, she gave her pie shop a humble name—PIE.
— Sarah Weeks, Pie
She rested her head on his shoulder. "You're better than waffles, Matthias Helvar." A small smile curled the Fjerdan's lips. "Let's not say things we don't mean, my love.
— Leigh Bardugo, Crooked Kingdom
The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overheating the stone, which in turn risked damaging the flour. In this fact, Dave explained, lies the origin of the phrase "nose to the grindstone": a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work as much as attentiveness.) A wooden spout at the bottom of the mill emitted a gentle breeze of warm, tan flour that slowly accumulated in a white cloth bag. I leaned in close for a whiff. Freshly milled whole-grain flour is powerfully fragrant, redolent of hazelnuts and flowers. For the first time I appreciated what I'd read about the etymology of the word "flour" -- that it is the flower, or best part, of the wheat seed. Indeed. White flour has little aroma to speak of; this flour smelled delicious.
— Michael Pollan, Cooked: A Natural History of Transformation
Overcooked, flabby pasta or a blob of tomato ketchup was enough to incense Frank; a plate of soggy pasta in Matteo’s Italian restaurant in Los Angeles, owned by his childhood buddy, Matty Jordan, had Frank storming into the kitchens. He looked around wildly, “Where are all the Italians?” he roared at the startled Filipino kitchen staff. Not content, he shot back upstairs and threw his plate of pasta against the wall. As he walked out, he dipped his finger in the tomato sauce and signed the smear: Picasso (Matty very good-naturedly put a frame around this later).
— Fiona Ross, Dining with the Famous and Infamous
The quest for an ever-whiter shade of bread, which goes all the way back to the Greeks and Romans, is a parable about the folly of human ingenuity -- about how our species can sometimes be too smart for its own good. After figuring out an ingenious system for transforming an all but nutritionally worthless grass into a wholesome food, humanity pushed on intrepidly until it had figured out a way to make that food all but nutritionally worthless yet gain! Here in miniature, I realized, is the whole checkered history of "food processing." Our species' discovery and development of cooking (in the broadest sense of the word) gave us a handful of ingenious technologies for rendering plants and animals more nutritious and unlocking calories unavailable to other creatures. But there eventually came a moment when, propelled by the logic of human desire and technological progress, we began to overprocess certain foods in such a way as to actually render them detrimental to our health and well-being. What had been a highly adaptive set of techniques that contributed substantially to our success as a species turned into a maladaptive one -- contributing to disease and general ill health and now actually threatening to shorten human lives.
— Michael Pollan, Cooked: A Natural History of Transformation
Satchmo was raised on steaming pots of red beans and rice, a meal so familiar that he described it as his “birthmark”—indeed, in adulthood, he often signed off letters with “Red beans and ricely yours.
— Fiona Ross, Dining with the Famous and Infamous
Eat your food slowly and chew each bite completely (20-30 chomps is ideal) to facilitate proper digestion.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Instead, choose decaf for your second cup of the day, engage in good sleeping habits, moderate insulin production in your diet, exercise Primally and boost energy naturally with cold water plunges, deep breathing sequences, napping or quick exercise breaks after long periods of inactivity.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Adjust your mentality to make veggies a centrepiece of your meals and snacks. Get comfortable with occasionally consuming larger quantities than typical Western diet traditions call for.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Alice wondered if her mother was aware that she wasn’t the only one in town who’d come down with a bad case of Blueberry Fever.
— Sarah Weeks, Pie
At every point in our food economy, present conditions remaining, we must expect to come to a time when demand (for quantity or quality) going up will meet the culture coming down. The fact is that we have nearly destroyed American farming, and in the process have nearly destroyed our country.from the essay"Nature As Measure
— Wendell Berry, Bringing it to the Table: On Farming and Food
Those who waste bread will be condemned to as many years in purgatory as the number of crumbs wasted and will have to pick those crumbs up, one by one, with their eyelids.
— Paula Pettini
Fuck! How many times do I have to tell you? The butter goes into a butter dish because otherwise it absorbs all the other smells! And the cheese too! Transparent wrap wasn't invented for dogs, shit! And what the hell is this? Lettuce? Why did you leave it in a plastic bag? Plastic ruins everything! I've already told you, Philibert. Where are all those containers I brought home the other day? And what about this lemon? What's it doing in the egg compartment? You cut open a lemon, you wrap it up or put it upside down on a plate, capice?
— Anna Gavalda, Hunting and Gathering
Oily, cold-water fish from remote, pollution-free waters (anchovies, herring, mackerel, salmon, sardines) are some of the most nutrient-rich foods on the planet: no other food comes close to their omega-3 levels.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Eating cholesterol and bad fat will contribute to heart disease if and only if you bathe them in a massive lifelong overdose of insulin and glucose.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Ser Tomaso,” she said. “It is very likely we will all die.” “Or worse,” said Brown, the first words he’d said in days. Ser Tomaso made a brave face. “Perhaps,” he said. “But we will eat well.
— Miles  Cameron, A Plague of Swords
What’s up, Albert?”“Well, I’ve done inventory at Ralph’s, and I think if I had a lot of help, I could put together an okay Thanksgiving dinner.”Sam stared at him. He blinked. “What?”“Thanksgiving. It’s next week.”“Uh-huh.”“There are ovens at Ralph’s, big ones. And no one has taken the frozen turkeys. Figure two hundred and fifty kids if pretty much everyone from Perdido Beach shows up, right? One turkey will feed maybe eight people, so we need thirty-one, thirty-two turkeys. No problem there, because there are forty-six turkeys at Ralph’s.”“Thirty-one turkeys?”“Cranberry sauce will be no problem, stuffing is no problem, no one has taken much stuffing yet, although I’ll have to figure out how to mix, like, seven different brands and styles together, see how it tastes.”“Stuffing,” Sam echoed solemnly.“We don’t have enough canned yams, we’ll have to do fresh along with some baked potatoes. The big problem is going to be whipped cream and ice cream for the pies.”Sam wanted to burst out laughing, but at the same time he found it touching and reassuring that Albert had put so much thought into the question.“I imagine the ice cream is pretty much gone,” Sam said.“Yeah. We’re very low on ice cream. And kids have been taking the canned whipped cream, too.”“But we can have pie?”“We have some frozen. And we have some pie shells we can bake up ourselves.”“That would be nice,” Sam said.“I’ll need to start three days before. I’ll need, like, at least ten people to help. I can haul the tables out of the church basement and set up in the plaza. I think I can do it.”“I’ll bet you can, Albert,” Sam said with feeling.“Mother Mary’s going to have the prees make centerpieces.”“Listen, Albert…”Albert raised a hand, cutting Sam off. “I know. I mean, I know we may have some great big fight before that. And I heard you have your fifteenth coming up. All kinds of bad stuff may happen. But, Sam—”This time, Sam cut him off. “Albert? Get moving on planning the big meal.”“Yeah?”“Yeah. It will give people something to look forward to.
— Michael Grant, Gone
Exercise stimulates an increase in appetite and calorie consumption such that it results in a draw when it comes to weight management.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Our ancestors went for days without anything to eat, and carbohydrates were extremely scarce for two million years. The truth is, fat is the preferred fuel for human metabolism.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
It may sound crazy, but people like to eat what they are. If they have voracious habits they can't change, they like sweet foods. If they are tight with their money, they prefer to eat bread and mashed potatoes. If they are flamboyant they like to eat elaborately thin vegetables, fried and piled up high like a fancy hat. We are all cannibals, eating the secrets we have within.
— Josh Barkan, Mexico: Stories
Those men ate like food had just been invented
— Raynetta Manees, All for Love
Low calories and deliciousness can’t work together
—  guilt would.
Pavlov’s dogs will drool at the site of any food,So go ahead and ring the bell, Sing a classical song about it and Then advertises what sells
— Charmaine J. Forde
Since 1985 our [American's] consumption of all added sugars- cane, beet, HFCS, glucose, honey, maple syrup, whatever- has climbed from 128 pounds to 159 pounds per person.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals