c2p-cmd/Good-Quotes-Authors huggingface dataset:
If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place.WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won.He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee.I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.
— Kyung-ran Jo, Tongue
Life is one percent what happens to you, and ninety-nine percent how you respond to it.
— Shubhra Krishan, Essential Ayurveda: What It Is and What It Can Do for You
Happy we were the, for we had a good house, and good food and good work.
— Richard Llewellyn, How Green Was My Valley
When you're feeding the second coachload of tourists that day you aren't thinking about the birthday party for fifty next week.
— Robin McKinley, Sunshine
Natural, organic and unrefined foods speak a language your genes understand. And when your food communicates nicely with your genes, they’ll express themselves properly and healthily so you can begin feeling that you’re actually living and not just surviving.
— Thorbjörg Hafsteinsdottir, 10 Years Younger in 10 Weeks
Baking Zomick's challah is comforting, and breads are the sweetest little bits of comfort food. They are very bite-sized and personal.
— Zomick's Bakery
The truth is, most of the genuinely tragic episodes of lost food are things that are somewhat outside the reach of the home cook, even a home cook like me who has been known to overreach from time to time.
— Nora Ephron, I Feel Bad about My Neck: And Other Thoughts on Being a Woman
You couldn’t get worse food, or food more detached from nature, if you tried. If you have an apple, you’re connected to an apple tree. If you have a dish of set custard and half a glace cherry you’re not connected to anything.
— Jo Walton, Among Others
Thin people, God bless them, God curse them, don't get it: If you're not thin, you need to be careful and conscious about when and how you suitors initially see you.
— Frank Bruni, Born Round: The Secret History of a Full-time Eater
Cookies don't make us fat. They're not to blame for our obesity epidemic. You know what else isn't to blame? Fast food, chips, candy, technology, soda, or anything else. The choices we make over a prolonged period time determine the width of our backsides and size of our pants. No one food, company, or activity is responsible for our obesity epidemic.
— Shawn Weeks, 344 Pounds: How I Lost 125 Pounds By Counting Calories
I'll go further and say she was one of the best cooks in the world! The compimentary expression, "This food will make you slap yo' Aint Emma" was apt in her case.
— Mars Hill, The Moaner's Bench: A Novel
We have to establish ourselves in the here and now in order to truly eat. All through the meal, we should really be here with the people at the table. As we chew our food, we should really be here with what we are eating. We can get deeply in touch with the food, which is a gift from the earth and sky.
— Thich Nhat Hanh, You Are Here: Discovering the Magic of the Present Moment
Someday we shall look back on this dark era of agriculture and shake our heads. How could we have ever believed that it was a good idea to grow our food with poisons?
— Jane Goodall, Harvest for Hope: A Guide to Mindful Eating
Chicken is Good! It tastes like chicken.
— Jean Craighead George, My Side of the Mountain
no wonder you left."Yeah," i say, rolling my eyes. " It was just because of the food.
— Veronica Roth, Divergent
Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.
— Robert Hellenga, Philosophy Made Simple
Everyone was always hungry. The poorer you were, the hungrier you were, and with the hunger came weakness and irritability. It became difficult to think clearly and you needed to think clearly to work out how to survive the next day, how to get food. You were sure you could still work if you could find work, and you could look for it if only you could eat. But how were you going to get food, for yourself, for your children, for your wife or husband, for your parents? There were simply too many people within those walls for the calories that were let in. How were you to get food when there just wasn't enough of it? What were you going to have to do? With hunger of this severity came fatigue, a weakness that transcended tiredness and permeated your sinews and bones. As your limbs got ever lighter, they felt progressively heavier with each new day.
— Elliot Perlman, The Street Sweeper
It was a good thing I recognized you or I might have had a lovely meal of you with some parsley. And potatoes.
— G.A. Aiken, Dragon Actually
A growing body of research suggests that many of the health problems associated with eating beef are really problems with corn-fed beef.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Damn,' someone behind me says. 'I was hoping we would get to scrape some Stiff pancake off the pavement later.
— Veronica Roth, The Transfer
You priests. You're all the same. You think fasting helps you think about God, when anyone who can cook would tell you that fasting just makes you think about food.
— Joanne Harris, Peaches for Father Francis
Yet the organic label itself—like every other such label in the supermarket—is really just an imperfect substitute for direct observation of how a food is produced, a concession to the reality that most people in an industrial society haven’t the time or the inclination to follow their food back to the farm, a farm which today is apt to be, on average, fifteen hundred miles away.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
It's a harmless breakfast." "Nothing harmless about what he whips up. His parents are chefs, so he's picked up a few tips and anything he makes is beyond yummy." "Uhm, you're not doing a good job talking me out of it,
— Veronica Blade, From Fame to Shame
Jason had joked that dust bunnies under the bed were pets he didn’t mind keeping: they never whined for food and didn’t require a litter box. They also didn't wake you up at night by barking at passing raccoons.
— Erik Bundy, Magic and Murder Among the Dwarves
Either I protect my friends and lie low until the fight for Radiasure is over, or I put everyone in harm's way and make sure that horrible drug never gets made again. Maybe if I was only putting myself at risk, I could be okay with it. But I can't make this decision for my friends and family. This is too much for one invisible girl to handle. "What do I do, Mom?"She puts her hands on my shoulders. "Sit down. I'll get the Pop Tarts.
— Natalie Whipple
Advocacy of leaf protein as a human food is based on the undisputed fact that forage crops (such as lucerne) give a greater yield of protein than other types of crops. Even with conventional food crops there is more protein in the leafy parts than in the seeds or tubs that are usually harvested.
— Norman Pirie
I don't know what I ate, but I felt immensely better after the first mouthful. It occurred to me that my vision of the fig-tree and all the fat figs that withered and fell to the earth might well have arisen from the profound void of an empty stomach.
— Sylvia Plath, The Bell Jar
Do you think Bubbles wants Chinese food because it's made out of cats?" Genevieve questioned, shoveling a big bite into her mouth."Genevieve, that's just gross and wrong. Don't say things like that. Bubbles is a dog, and their stomachs are bottomless pits. They'll eat anything and everything in sight."Genevieve quickly swallowed. "Well, Bobby said in China they eat cats.""Gen, I assure you, we.are.not eating cats," I responded slowly trying to make sure another food wasn't crossed off her 'will eat' list. It was ever growing shorter."All lies!" Genevieve proclaimed, sticking her fork high in the air with a piece of chicken, only to have it fall, never touching the floor. "See? Cat!
— Ottilie Weber, Beneath the Scars
We show our surprise at this by speaking of something called the “French paradox,” for how could a people who eat such demonstrably toxic substances as foie gras and triple crème cheese actually be slimmer and healthier than we are? Yet I wonder if it doesn’t make more sense to speak in terms of an American paradox—that is, a notably unhealthy people obsessed by the idea of eating healthily.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
I could smell the food fill up my hunger before the order was even placed.
— Phindiwe Nkosi
I LIKE my Food.
— Kristen Hodgson
...to give a clear picture of the whole scene of Italian gastronomy.
— Anna Del Conte, The Gastronomy of Italy
It is the part of a wise man, I say, to refresh and restore himself in moderation with pleasant food and drink, with scents, with the beauty of green plants, with decoration, music, sports, the theater, and other things of this kind, which anyone can use without injury to another.
— Baruch Spinoza, Ethics
We look up to see if it is day or night. If stars burn cool and moon does shine, We take to smoke divine and wine.If breath of sun does belch its heat,we boil coffee and prepare to eat.
— Roman Payne
Wine is just a conversation waiting to happen.
— Jessica Altieri, Kiss My Glass
There is only one right way to eat a steak - with greed in your heart and a smile on your face.
— Soumeet Lanka
The vegan lifestyle is a compassionate way to live that supports life, supports fairness and equality, and promotes freedom.
— Robert Cheeke, Vegan Bodybuilding & Fitness: The Complete Guide to Building Your Body on a Plant-Based Diet
Look,’ said Tyrena. ‘In twentieth-century Old Earth, a fast food chain took dead cow meat, fried it in grease, added carcinogens, wrapped it in petroleum-based foam, and sold nine hundred billion units. Human beings. Go figure.
— Dan Simmons, Hyperion
She had witnessed in nauseating detail how the human world worked: its rituals of comfort (television, food, religion); its appetite for poison (television, food, religion); and for the monstrous edifices of desire (television, food, religion): she understood them all.
— Clive Barker, Absolute Midnight
Smeagol won't grub for roots and carrotses and - taters. What's taters,precious, eh, what's taters?""Po-ta-toes!" said Sam.
— J.R.R. Tolkien, The Two Towers
Without another word, we began to eat. I was hungry, but no appetite would excuse the way we set upon those dishes. We shoveled food into our mouths in a manner ill befitting our fine attire. Bears would have blushed to see us bent over our plates. The pheasant, still steaming from the oven, its dark flesh redolent with the mushroom musk of the forest floor, was gnawed quickly to the bone. It was a touch gamy - no milk-fed goose, this - but it was tender, and the piquant hominy balanced that wild taste as I had hoped it would. The eggs, laced pink at the edges and floating delicately in a carnal sauce, were gulped down in two bites. The yolks were cooked to that rare liminal degree, no longer liquid but not yet solid, like the formative moment of a sun-colored gem.
— Eli Brown, Cinnamon and Gunpowder
Originally, the atoms of carbon from which we’re made were floating in the air, part of a carbon dioxide molecule. The only way to recruit these carbon atoms for the molecules necessary to support life—the carbohydrates, amino acids, proteins, and lipids—is by means of photosynthesis. Using sunlight as a catalyst the green cells of plants combine carbon atoms taken from the air with water and elements drawn from the soil to form the simple organic compounds that stand at the base of every food chain. It is more than a figure of speech to say that plants create life out of thin air.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
It is hard to convince people of this, but oatmeal truly is miraculous. It gives you an amazing amount of energy, like cocaine.
— Kelly Williams Brown, Adulting: How to Become a Grown-up in 468 Easy(ish) Steps
The trend in modern American culture is toward ever more individualized eating... and with every food added to the list of things one does not eat, the shorter becomes the list of people with whom one can enjoy table fellowship... for those of us whose health permits, partaking readily of whatever is offered can be a way of affirming that eating together is at least as important as whatever it is that is eaten.
— Margaret Kim Peterson, Keeping House: The Litany of Everyday Life
No one was irritable; we have never known anyone to remain unhappy while digesting a good meal. We enjoy lingering in a becalmed state, a kind of midpoint between the reverie of a thinker and the contentment of a cud-chewing animal, a state that should be termed the physical melancholy of gastronomy.
— Honoré de Balzac, The Human Comedy: Selected Stories
O, blackberry tart, with berries as big as your thumb, purple and black, and thick with juice, and a crust to endear them that will go to cream in your mouth, and both passing down with such a taste that will make you close your eyes and wish you might live for ever in the wideness of that rich moment.
— Richard Llewellyn, How Green Was My Valley
I did not wait to hear the end of my father's story, for I had been with him myself after mass when we had met M. Legrandin; instead, I went downstairs to the kitchen to ask about the menu for our dinner, which was of fresh interest to me daily, like the news in a paper, and excited me as might the programme of a coming festivity.
— Marcel Proust, Swann's Way
I can tell by the look on Hagin's face that he had eaten some of my food. It is amazing those boys aren't fat.
— R.A. Smith
... education is the second food a parent can give a child.
— Uzoma Nnadi
Pie may just be the Madonna-whore of the dessert world.
— Pascale Le Draoulec, American Pie: Slices of Life (and Pie) from America's Back Roads
Hot crumpets with butter and jam - what could be more ambrosial?
— William  Boyd, Any Human Heart
Are bacon and chocolate the foundation of a good meal? No, everybody knowsthat is a deep fryer and/or gravy. However, I have long held the notion that you can't name a food that I can't improve by adding either bacon or chocolate.
— Aaron Blaylock, It's Called Helping...You're Welcome
Will everyone stop eating dinosaurs?' she frowned.
— Neale Osborne, Lydia's Tin Lid Drum
Opening her mouth to take a bite seemed forward. Chewing? Obscene. Mutual mastication was out of the question.
— Thomm Quackenbush, Find What You Love and Let It Kill You
America, I know we have our problems. I realize that the scale and our waistlineare foremost among them. I’m willing to make concessions, I really am. I drink, and prefer, skim milk. I’ll take water packed tuna over oil packed tuna any day. I can stomach low-fat ranch or I-Can’t-Believe-It’s-Not-Anything. I’ll even look the other way on sugar free ice cream (believe me that one hurts), but I’ll be darned if I’m gonna let somebody take my delicious delicious pig fat from me. I’d rather die.
— Aaron Blaylock, It's Called Helping...You're Welcome
In geometry, whenever we had to find the area of a circle, pi * radius squared, I would get really hungry for pie. Square pie.
— Dan Florence, Zombies Love Pizza
Our plump predicament comes from the way we think. In America life hasbecome a daily quest for instant gratification. Do we think about the long term? Rarely. We ask ourselves, “What sounds good?” That’s where we get into trouble focusing on what we want rather than what we need. Then we invent new ways to satisfy ourselves.
— Aaron Blaylock, It's Called Helping...You're Welcome
He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a clasp-knife, poured his tea into his saucer, and was happy.
— D.H. Lawrence, Sons and Lovers
Food can be a poison or a cure. Why would you choose to ingest toxins when you could be taking the world's best detox medicine. For the purposes of detoxification, let me be clear; always try to eat organic.
— Woodson Merrell, The Detox Prescription: Supercharge Your Health, Strip Away Pounds, and Eliminate the Toxins Within
We may live without poetry, music, and art;	We may live without conscience, and live without heart;	We may live without friends; we may live without books;	But civilized man cannot live without cooks.	He may live without books,—what is knowledge but grieving?	 He may live without hope,—what is hope but deceiving?	He may live without love,—what is passion but pining?	But where is the man that can live without dining?
— Edward Robert Bulwer-Lytton
If you ever find yourself in a jam, just take a moment to sit and think; calculate things, look at every angle, and then wonder where all that jam came from.
— Melanie Kay Taylor
Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship.Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.
— Eddie Huang, Fresh Off the Boat: A Memoir
I need a stunt mouth.
— Adam Richman
It is at a time like this, when crisis threatens the stomach, that the French display the most sympathetic side of their nature. Tell them stories of physical injury or financial ruin and they will either laugh or commiserate politely. But tell them you are facing gastronomic hardship, and they will move heaven and earth and even restaurant tables to help you.
— Peter Mayle, A Year in Provence
The Warrior Diet is the only diet today that challenges all common dietary concepts and offers a real alternative—guidelines that are not based on superficial restrictions, but rather on true principles of human nutrition.
— Ori Hofmekler, The Warrior Diet
Overeating at Thanksgiving is a case in point. It's a national tradition.
— Eric Samuel Timm, Static Jedi: The Art of Hearing God Through the Noise
We may live without poetry, music, and art;	We may live without conscience, and live without heart;	We may live without friends; we may live without books;	But civilized man cannot live without cooks.	He may live without books,—what is knowledge but grieving?	 20He may live without hope,—what is hope but deceiving?	He may live without love,—what is passion but pining?	But where is the man that can live without dining?
— Edward Robert Bulwer-Lytton
As for meat, let me say it upfront:Humans haven’t fully adapted to eating meat.
— Ori Hofmekler, The Warrior Diet
Dr. Pottenger theorized that there are similarities between malformationsfound in animals and those found in humans. My points here are that:1. I firmly believe there is indeed a direct connection between diet, health,sexual performance, and fertility for both men and women.2. The lack of whole foods and live nutrients combined with the abundance of synthetic chemicals in the typical American diet makes it a deficient and toxic diet, which causes impotency, sterility, disorders, and cancer in men and women.
— Ori Hofmekler, The Warrior Diet
Nonetheless, we experience a sense of freedom when we feel that we have the ability to make choices and satisfy our primal instincts.
— Ori Hofmekler, The Warrior Diet
I believe it's a cook's moral obligation to add more butter given the chance.
— Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking
The reason is that you eat too many foods that are high in "calories," which are little units that measure how good a particular food tastes. Fudge, for example, has a great many calories, whereas celery, which is not really a food at all but a member of the plywood family, provided by Mother Nature so that mankind would have a way to get onion dip into his mouth at parties, has none.
— Dave Barry, Dave Barry's Guide to Life
I want for people not to worry so much. Life ain't going to be perfect, but tings will work out. People come to visit and I always tell them not to worry. If you got something to eat, don't worry, be grateful. Just look at all those books. Those books aren't about food. They're to do with worrying about food.
— George Dawson, Life Is So Good: One Man's Extraordinary Journey through the 20th Century and How he Learned to Read at Age 98
There is a difference between eating and drinking for strength and from mere gluttony.
— Henry David Thoreau, Walking
D’yer see it? This finger, laddie, could send ye to meet yer Maker!”Sgt. Deisenburger stared at the black and purple nail a few inches from his face. As an offensive weapon it rated quite highly, especially if it was ever used in the preparation of food.
— Terry Pratchett, Good Omens: The Nice and Accurate Prophecies of Agnes Nutter, Witch
The Mexican people, once they have happened on a good food, he thought, flay the thing to distraction. Ham and eggs every morning now for two weeks. Since arriving in Guanajuato, bearing his typewriter, it had been the same thing each morning at nine. He stared at his plate, gently grieved.("The Candy Skull")
— Ray Bradbury
And his words fell upon the table like a blessing.
— Wendell Berry
Sandwiches,' she said, 'like diamonds, are forever.
— Muriel Spark, Aiding and Abetting
When I was interviewing Beth as a potential flatmate, I asked her about her hobbies. She said she enjoyed cooking for others. I asked her when she could move in.
— Jennifer Gilby Roberts, The Dr Pepper Prophecies
I believe that nature is wise, and that we all have deep instincts within us that can provide the wisdom to know when to eat, what to eat, and when to stop eating. Everyone has and needs these primal instincts. The Warrior Diet allows you to make changes, to binge on carbohydrates or fatty foods like nuts, and still be fine. Other diets don’t allow this freedom. I believe that feeling free should be a part of your life. By introducing you to the Warrior Diet, I hope to relay how this sense of freedom will enrich your life in many ways.
— Ori Hofmekler, The Warrior Diet
My guess is that the Jonathan would be as out of place in England or Kazakhstan, the native ground of its ancestors, as I would be in Russia, the native ground of my own. The arrow of natural history won’t be reversed: by now the Jonathan’s as much an American as I am.
— Michael Pollan, The Botany of Desire: A Plant's-Eye View of the World
I know for an absolute fact that if I ate a meal at one of Gordon Ramsay's restaurants, I would be able to taste his anger.
— John Cheese
The Warrior's Diet Three Rules of Eating:Rule #1: Always start with subtle-tasting foods and move to the moreaggressive foods.Rule #2: Include as many tastes, textures, colors, and aromas as possible in your main meal.Rule #3: Stop eating when you feel much more thirsty than hungry.
— Ori Hofmekler, The Warrior Diet
I’m a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one’s meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it’s especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It’s a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You’re not a scavenger on the Warrior Diet.
— Ori Hofmekler, The Warrior Diet
We cannot afford to be discouraged from challenging the corporate control of our food system, our genetic commons, our shared resources, or our democracy. The history of social change in our nation shows that the political system can be reformed, even if the road is long and zigzag.
— Wenonah Hauter, Foodopoly: The Battle Over the Future of Food and Farming in America
What's on the inside, beneath that sugar? Is it a bug? Is it a booger?
— Elle Valentine, The Unpopular Pea
A robust regional food system that benefits eaters and farmers cannot be achieved in a marketplace that is controlled, top to bottom, by a few firms and that rewards only scale, not innovation, quality, or sustainability.
— Wenonah Hauter, Foodopoly: The Battle Over the Future of Food and Farming in America
I strongly believe that a very good way to start on the Warrior Diet is by following the diet elements first. This alone will probably do the job. Moreover, it may stimulate even sedentary people to begin some kind of physical activity, due to all the extra energy people generally feel when they become warriors.
— Ori Hofmekler, The Warrior Diet
For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?
— Michael Pollan, Cooked: A Natural History of Transformation
12% of employees eat because they are hungry. 88% of employees eat because it is 1 o’clock.
— Mokokoma Mokhonoana
What's the point of having a book club if you don't get to eat brownies and drink wine?
— Jami Attenberg, The Middlesteins
Food shouldn't be half-bad. It should be all good.
— Katie McGarry, Dare You To
A healthy man watched what he ate. An intelligent man watched what he watched.
— Mokokoma Mokhonoana
Eating a salad (in public) is an overweight person’s attempt to appear in control.
— Mokokoma Mokhonoana
Never judge the deeds of a starving man while you’re on a full tummy.
— Mokokoma Mokhonoana
Appetite is governed by our thoughts, but hunger is governed by the body.
— Clement G. Martin, Low Blood Sugar: The Hidden Menace of Hypoglycemia
On Sundays Mom invariably ran out of money, which is when she cracked eggs into the skillet over cubes of fried black sourdough bread. It was, I think, the most delicious and eloquent expression of pauperism.
— Anya von Bremzen, Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
My gosh, I love food. If I wasn’t an actor, I could be a completely different body shape right now.
— Hugh Jackman
For good health, watch what you eat. For a good head, watch what you watch.
— Mokokoma Mokhonoana
If I can't suck your milkshake through a straw, it's not a milkshake--it's a glass of ice cream.
— Bill Maher, The New New Rules: A Funny Look At How Everybody But Me Has Their Head Up Their Ass
Some people feed you with love.
— Graham Joyce, Some Kind of Fairy Tale
Sustainability is best illustrated by those who sell food … just so they afford something to eat.
— Mokokoma Mokhonoana
My yogurt was nestled into a bag, waiting to turn into aushak, and all around us were sausages and pastry, lollipops and spices, chicken and cheese. Any world that contained all this, I thought surveying our loot, was a very fine place. I felt reinvigorated, alive, optimistic. The though of getting back to work suddenly seemed like fun.
— Ruth Reichl, Garlic and Sapphires: The Secret Life of a Critic in Disguise
When a man's girlfriend's parents ask him what it is that he does for a living: they’re not really concerned about him
—  they’re concerned about their daughter’s tummy.
The Paradox of Sustenance: For an organism’s life to be continued
—  another organism’s life has to be discontinued.
Stop playing with your food.Laurent to James
— Stephenie Meyer, Twilight
New Rule: Americans have to come up with a better cheese to represent the nation than American cheese. I'm not even sure American cheese is cheese. I think it's aged Jell-O. And it doesn't need to be individually wrapped in plastic, either. You're thinking of condoms.
— Bill Maher, The New New Rules: A Funny Look At How Everybody But Me Has Their Head Up Their Ass
Eating healthy is expensive. Not eating healthy is expensive. One dents your pocket. The other dents your health.
— Mokokoma Mokhonoana
Food is everything. It provides energy and strength to the elemental self
— With knowing self
Air freshener is man’s pitiful attempt to have his food smell as good, after digestion, as they did, before ingestion.
— Mokokoma Mokhonoana
Everything eaten is killed. Every meal is a sacrifice.
— Adi Da Samraj, The Eating Gorilla Comes in Peace: The Transcendental Principle of Life Applied to Diet and the Regenerative Discipline of True Health
Some kid asked what a dilemma is. And I replied: When a starving man has to choose between a plate of food, and, a roll of toilet paper.
— Mokokoma Mokhonoana
These are delicious! What are they?""Double chocolate chip with peanut butter filling.""They're the second best thing I've ever tasted."I laughed. "You said the same thing at dinner.""I recently readjusted the ranking.
— Colleen Houck, Tiger's Quest
Kyoya: I don't like this food. But do you think I'd be so inhuman as to complain after you treated me? That's a rude assumption.
— Bisco Hatori, Ouran High School Host Club, Vol. 7
Can you taste it Bruce? Can you taste the filth, the dirt, the oily blackness of that fossil fuel in our mouth as you choke and gag and spit it out? Do you still hear his voice in your head urging you to eat? Eat, eat eat. Your mother's cries. Do you hear them? You should be Bruce. Because I know that it's never left you alone. Now you can eat what you want to eat. For me, for you, for all the others. Now you can consume to your heart's content or your soul's destruction, whichever comes first. So eat.
— Irvine Welsh, Filth
In the past, my brain could only compute perfection or failure—nothing in between. So words like competent, acceptable, satisfactory, and good enough fell into the failure category. Even above average meant failure if I received an 88 out of 100 percent on an exam, I felt that I failed. The fact is most things in life are not absolutes and have components of both good and bad. I used to think in absolute terms a lot: all, every, or never. I would all of the food (that is, binge), and then I would restrict every meal and to never eat again. This type of thinking extended outside of the food arena as well: I had to get all of the answers right on a test; I had to be in every extracurricular activity […] The ‘if it’s not perfect, I quit’ approach to life is a treacherous way to live. […] I hadn’t established a baseline of competence: What gets the job done? What is good enough? Finding good enough takes trial and error. For those of us who are perfectionists, the error part of trial and error can stop us dead in our tracks. We would rather keep chasing perfection than risk possibly making a mistake. I was able to change my behavior only when the pain of perfectionism became greater than the pain of making an error. […] Today good enough means that I’m okay just the way I am. I play my position in the world. I catch the ball when it is thrown my way. I don’t always have to make the crowd go wild or get a standing ovation. It’s good enough to just catch the ball or even to do my best to catch it. Good enough means that I finally enjoy playing the game.
— Jenni Schaefer, Goodbye Ed, Hello Me: Recover from Your Eating Disorder and Fall in Love with Life
Avoid food products containing ingredients that are A) unfamiliar B) unpronounceable C) more than five in number or that include D) high-fructose corn syrup
— Michael Pollan, In Defense of Food: An Eater's Manifesto
The proper way is lost to me; my compass spins. I therefore give my entire attention to those works that seem to me most incorruptible: the application of heat, the proportion of seasoning, the arrangement of a plate. When robbed of all pretensions and aspirations, with no proper home nor any knowledge of what discord tomorrow brings, I still may have a pocketful of dignity. The Roman pomp and raiment have fallen away, and I see at last the glory of washed feet and shared bread.
— Eli Brown, Cinnamon and Gunpowder
Food cannot take care of spiritual, psychological and emotional problems, but the feeling of being loved and cared for, the actual comfort of the beauty and flavour of food, the increase of blood sugar and physical well-being, help one to go on during the next hours better equipped to meet the problems (p. 124).
— Edith Schaeffer, The Hidden Art of Homemaking
Civilization transformed man from a food gatherer to a gatherer of pieces of paper: diplomas, employment contracts, money, etc.
— Mokokoma Mokhonoana
Tell me what you do with the food you eat, and I’ll tell you who you are. Some turn their food into fat and manure, some into work and good humor, and others, I’m told, into God.” - Zorba.
— Nikos Kazantzakis, Zorba the Greek
One consequential change is that people used to get most of their calories at breakfast and midday, with only the evening top-up at suppertime. Now those intakes are almost exactly reversed. Most of us consume the bulk--a sadly appropriate word here--of our calories in the evening and take them to bed with us, a practice that doesn't do any good at all.
— Bill Bryson, At Home: A Short History of Private Life
Most folks don't have but a few days to a week's worth of food in their houses at any given time. When they run out, they'll have to forage. Only the fools will forage in town. The smart ones will look on the outskirts.
— Edward M. Wolfe, Hell on Ice
Second rule of the bush. Never get too close to anything that has offspring.What's the first rule?Food runs. If you don't want to be food, don't run.
— Deanna Raybourn, A Spear of Summer Grass
When you celebrate, there is sure to be cake."Florence Ditlow, in "The Bakery Girls.
— Florence Ditlow, The Bakery Girls
Big food companies flatter us by telling us how busy we are and they simultaneously convince us that we are helpless. I am moderately busy, but not all that helpless. Neither are you.
— Jennifer Reese, Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods
There was shish-kabob for lunch, huge, savory hunks of spitted meat sizzling like the devil over charcoal after marinating seventy-two hours in a secret mixture Milo had stolen from a crooked trader in the Levant, served with Iranian rice and asparagus tips Parmesan, followed by cherries jubilee for dessert and then steaming cups of fresh coffee with Benedictine and brandy.
— Joseph Heller, Catch-22
a man who was, as we say in the restaurant business, one taco short of a combo platter.
— Joan Bauer, Hope Was Here
. . . .how and what we eat determines to a great extent the use we make of the world--and what is to become of it. To eat with a fuller consciousness of all that is at stake might sound like a burden, but in practice few things in life afford quite as much satisfaction.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
These are the best things I've ever had in my mouth!
— Mora Early, Twisted Arrangement
If only we correct our eating habits than not only we would have perfect body weight but also we can get rid of most of the diseases.- Subodh Gupta , author "7 food habits for weight loss forever".
— Subodh Gupta, 7 Food Habits for Weight Loss Forever
On cheap tippers:"Don't take it personally; they were deprived somehow as children.On low-fat entrees: "They sell well enough, but nobody's too happy after the meal.
— Joan Bauer
Although not all flesh is forbidden, everything that is forbidden is flesh.
— Leon R. Kass
Mark came home late one frozen Sunday carrying a bag of small, silver fish. They were smelts, locally known as icefish. He’d brought them at the store in the next town south, across from which a little village had sprung up on the ice of the lake, a collection of shacks with holes drilled in and around them. I’d seen the men going from the shore to the shacks on snowmobiles, six-packs of beer strapped on behind them like a half dozen miniature passengers. “Sit and rest,” Mark said. “I’m cooking.” He sautéed minced onion in our homemade butter, added a little handful of crushed, dried sage, and when the onion was translucent, he sprinkled n flour to make a roux, which he loosened with beer, in honor of the fishermen. He added cubed carrot, celery root, potato, and some stock, and then the fish, cut into pieces, and when they were all cooked through he poured in a whole morning milking’s worth of Delia’s yellow cream. Icefish chowder, rich and warm, eaten while sitting in Mark’s lap, my feet so close to the woodstove that steam came off my damp socks.
— Kristin Kimball, The Dirty Life: On Farming, Food, and Love
I stared you chew down your Swedish meatballs. I hope you could see how you chewed my heart then spit it out
— Noor Iskandar
Don't be ridiculous. Brussels sprouts are awful. Jail is just jail.
— Mora Early, Twisted Arrangement
Most of the human body disease such as Obesity, Cancer, Heart disease are linked with our food which we eat in our day to day life. If people are eating health food than how come there be more than 50% death from heart and cancer disease alone in a developed nation such as USA?
— Subodh Gupta, 7 Food Habits for Weight Loss Forever
Rotten people will taste rotten ice cream.
— Sarah Chow
Enjoy your Evening.""That will depend on the menu. If it's beef, it will be a tolerable meal. If it's chicken..." Elliot shuddered. "What is the point of chicken?""Eggs?
— Anne Bishop, Written in Red
[There's a] point where you have to leave the dough alone. It's silly to anthropomorphize bread, but I love the fact that it needs to sit quietly, to retreat from touch and noise and drama, in order to evolve. I have to admit, I often feel that way myself.
— Jodi Picoult, The Storyteller
I have heard one doctor call high-protein, high-fat, low-carbohydrate diets “make-yourself-sick” diets, and I think that’s an appropriate moniker. You can also lose weight by undergoing chemotherapy or starting a heroin addiction, but I wouldn’t recommend those, either.
— T. Colin Campbell, The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, Weight Loss, And Long-term Health
Silas consumed only one food, and it was not bananas.
— Neil Gaiman, The Graveyard Book
Beans are a warm cloak against economic cold.
— John Steinbeck, Tortilla Flat
In its essence, a meal is a creative act that has its genesis in the mind of someone who cares enough to plan it, gather ingredients and labor over its creation.
— Andi Ashworth, Real Love for Real Life: The Art and Work of Caring
We moderns are great compartmentalizers, perhaps never more so than when hungry.
— Michael Pollan, Cooked: A Natural History of Transformation
Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer.
— Lydia Davis, Almost No Memory
Well, good Christ, how was I supposed to know all that, Hannah? Who looks into the fine points when he's hungry? I'm eight years old and chocolate pudding happens to get me hot. All I have to do is see that deep chocolatey surface gleaming out at me from the refrigerator, and my life isn't my own.
— Philip Roth, Portnoy's Complaint
I wondered if full-blooded vampires had something like blue balls for their fangs if they didn’t get to feed when they were expecting to. Like some kind of pseudo-sexual gingivitis.
— Sierra Dean, Grave Secret
You know, that was what we missed most. Not our beds, not our homes, not even our mothers. We would talk about food.
— Jodi Picoult
People ate everyday, and often times they didn't pause when standing in the fresh produce section of the grocery store to realize the magnitude of God's earth that feeds them.
— Cindy Woodsmall, A Season for Tending
Other creatures receive food simply as fodder. But we take the raw materials of the earth and work with them—touch them, manipulate them, taste them, glory in their heady smells and colors, and then, through a bit of alchemy, transform them into delicious creations.
— Judith Jones, The Tenth Muse: My Life in Food
Vegans have a way of circling every conversation back to food, much like born-again Christians have a way of returning every conversation to the scripture.
— Will Potter, Green Is the New Red: An Insider's Account of a Social Movement Under Siege
...there's never a garden in all the parish but what there's endless waste in it for want o' somebody as could use everything up. It's what I think to myself sometimes, as there need nobody run short o' victuals if the land was made the most on, and there was never a morsel but what could find it's way to a mouth.
— George Eliot, Silas Marner
In California, the state's huge dairy herd produces twenty-seven million tons of manure a year, the particulates and vapors from which have helped to make air quality in the argiculturally intensive San Joaquin Valley worse than it is Los Angeles.
— Paul Roberts, The End of Food
It is not necessary to have an extravagant food budget in order to serve things with variety and tastefully cooked. It is not necessary to have expensive food on the plates before they can enter the dining room as things of beauty in colour and texture. Food should be served with real care as to the colour and texture on the plates, as well as with imaginative taste. This is where artistic talent and aesthetic expression and fulfillment come in.
— Edith Schaeffer, Hidden Art
You bite the hand that feeds, Speedy said.Humans don't like that.They view it as a sign of ingratitude.I never asked anyone to feed me.That doesn't seem to matter to them.
— Patrick Jennings, We Can't All Be Rattlesnakes
Today, if you pay a[n US] dollar for a pound of apples in the supermarketm only about six cents covers the farmwork used to get it there; (...)
— Tracie McMillan, The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table
Preparing the communal evening meal sometimes caused arguments. Every village in Sicily had a different recipe for squid and eels, disagreed on what herbs should be disbarred from the tomato sauce. And whether sausages should ever be baked.
— Mario Puzo, The Sicilian
Love is not all you need – you will also need food, clothes and a roof over your heads. Silly, but so true.
— Moffat Machingura, How I Kissed Heartbreak Goodbye
Is it just a coincidence that as the portion of our income spent on food has declined, spending on health care has soared? In 1960 Americans spent 17.5 percent of their income on food and 5.2 percent of national income on health care. Since then, those numbers have flipped: Spending on food has fallen to 9.9 percent, while spending on heath care has climbed to 16 percent of national income. I have to think that by spending a little more on healthier food we could reduce the amount we have to spend on heath care.
— Michael Pollan, In Defense of Food: An Eater's Manifesto
On those luminous mornings Adela returned from the market, like Pomona emerging from the flames of day, spilling from her basket the coloful beauty of the sun –the shiny pink cherries full of juice under their transparent skins, the mysterious apricots in whose golden pulp lay the core of long afternoons. And next to that pure poetry of fruit, she unloaded sides of meat with their keyboard of ribs swollen with energy and strength, and seaweeds of vegetables like dead octopuses and squids–the raw material of meals with a yet undefined taste, the vegetative and terrestrial ingredients of dinner, exuding a wild and rustic smell.
— Bruno Schulz, The Street of Crocodiles
People have been cooking and eating for thousands of years, so if you are the very first to have thought of adding lime juice to scalloped potatoes try to understand there must be a reason for this.
— Fran Lebowitz, The Fran Lebowitz Reader
And when all of the flourless chocolate cakes & chocolate mousse or ganache cakes have come and gone, there will still be nothing like a fudgy brownie, dry & crackled on top, moist & dense within, with a glass of cold milk.
— Richard Sax
No single food will make or break good health. But the kinds of food you choose day in and day out have a major impact.
— Walter Willet
Most of the seven billion people in this world suffer from malnutrition. Half do not have enough to eat and the rest of us eat too much.
— Earle Gray
Am I alone in this mother-food connection or does being with your mom trigger the sudden and voracious need for large amounts of mac & cheese, rice pudding, and the scraps along the side of a bowl of cookie dough?
— April Paine, 1 Weight Loss Plan, 2 Friends, 3 Weeks: Using the Buddy System to Fight Fat
Workers who pick the food we eat cannot afford to feed themselves.
— Barry Estabrook, Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit