c2p-cmd/Good-Quotes-Authors huggingface dataset:
[David] Wallerstein discovered that people would spring for more popcorn and soda- a lot more- as long as it came in a single gigantic serving. Thus was born the two-quart bucket of popcorn, the sixty-four-ounce Big Gulp, and, in time, the Big Mac and the jumbo fries.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Researchers have found that people (and animals) presented with large portions will eat up to 30 percent more than they could otherwise. Human appetite, it turns out, is surprisingly elastic, which makes excellent evolutionary sense: It behooved our hunter gatherer ancestors to feast whenever the opportunity presented itself, allowing them to build up reserves of fat against future famine.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Americans today spend less on food, as a percentage of disposable income (10%), than any other industrialized nation... meaning that we could afford to spend more on food if we chose to.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
I love Pizza thicker, when the crust is thinner!
— Jasleen Kaur Gumber
In fairy tales,” her mother used to say, “no one ever says I love you. They give food and they kiss. That’s what love is made of.
— Jacqueline Sweet, A Slice of Honeybear Pie
The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread.“The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock.
— Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace
Here's the thing about dessert--you want it to last. You want to savor it.
— Nora Ephron, I Remember Nothing: and Other Reflections
If it's dive-bombing you from the air, bury yourself in the sand. It might lose sight of you. Also, no one likes to eat food covered in sand. No one.
— Andrew Shaffer, How to Survive a Sharknado and Other Unnatural Disasters: Fight Back When Monsters and Mother Nature Attack
Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.
— Jacques Pépin, The Apprentice: My Life in the Kitchen
Your Primal efforts must be fun, energising and easy to maintain at all times, otherwise, you are destined to fail.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Regardless of your starting point, past failures or bad luck with familial genes, you can turn things around quickly – starting with your next mail and next workout. Your genes expect you to be lean, strong, energetic and healthy.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Our ancestors, who were able to survive and reproduce under unimaginably harsh environmental circumstances, refined and perfected the human genetic recipe.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Our genes still expect us to eat a higher fat diet; they still see agricultural foods (and modern foods such as sugar), as poisonous; they still see lack of sunlight and exercise as problematic. We haven't genetically adapted to modern life because there is no selection pressure in the civilised world.
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Your original 'factory setting' is to be an efficient fat-burning beast!
— Mark Sisson, Primal Blueprint 21-Day Total Body Transformation: A Step-by-Step, Gene Reprogramming Action Plan
Everyone wants to talk-talk-talk. Can't we eat-eat-eat, and then talk?
— Sarah J. Maas, A Court of Mist and Fury
Ethiopia is the center of origin and diversity for the majority of coffee we drink. The commodification of coffee pushes farmers to grow as much as possible by whatever means possible. This has contributed to deforestation. The place where coffee was born - the area with the greatest biodiversity of coffee anywhere in the world - could disappear. No forest, no coffee. No coffee, no forest. What we lose isn't specific to Ethiopia; it impacts us all.
— Preeti Simran Sethi, Bread, Wine, Chocolate: The Slow Loss of Foods We Love
The thing you learn with Potage Parmentier is that "simple" is not exactly the same as easy.
— Julie Powell, Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
In America we have gone way beyond sustenance. Eating is an activity. 'Why don’t we get lunch, and then we’ll grab some pizza.
— Jim Gaffigan, Food: A Love Story
I'm eating' it quick... but I'll remember it a long time.
— Marjorie Kinnan Rawlings, The Yearling
Radiation does discriminate. If you are sedentary and eating processed foods then you will be more affected than a person that exercises and eats fresh organic food.
— Steven Magee
we eat for our stomachs, but we hunger with our hearts.
— Padma Lakshmi, Love, Loss, and What We Ate: A Memoir
Nearly every historic fruit and vegetable variety once found in the United States has disappeared.
— Preeti Simran Sethi
Cohen testified that there was no 'direct relationship' linking heart disease to dietary fats, and that he had been able to induce the same blood-vessel complications seen in heart disease merely by feeding sugar to his laboratory rats. Peter Cleave testified to his belief that the problem extended to all refined carbohydrates. 'I don't hold the cholesterol view for a moment,' Cleave said, noting that mankind had been eating saturated fats for hundreds of thousands of years. 'For a modern disease to be related to an old-fashioned food is one of the most ludicrous things I have ever heard in my life... but, when it comes to the dreadful sweet things that are served up... that is a very different proposition.
— Gary Taubes, Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease
Taste” is a noun and a verb: We all have it and we all do it. But we don’t all have a language or a system for understanding and expressing that experience… I knew chocolate was something I didn’t want to lose, but I didn’t have the words to communicate why it was so important to me, or the knowledge on how best to save it. Now I do.
— Simran Sethi
How much better a man feels when he is mixed with halibut and leg of mutton and roebuck
— Patrick O'Brian, Post Captain
There are people who eat only organic food, and then there are people who don’t have tons of money to waste.
— Jim Gaffigan, Food: A Love Story
food has played a central role not only in my professional but also in my emotional life, in all of my dealings with loved ones and most of all in my relationship to myself and my body. I am what feeds me. And how I feed myself at any given moment says a lot about what I’m going through or what I need. I don’t believe I am alone. Yes, we eat for our stomachs, but we hunger with our hearts. Like most people and many women, I think about what to eat all the time. I am constantly plotting my next meal, planning how and what I will shop for, and ever hatching new plans to avoid the foods I know will undermine my well-being. Foods are like men: some are good, some are bad, and some are okay only in small doses. But most should be tried at least once.
— Padma Lakshmi, Love, Loss, and What We Ate: A Memoir
There was currant toast squishy with butter, caramel-marshmallow squares, strawberry boats oozing custard, chocolate exclairs that exploded with cream when the cats bit into them with their little white teeth and-- a special treat for Pleasant-- a pie made from thick slices of Bramley apple, with just the right amount of tangy in the tangy-sweet.
— Anne Michaels, The Adventures of Miss Petitfour
Foods are like men: some are good, some are bad, and some are okay only in small doses. But most should be tried at least once.
— Padma Lakshmi, Love, Loss, and What We Ate: A Memoir
Got anything to eat?" I asked."You know where the gas station is," said my incredibly nurturing and maternal mother.
— Susan Juby, Republic Of Dirt : A Return to Woefield Farm
The free market has never worked in agriculture and it never will. The economics of a family farm are very different from a firm's... the demand for food isn't elastic
—  people don't eat more just because food is cheap. Even if I go out of business this land will keep producing corn.
Planted, a single corn seed yielded more than 150 fat kernels, often as many as 300, while the return on a seed of wheat was something less than 50:1
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Leave something on your plate... 'Better to go to waste than to waist
— Michael Pollan, Food Rules: An Eater's Manual
As grandmothers used to say, 'Better to pay the grocer than the doctor
— Michael Pollan, Food Rules: An Eater's Manual
Farmers facing lower prices have only one option if they want to be able to maintain their standard of living, pay their bills, and service their debt, and that is to produce more [corn]
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Pizza is like the entire food pyramid!
— Madeline Oles
Much was said, and much was ate, and all went well.
— Jane Austen, Mansfield Park
Populations eating a remarkably wide range of traditional diets generally don't suffer from these chronic diseases. These diets run the gamut from ones very high in fat (the Inuit in Greenland subsist largely on seal blubber) to ones high in carbohydrate (Central American Indians subsist largely on maize and beans) to ones very high in protein (Masai tribesmen in Africa subsist chiefly on cattle blood, meat and milk), to cite three rather extreme examples. But much the same holds true for more mixed traditional diets. What this suggests is that there is no single ideal human diet but that the human omnivore is exquisitely adapted to a wide range of different foods and a variety of different diets. Except, that is, for one: the relatively new (in evolutionary terms) Western diet that that most of us now are eating. What an extraordinary achievement for a civilization: to have developed the one diet that reliably makes its people sick!
— Michael Pollan, Food Rules: An Eater's Manual
By 1900, European scientists recognized that unless a way was found to augment this naturally occurring nitrogen, the growth of the human population would soon grind to a very painful halt... After Nixon's 1972 trip the first major order the Chinese government placed was for thirteen massive fertilizer factories. Without them, China would have probably starved.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
[Smil] estimates that two of every five humans on Earth today would not be alive if not for Fritz Haber's invention of the Haber-Bosch process.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Like Cheyenne Mountain, today's fast good conceals remarkable technological advances behind an ordinary-looking façade.
— Eric Schlosser, Fast Food Nation: The Dark Side of the All-American Meal
Though they won't say, it has been estimated that Cargill and ADM together probably buy somewhere near a third of all the corn grown in America.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
By far the biggest portion of a bushel of American commodity corn (about 60% of it, or some 50k kernels) goes to feeding livestock, and much of that goes to feeding America's 100 million beef cattle
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
A mere four giant meatpacking companies (Tyson subsidiary IBP, Cargill subsidiary Excel, Swift & Company, and National) now slaughter and market four of every five beef cattle born in this country
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
What gets a steer from 80 to 1100 pounds in fourteen months is tremendous quantities of corn, protein and fat supplements, and an arsenal of new drugs.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
It was the same industrial logic- protein is protein- that made feeding rendered cow parts back to cows seem like a sensible thing to do, until scientists figured out that this practice was spreading BSE [mad cow disease].
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Every day between now and his slaughter in six months, 534 [Pollan's steer] will convert 32 pounds of feed into four pounds of gain- new muscle, fat, and bone.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
The ratio of feed to flesh in chicken, the most efficient animal by this measure, is two pounds of corn to one of meat, which is why chicken costs less than beef.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Wet milling (to produce starch) is an energy-intensive way to make food; for every calorie of processed food it produces, another ten calories of fossil fuel energy are burned.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Today it [high fructose corn syrup] is the most valuable food product refined from corn, accounting for 530 million bushels every year. (A bushel of corn yields 33 pounds of fructose)
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Try as we might, each of us can eat only about 1500 pounds of food a year. What this means for the food industry is that its natural rate of growth is somewhere around 1% every year (growth of American population).
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Buy books. Unlike high calorie food, they don't give heart attacks.
— Tanushree Podder
The cakes and pies and casseroles beckoned like gastronomic sirens, and there was no one to lash me to the mast.
— Chris Fabry, The Promise of Jesse Woods
Food keeps us alive, as we all know. Nourishment allows us to grow and be healthy. But good cooking takes us beyond survival and into the realms of culture and pleasure.
— Fernando Divina, Foods of the Americas: Native Recipes and Traditions
The best life you can have as you get into old age is good food, good teeth to eat it with, and few worries when you go to bed at night.
— Amy Tan, The Valley of Amazement
My first encounter with a baguette, torn still warm from its paper sheathing, shattered and sighed on contact. The sound stopped me in my tracks, the way a crackling branch gives deer pause; that’s what good crust does. Once I began to chew, the flavor unfolded, deep with yeast and salt, the warm humidity of the tender crumb almost breathing against my lips.
— Sasha Martin, Life from Scratch: A Memoir of Food, Family, and Forgiveness
That was when it became abundantly clear to me that simply eating in a way that avoided hurting others was never going to be enough if my eating habits were still hurting me.
— Jasmin Singer
Each boat-shaped dish held scoops of vanilla and chocolate ice cream beneath thick blankets of chocolate syrup and creamy marshmallow sauce. Mounds of whipped cream rose on top, with a juicy red maraschino cherry at the very peak. Crunchy cookies poked like wings from each side.
— Shirley Parenteau, Ship of Dolls
You can eat alkaline foods until the cows come home, but if you're a miserable SOB, you're acidic.
— Nancy S. Mure, Eat! Empower. Adjust. Triumph!: Lose Ridiculous Weight, Succeed on Any Diet Plan, Bust Through Any Plateau in 3 Empowering Steps!
You can still live with grace and wisdom thanks partly to the many people who write about how to do it and perhaps talk overmuch about riboflavin and economy, and partly to your own innate sense of what you must do with the resources you have, to keep the wolf from snuffing to hungrily through the keyhole.
— M.F.K. Fisher, How to Cook a Wolf
Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.
— M.F.K. Fisher, How to Cook a Wolf
Coffe and breakfast with friends. What more could a girl ask for.
— Diana Rowland, Vengeance of the Demon
When you think you can stand no more of the wolf's snuffing under the door and keening softly on cold nights, throw discretion into the laundry bag, put candles on the table, and for your own good if not the pleasure of an admiring audience make one or another of the recipes in this chapter. And buy yourself a bottle of wine, or make a few cocktails, or have a long open-hearted discussion of cheeses with the man on the corner who is an alien but still loyal if bewildered.
— M.F.K. Fisher, How to Cook a Wolf
Walking through town with Trip, I thought about how easily he had folded me into his group. Sometimes when Didi makes peanut butter cookies, she'll get all cranky trying to blend the peanut butter in the sugar, eggs, and butter. See, the peanut butter always stays in a big clump and the eggs are all slimy and you have to really work at it before everything gets nice and smooth. But the way Trip pulled me into his buttery, sugary life, you'd never know when I was peanut butter in the first place.
— Kat Yeh
To know what's in my food means to prepare a gun, to know what I drink means to go and put ammo in the gun after cleaning it and finding it and to as last just to push the trigger and look... I'm dead. I'm now just watching my body!
— Deyth Banger
If your food is poison you will understand it.
— Deyth Banger
Life has changed a lot, you know. You didn't used to get all this food inside food inside food when I was a girl. The other day I was eating a mushroom and found it had been stuffed with prawns. I've got so many misgivings over this crazy, Boy. It's flying in the face of nature. A mushroom is a woodland fungus and a prawn comes from the sea. People have got no business stuffing one inside the other.
— Helen Oyeyemi, Boy, Snow, Bird
Rationally, factory farming is so obviously wrong, in so many ways. In all of my reading and conversations, I've yet to find a credible defense of it. But food is not rational. Food is culture, habit, and identity.
— Jonathan Safran Foer
The intelligent person, viewing the great number of so-called diseases that arise out of this prostration of the functions of life, and realising that they have one and all grown out of the habitual violations of the laws of life, will recognise at once that the first step in the restoration of health needs must be to make amends at once by the unconditional return to the simplicity and perfect obedience to the laws that have been so perseveringly violated.
— Herbert M. Shelton, Food Combining Made Easy
Couldn't he have come out and greeted her like a civil human being instead of lurking from his kitchen while she shared a clearly intimate moment with his brisket?
— Tracy Ewens, Taste
You were sizzling, like sausages in a frying pan.
— Kristina Adams, What Happens in New York
If you have food in your jaws you have solved all questions for the time being.
— Franz Kafka, Investigations of a Dog
The danger of growing up surrounded by these endless sweet and salty industrial concoctions is not that we are innately incapable of resisting them, but that the more frequently we eat them, especially in childhood, the more they train us to expect all food to taste this way.
— Bee Wilson, First Bite: How We Learn to Eat
Modern food may be the most compelling lie humans have ever told.
— Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor
I assure you that in all matters of discretion not involving food, we make etiquette tutors look like slobbering barbarians.
— Scott Lynch, The Republic of Thieves
When eating becomes a matter of life or death, and each new bite is a celebration, you may discover that none of the other stuff was quite as important as sitting and breaking bread together.
— Bee Wilson, First Bite: How We Learn to Eat
Meat may taste good, but the guilt of eating it tastes far worse.
— Evan Baldonado
Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.
— Rin Chupeco, The Girl from the Well
A mere two days without eating and you passed out. It must be tough not being able to photosynthesize.
— Tsutomu Nihei, Knights of Sidonia 1
The rise in obesity is the predictable result of the rise in manufactured deliciousness. Everything we add to food just makes us want it more. And no matter how hard we try, we can't make our outsized desires go away. If anything, we're lucky, inexplicably so, that only 8.3 percent of women and 4.4 percent of men have a BMI consistent with total food addiction. But remember the children...The percentage of slender Americans will gradually work its way down to zero. (82)
— Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor
We're not cannibals,' he said as if to remind them. 'Cannibals boil people alive in cauldrons. I prefer to think of ourselves as evolved eaters. As a family, we're at the forefront of fine dining. Human flesh is an acquired taste, and I've worked hard to give you all the chance to appreciate it for yourselves.
— Matt Whyman, The Savages
All mankind lives in a state of terrible ignorance. In the opinion of food addicts, the consumption of cooked food is something quite natural, while nourishment by the laws of nature is an experiment, and a dangerous experiment at that.
— Arshavir Ter Hovannessian, Raw Eating: Or a New World Free from Diseases, Vices and Poisons
The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience.
— Alfred Russel Wallace
Is it okay?”I nodded and continued chewing. “Y-you made me my first sub.”He smiled. “You remembered.
— Shaye Evans, Seduction Squad
If humanity will one day grasp the importance of natural food, this will be the beginning of a new era in the history of human life; it will simply be the PARADISE.
— Arshavir Ter Hovannessian, Raw Eating: Or a New World Free from Diseases, Vices and Poisons
When you don't fit in anymore, eat less.
— Benny Bellamacina, Piddly Poems for Children
Fiona fixed a slice of bread to the toasting fork and held it out to the flames. So began the ritual. Hot butter melted off the slices of toast and dribbled onto their fingers.
— Alex Nye, Shiver
In regard to the aetiology of infectious diseases we must abandon the notions conceived in time of Koch, Ehrlich and Pasteur on the 'pathogenic' nature of the microorganisms of external and internal media. In the full sense of the word it is not the bacteria themselves that are pathogenic, but those physiological correlations which exist in the given organism at a particular moment and which are organically connected with the disturbances in its regulative systems and nervous mechanisms. There are no special 'pathogenic' microbes in nature; there are, however, no end of factors that promote susceptibility in a normally resistant subject, and vice versa.
— Arshavir Ter Hovannessian, Raw Eating: Or a New World Free from Diseases, Vices and Poisons
You shouldn't rush, he said. There are no taste buds in your stomach.
— Anthony Marra, A Constellation of Vital Phenomena
Back at the Davydokovo apartment, we sat mesmerized in front of Grandad's Avantgard brand TV. It was all porn all the time. Porn in three flavors: 1)Tits and asses; 2) gruesome close-ups of dead bodies from war or crimes; 3) Stalin. Wave upon wave of previously unseen documentary footage of the Generalissimo. Of all the porn, number three was the most lurid. The erotics of power.
— Anya von Bremzen, Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
I believe in one that all people are dreaming. This now, past and future is just a long dream, some people wake up by dieing, other by suicide everything is about a choice. But the people which are dead in our world, there aren't dead in the other they are still alive and watching us and they are smiling at us and they want we to make our choice. To think then to do it!
— Deyth Banger
Soon the cottage was filled with the familiar, homely smell of frying onions. It escaped from the stove, crept through the kitchen, sniffed along the bottom of the closed front room door and wound its way stealthily up the crooked staircase, even under the door of Anna's bedroom. But even this, the most delicious, hungry-making smell in the world, was unable to rouse her.
— Joan G. Robinson
Being hungry is the most natural thing in the world
— H.A. Swain
Fed by plants, fed up with the world
— Evan Baldonado
Yin and yang are the left and right hands of the Infinite — creator, destroyer, and reproducer of everything that exists.
— George Ohsawa
A great meal is an experience that nourishes more than your body.
— Ruth Reichl, Delicious!
Cloud root beer floats and moon grilled cheeses. But their favorite food is stardust.
— Michelle Cuevas, Confessions of an Imaginary Friend
He closed the pages and stuffed them back into his jacket. Keeping his eyes cast downwards as he sipped his wine, he pulled out and lit a cigarette – almost a post-coital gesture. from The Willow Lake Group by Kelly Proudfoot
— Kelly Proudfoot, The Willow Lake Group
My parents had drinks and there were crudités for us- although they were not called crudités at the time, they were called carrots and celery.
— Nora Ephron
Jocelyn’s stomach lodged another complaint with the management regarding the length of time since breakfast.
— Heidi Schulz, Hook's Revenge
As life is a breath, savoring is a held exhale, a placeholder for joy.
— Judy Purcell, Serve and Savor: Nourishing Health, Family & Community
The meat smelt rank and was very tough, the soup was greasy and of a curious flavour, but it was a wonderful meal after all these hungry weeks.
— Wilfred Thesiger
The body of the last Flealouse contained the flesh of everything that had ever lived. It was content.
— Alasdair Gray, Lanark
Food is what I love, and how I communicate love, and how I calm myself.
— Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace
Kids in aprons appeared, putting tureens of vegetable soup on the tables and plates of boiled eggs, potatoes and lentils, bowls of endive-and-radish salad, small rounds of cheese and loaves of brown bread, all looking quite delicious, in Zoe's opinion.
— Christine Brodien-Jones, The Glass Puzzle
Jane stood beside silver platters of cucumber sandwiches and smoked salmon sandwiches and savory-sweet ham sandwiches and open-faced sandwiches with thickly spread butter and fresh mint.
— jessic lawson
The meal was delectable, with courses of consomme and leeks, cold poached salmon with bergamot mousseline sauce and cucumbers, curried game meats, mutton joint with savory stuffering, roasted duckling and pheasant and squab with herbed root vegetables, and so on. Tabitha, whose finest meals had consisted largely of tinned meats and powered custard, nearly wept at the smells and textures and tastes flooding her senses.
— jessic lawson
Agnes walked in with a tray of gorgeous raspberry tortes, fruit sorbet, and pistachio ice.
— jessic lawson
Don't you just love the idea of cooking flowers? I imagine them bursting into bloom, right in the pan.
— Ruth Reichl, Delicious!
Backpackers can pack much more meows than baggers. Beggars never feed stray cats as street cats are self-sustaining.
— Will Advise
We're a team like tea and milk, or cake and custard, or pork and apple.
— Gail Carriger, Manners & Mutiny
Taste good?” Brenda asked as she dug into her own food. “Please. I’d push my own mom down the stairs to eat this stuff,” Thomas said. “I’d kill your mother for something fresh out of a garden. A nice salad.” “Guess my mom doesn’t have much of a chance if she’s ever standing between us and a grocery store.” “Guess not.
— James Dashner, The Scorch Trials
It is woven with the most powerful paradoxes in the Nine Worlds - Wi-Fi with no lag, a politician's sincerity, a printer that prints, healthy deep fried food, and an interesting grammar lecture!''Okay, yeah,' I admitted. 'Those things don't exist.
— Rick Riordan, The Sword of Summer
If music is food for the soul, lessons are food for knowledge what feeds the heart..... Love
— Joyce Guo
You don’t need extra food, extra water, extra clothing for extra warmth – anything extra. You don’t need soap or deodorant. Everything you carry you should need daily.
— Aspen Matis, Girl in the Woods: A Memoir
And in those same years, the farmers in the developing world would come to be encouraged to use the patented descendants of the seeds their ancestors had once freely shared. And once they did that, once they bought the new seed and stopped saving seed as they had for centuries, they not only lost the old varieties but they were trapped in a system that indentured them to the seed companies. And if they resisted buying the new seeds, even if they resisted because they were not convinced about the safety of the new seeds, they were told they were causing starvation in their countries. And if they thought to demand royalties for the germplasm their ancestors once had given freely, they were called greedy.
— Beth Burrows
Oh, right. I doubt this place has any delicious, fattening fast-food places, and maybe the Imperium doesn’t either. Yup, no McDonald’s, no Burger King, no Gino’s Pizza… Dear God, have I made a mistake coming here? I may be of small stature, but make no mistake: I am a glutton. On the other hand – possible franchise opportunity.
— Giselle Simlett, Girl of Myth and Legend
A ship's captain was her master and the right hand of God in Heaven Himself, and concerned with matters of such grave importance that minor issues like food for the mortals in his command were entirely beneath him."I'll get someone else to take this duty, sir," Creedy said stoutly."The nonessential personnel are already on leave, XO," Grimm replied. "All the remaining hands are fully engaged in installing the new systems and making repairs. You know that.""But, sir," Creedy said. "What will the crew
— Jim Butcher, The Aeronaut's Windlass
Appleblossom can't believe the taste of the dark square. Is tehre a way to describe this morsel of goodness? It is so sweet adn smooth. It makes a green snail seem like an old pinecone seed, and every possum knows that a green snail is fantastic eating.
— Holly Goldberg Sloan, Appleblossom the Possum
The processed food industry hijacked our palates by using three highly addictive weapons -- sugar, salt and wheat.
— Nancy S. Mure
Aboard the gondola, Giacomo Foscarini sat facing Mathias. They were crossing the Canal Grande, then they would navigate around San Marco and return. Foscarini loved to travel around Venice this way. They stopped briefly at a mooring near the bridge to the Rialto, and Foscarini had a servant fetch green olives, fresh Piacenza cheese, a few sausages from Modena, and wine that had just been delivered from Crete. The nobleman often dined aboard his gondola, looking out over the city, watching his world. "Seen from this vantage point, Venice doesn't seem like it's in any of its terrible troubles at all magister," said Foscarini.
— Riccardo Bruni, The Lion and the Rose
I was wary of my sister's cooking, which invariably consisted of a tubular pasta and economy cheese, charred black on the surface, with either tinned tuna or lardy mince lurking beneath the molten crust ... So that evening, in a tiny flat in Tooting, I was pushed into the tiny kitchen where sixteen people sat crammed around a tiny trestle table designed for pasting wallpaper, one of my sister's notorious pasta bakes smouldering in its centre like a meteorite, smelling of toasted cat food.
— David Nicholls
No wonder you're such a miserable bitch. You need to go eat something and stop being so angry.
— Leigh James, Ex-Billionaire Escort
Live A Healthy Lifestyle By Creating Time For Good Nutrition
— Dave Shepp
I can’t for the life of me not eat something that I want to eat. You know how if you turned on a faucet in your sink to wash your hands, the idea of leaving the bathroom without turning it off is insane? That’s how I am about ignoring delicious food.
— Mindy Kaling, Why Not Me?
The myth of "free choice" begins with "free market" and "free trade". When five transnational corporations control the seed market, it is not a free market, it is a cartel.
— Vandana Shiva
When a Southern woman offers you a homecooked meal, you're only rude if you refuse. That goes for seconds and thirds too, by the way." -Ruby Watts
— Brandy Heineman, Whispers in the Branches
Inside, the box was divided into tiered chambers, each with a lacquered lid, and these held a selection of ground and whole spices: sage, turmeric, cumin, ginger, mustard, cinnamon, asafetida, mace, cayenne, and cloves. I felt like an emperor receiving the treasures of a new country. The odor rising from the box was like a clambering vine wrapping itself thickly around my head, musky with the deep minerals of the earth and dusting my shoulders with a rainbow of pollen.
— Eli Brown, Cinnamon and Gunpowder
I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands--using all one's senses. It can be, at times, the purest and most unselfish way of giving pleasure (thought oral sex has to be a close second).
— Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
Resistence takes place on many planes. Occasionally it can be dramatic and public, but most of the decisions we are faced with are mundane and private. What to eat is a choice that we make several times a day, if we are lucky. The cumulative choices we make about food have profound implications. Food offers us many opportunities to resist the culture of mass marketing and commodification. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. We can merge appetite with activism and choose to involve ourselves in food as cocreators. (Page 27)
— Sandor Ellix Katz, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
On this matter I'm inclined to agree with the French, who gaze upon any personal dietary prohibition as bad manners.
— Charles Dickens, A Tale of Two Cities
Figs are delicious with soft cheese and ham, Toast is quite scrumptious with butter and jam,Eggs are improved by parsley and salt, But milkshakes are best with strawberries and malt.
— Angelica Banks, Finding Serendipity
Shadow was a couple of a hundred yards away from his motel, and he walked there, breathing the cold air, past red and yellow and blue lights advertising every kind of fast food a man could imagine, as long as it was a hamburger.
— Neil Gaiman, American Gods
It is, admittedly, a base foodstuff, but lobster, well prepared, can nevertheless be made to satisfy the distinguished gourmand.
— Eli Brown, Cinnamon and Gunpowder
Mornings before daylight I slipped into cornfields and borrowed a watermelon, or a mushmelon, or a punkin, or some new corn, or things of that kind. Pap always said it warn’t no harm to borrow things if you was meaning to pay them back some time; but the widow said it warn’t anything but a soft name for stealing, and no decent body would do it.
— Mark Twain, The Adventures of Huckleberry Finn
Chauncy made a huge effort to control himself. “I had lunch at Maisie’s Diner.”“And?”“And what? It was the most revolting lunch it has been my misfortune to consume.”“And after?”“Diarrhea, of course.
— Douglas Preston, Still Life With Crows
Never doubt the courage of the French. They were the ones who discovered that snails are edible.
— Doug Larson
You get all these different cuts of meat cooking at once' he said. 'You've got your sausage, which cooks fast. You've got your big steak, which is your best cut, which takes some time, right? You got to talk to all these girls at once just like you take care of all that meat at once'After he made this analogy, I presented Ajay with a trophy that said 'Most Sexist Food Analogy of All Time: Meat and BBQ division'.
— Aziz Ansari
So I didn't have time to craft artful lies and evasions even if I'd wanted to.
— Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
Savour life's pleasures in abundance
— Ginger Sullivan, The Honeymooner's Cookbook
Don't just live your life, set it on fire!
— Ginger Sullivan, The Honeymooner's Cookbook
We cook, we fight, we win. That simple.
— Brian Wood, Starve #4
Food is love," I replied."No, babe, it ain't. But makin' it for the ones you love so they can brag about it is," Take returned.
— Kristen Ashley, Sweet Dreams
The heart of the home beats in the kitchen and a healthy one beats three times a day
— Bangambiki Habyarimana, The Great Pearl of Wisdom
Because a superior fried-chicken restaurant is often the institutional extension of a single chicken-obsessed woman, I realize that, like a good secondhand bookstore or a bad South American dictatorship, it is not easily passed down intact.
— Calvin Trillin
Food and medicine are not two different things: they are the front and back of one body. Chemically grown vegetables may be eaten for food, but they cannot be used as medicine.
— Masanobu Fukuoka, The One-Straw Revolution
At first people ate simply because they were alive and because food was tasty. Modern people have come to think that if they do not prepare food with elaborate seasonings, the meal will be tasteless. If you do not try to make food delicious, you will find that nature has made it so.
— Masanobu Fukuoka, The One-Straw Revolution
I've never seen anyone get so excited by breakfast before.""Are you serious? It's the most important meal of the day. Sometimes, at bedtime, I plan what I'm going to make for breakfast and then get so excited I can't sleep.
— Holly Bourne, Soulmates
The food problem is a flavor problem. For half a century, we've been making the stuff people should eat--fruits, vegetables, whole grains, unprocessed meats--incrementally less delicious. Meanwhile, we've been making the food people shouldn't eat--chips, fast food, soft drinks, crackers--taste ever more exciting. The result is exactly what you'd expect.
— Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor
Until there is a reversal of the sense of values which cares more for size and appearance than for quality, there will be no solving the problem of food pollution.
— Masanobu Fukuoka, The One-Straw Revolution
Self-hatred is the inevitable byproduct of the culture of narcissism in which we all have been reared. We learn from day one how special and wonderful we are. Or conversely, and perhaps more pervasively, we do not learn this at all and instead are subjected to glorified views of others through the media whom we idealize and envy. At the root of it all are inappropriate expectations about life, about ourselves, and an overvaluation of self that breeds profound isolation.
— Melissa Grabau
In the absence of organized religion, faith abounds, in the form of song and art and food and strong arms.
— Elizabeth Alexander, The Light of the World
Half the dogs in America will receive Christmas presents this year, yet few of us ever pause to consider the life of the pig-an animal easily as intelligent as a dog-that becomes the Christmas ham.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
I would lay down my life for this ice cream.''Wow. That's an endorsement. If I ever decide to mass produce, I'll have to put that on the carton.
— Melissa Brayden, How Sweet It Is
When in doubt, know your way out, I always say.""I thought you always said, 'When in doubt, blame the dark elves.'""Well, yeah, that
— Kevin Hearne, Trapped
Have a chocolate-covered raisin,” he said.“They look like rat droppings,” said the Chair.The Dean peered at them in the gloom.“So that’s it,” he said. “The bag fell on the floor a minute ago, and I thought there seemed rather a lot.
— Terry Pratchett, Moving Pictures
Humans look just like livestock now. We achieve a state of buttery plumpness before we've even reached sexual maturity. We experience powerful cravings for food that is slowly making us sick. We are...programmed to eat the wrong food. We aren't born calorie zombies, but that's what we have become.
— Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor
Cheese, where you takes liquid from a cow lady's business parts, mix it with a bit o' juices from a baby cow's fourth stomach and then let it grow all fuzzy-moldy for a few years, eh?
— Jeffery Russell, The Dungeoneers
In our society, we often tend to ignore what our bodies are telling us and instead are encouraged to medicate the symptoms with sleeping pills, stool softeners, a few beers, and a burrito. The problem with this approach is that whatever your body is trying to tell you gets lost beneath your attempts to cover it up.
— Melissa Grabau, The Yoga of Food: Wellness from the Inside Out: Healing the Relationship with Food & Your Body
I’ve tackled many challenges in my lifetime. The most satisfying ones were food related. Like the 2-pound burger at Fuddruckers that I had to devour in 15 minutes. Shattered it in 5 minutes and 46 seconds! Orthe Blazing Challenge at Buffalo Wild Wings: eat 12 blazing wings in 5 minutes. Killed it in 57 seconds! Quaker Steak and Lube’s all-you-can- eat wings in one sitting? I may still hold the record in Madison, Wisconsin, for scarfing down 78. I’ll never forget when 6 linemen and I went to a sushi restaurant during the time of the 2011 Rose Bowl in Pasadena. We didn’t exactly take on an eating challenge, but we did get kicked out of the place when the owner ordered, “Go home now.You’ve eaten eight hundred dollars’ worth of sushi.
— Jake Byrne, First and Goal: What Football Taught Me About Never Giving Up
I won't eat what I can't kill. It seems shoddy, hypocritical.
— Jeanette Winterson
Goats' refusal of young blackbrush shoots, furthermore, is outright. They want nothing to do with it. Provenza pointed at his hand, then his arm and body, and said, "Every organ and every cell has receptors similar to what's in your nose and on your tongue." Creatures communicate within their environment the same way they communicate within their own bodies -- through chemical trigger substances that bind to receptors and produce responses. "It's all part of a feedback system," Provenza said, "that tells the body what's good and what isn't."Goats are not stupid after all. They don't bumble through the world eating what they were born to like. They experience need states, satisfaction, and delight along with aversions to strong a mere hint of something can make them turn away in disgust. Flavor is what nutrition feels like to a goat. If goats had a word for delicious, it would have two meanings. The first would be: I like this. The second would be: This is what my body needs. For goats, they are the same thing.
— Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor
There exists a bastard cuisine that is too often assumed to be real French cooking.
— Richard Olney
A six mile meteorite cannot compare with a culinary cataclysm of this magnitude.
— Michelle Franklin
I had to piece together a diet for her, too. I knew which combinations of which foods on which days would rehang everything that was draped so delicately beneath her skin. In a matter of months, the body under the smock was organized anew, redistributed
— Gary Lutz
Good!” the creature echoed. “Doctor Nelson will be along in a minute. Feel like breakfast?”All symbols were in Smith’s vocabulary but he had trouble believing that he had heard rightly. He knew that he was food, but he did not “feel like” food. Nor had he any warning that he might be selected for such honor.
— Robert A. Heinlein
Starla, when you work in a restaurant, it’s not called ‘pie with ice cream on top.’ It’s called pie a la mode. Try saying it one time.”“A-la-mo,” she pronounced.“There’s a good girl,” Darius said, grinning. “The next time you ask a customer if he wants some dessert, you ask him if he wants pie Alamo.
— Erin O'Riordan, Cut
The stomach is a slave that must accept everything that is given to it, but which avenges wrongs as slyly as does the slave.
— Émile Souvestre
...the question of portion size. When I ate Doritos or a Big Mac, I dept on eating and eating, and later experienced McRegret. So why when I ate a fourteen-week-old barred rock [heirloom breed chicken] or a grapefruit did I find it tremendously delicious and yet tremendously satisfying? If these foods tasted better, shouldn't I have just kept on gorging?Fred Provenza believes the difference comes down to what he calls "deep satiety." "Fundamentally," he told me, "eating too much is an inability to satiate." Wen food meets needs at "multiple levels," it provides a feeling of "completeness" and offers a satisfaction that's altogether different from being stuffed.
— Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor
Plants are also integral to reweaving the connection between land and people. A place becomes a home when it sustains you, when it feeds you in body as well as spirit. To recreate a home, the plants must also return.
— Robin Wall Kimmerer, Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants