c2p-cmd/Good-Quotes-Authors huggingface dataset:
What you think, what you eat, and what you see today, shapes who you will be tomorrow.
— Crystal Woods, Better to be able to love than to be loveable
But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.
— Julia Child, My Life in France
What we would think of as a beef animal had the double purpose of being a working or draught animal that could pull heavy loads. There is an old adage, "A year to grow, two years to plough and a year to fatten." The beef medieval people would have eaten would have been a maturer, denser meat than we are used to today. I have always longed to try it. The muscle acquired from a working ox would have broken down over the fattening year and provided wonderful fat covering and marbling. Given the amount of brewing that took place, the odds are that the animals would have been fed a little drained mash from time to time. Kobe beef, that excessively expensive Japanese beef, was originally obtained from ex-plough animals whose muscles were broken down by mash from sake production and by massage. I'd like to think our beef might have had a not dissimilar flavour.
— Clarissa Dickson Wright, A History of English Food
As a dinner guest I gratefully eat just about anything that's set before me, because graciousness among friends is dearer to me than any other agenda.
— Barbara Kingsolver, Small Wonder
It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows:Radishes. Baked apples, with creamFried oysters; stewed oysters. Frogs.American coffee, with real cream.American butter.Fried chicken, Southern style.Porter-house steak.Saratoga potatoes.Broiled chicken, American style.Hot biscuits, Southern style.Hot wheat-bread, Southern style.Hot buckwheat cakes.American toast. Clear maple syrup.Virginia bacon, broiled.Blue points, on the half shell.Cherry-stone clams.San Francisco mussels, steamed.Oyster soup. Clam Soup.Philadelphia Terapin soup.Oysters roasted in shell-Northern style.Soft-shell crabs. Connecticut shad.Baltimore perch.Brook trout, from Sierra Nevadas.Lake trout, from Tahoe.Sheep-head and croakers, from New Orleans.Black bass from the Mississippi.American roast beef.Roast turkey, Thanksgiving style.Cranberry sauce. Celery.Roast wild turkey. Woodcock.Canvas-back-duck, from Baltimore.Prairie liens, from Illinois.Missouri partridges, broiled.'Possum. Coon.Boston bacon and beans.Bacon and greens, Southern style.Hominy. Boiled onions. Turnips.Pumpkin. Squash. Asparagus.Butter beans. Sweet potatoes.Lettuce. Succotash. String beans.Mashed potatoes. Catsup.Boiled potatoes, in their skins.New potatoes, minus the skins.Early rose potatoes, roasted in the ashes, Southern style, served hot.Sliced tomatoes, with sugar or vinegar. Stewed tomatoes.Green corn, cut from the ear and served with butter and pepper.Green corn, on the ear.Hot corn-pone, with chitlings, Southern style.Hot hoe-cake, Southern style.Hot egg-bread, Southern style.Hot light-bread, Southern style.Buttermilk. Iced sweet milk.Apple dumplings, with real cream.Apple pie. Apple fritters.Apple puffs, Southern style.Peach cobbler, Southern stylePeach pie. American mince pie.Pumpkin pie. Squash pie.All sorts of American pastry.Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way.Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.
— Mark Twain
Whenever I have nothing better to do, I roast a chicken.
— Jeffrey Steingarten, It Must've Been Something I Ate: The Return of the Man Who Ate Everything
Something is broken when the food comes on a Styrofoam tray wrapped in slippery plastic, a carcass of a being whose only chance at life was a cramped cage. That is not a gift of life; it is a theft.
— Robin Wall Kimmerer, Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants
I've swallowed fish-eyes wholelike an endoscope.I once ate a trout cooked inside a dolphin. Felt like a shark eating another shark,inside the cold-blooded womb of yet another shark.
— Yann Rousselot, Dawn of the Algorithm
My companions ate the bear. I found I had no appetite.
— Rachel Hartman, Shadow Scale
Ramadan is not fasting. Ramadan is an Islamic feast where one stuffs oneself twice a day with food, and in between lets ones intestines dry out. To describe that process as 'fasting' seems rather ubiquitous to me. The amount of food transported into the body is probably exactly the same, but because of the dehydration the food is processed less effectively. As customs go, most customs are typically silly and Ramadan is no exception. I can accept such silliness when people keep it to themselves, but unfortunately one sees such a sharp rise in 'policing' others that even non Muslims are now experiencing violence because they are eating at daytime in the Ramadan period.
— Martijn Benders
Eating is a genuine need, continuous from our first day to our last, amounting over time to our most significant statement of what we are made of and what we have chosen to make of our connection to home ground.
— Barbara Kingsolver, Small Wonder
It was a delicious meal -- skim milk, wheat middlings, leftover pancakes, half a doughnut, the rind of a summer squash, two pieces of stale toast, a third of a gingersnap, a fish tail, one orange peel, several noodles from a noodle soup, the scum off a cup of cocoa, an ancient jelly roll, a strip of paper from the lining of the garbage pail, and a spoonful of raspberry jello.
— E.B. White
It is worth remembering that at some point in the very distant past, no human had ever drank milk from a cow.
— Michael Petch, Future Food: How Cutting Edge Technology & 3D Printing Will Change the Way You Eat
Wolsey and Henry VIII, it has to be said, were not exceptional in their love of the table. The English of Tudor times had a reputation throughout Europe for gluttony. Indeed, overeating was regarded as the English vice in the same way that lust was the French one and drunkenness that of the Germans (although looking at the amount of alcohol consumed in England, I expect the English probably ran a close second to the Germans).
— Clarissa Dickson Wright, A History of English Food
The global industrial food system holds an inherent contradiction. It is a major source of global warming pollution, and at the same time it is threatened by increasing climate chaos. This same food system currently leaves close to a billion people hungry, not for a lack of food production or "overpopulation"-as many textbooks tell students- but because the global market privileges the profits of multinational corporations over the human rights to food.
— Bill Bigelow, A People's Curriculum for the Earth: Teaching Climate Change and the Environmental Crisis
By the middle of Henry VIII's reign, the white meats — that is, dairy products — were considered common fare and people from all classes would eat meat whenever they could get it.
— Clarissa Dickson Wright, A History of English Food
Incidentally, although the Cistercians did much to improve the quality of sheep, the animal remained much smaller than its modern descendants; as late as the early eighteenth century a sheep wasn't much bulkier than a Labrador Dog.
— Clarissa Dickson Wright
THE FIRST PRINCIPLE OF GASTRONOMY There's a rule for proper dosesin the dinner-eaters lore:one should stop the filling processwhile one still has room for more. And if someone at the tablehad reminded me before -Hallelujah! I'd be ableto absorb a little more.
— Piet Hein
We can find food and beverage companies most face the challenges in sales management due competition and nature of their product. Sales force is get tool for these companies at different level of sales.
— pepupsales.com
Nowadays films and television are what I like to call "Microwave Media". I like mine in the oven, giving the production time to simmer; get the juices flowing, and cooked to perfection. And that takes time. Slow, precious, tempered time. A script is a film's recipe. It's just a piece of paper to the novice cook, but even a recipe needs time to be perfected before it's given to the masses.
— Solange nicole
What?""Nothing." He laughed."You were really hungry.""I don't need to defend my eating to anyone.And just so you know,when I'm done with this,I plan to eat three whole cookies.""Whoa." He held up his hands."Now you're pulling out the big guns.""I don't mess around.
— Tristi Pinkston, Turning Pages
I would rather spend money on something, that fulfills me for eternity. Rather, than something that fulfills me for only an hour or two.
— Mary Sage Nguyen
Every salad you serve is a picture you have painted, a sculpture you have modeled, a drama you have created.
— Carol Truax, The art of salad making
Garnish your food with romance.
— Amanda Mosher, Better to be able to love than to be loveable
The quail was tender, the potatoes smothered in butter, and the beans roasted in garlic.
— Brian  McClellan
I will not forget the instinctive wisdom of the friend who, every day for those first few weeks, brought me a quart container of scallion-and-ginger congee from Chinatown. Congee I could eat. Congee was all I could eat.
— Joan Didion, The Year of Magical Thinking
With enough coffee anything is possible
— Karen Salmansohn
A crisp roast chicken would set the world aright.
— George R.R. Martin, A Feast for Crows
We don’t “crave” animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity.
— Colleen Patrick-Goudreau, The 30-Day Vegan Challenge (New Edition): The Ultimate Guide to Eating Healthfully and Living Compassionately
The only bad kimchi is no kimchi.
— Kellin Cogan
I love the phrase "I have a sweet tooth." I always want to say, "You're ordering it for your tooth? That's interesting, because it's going straight to your butt. I think your butt owed your tooth an explanation.
— Jim Gaffigan, Food: A Love Story
Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it's soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic.
— Anthony Bourdain
Good food, fresh water, and an occasional sweet and someone to care for. That's what everyone should have. A simplistic and unrealistic view I knew, but it soothed me.
— Maria V. Snyder, Magic Study
The Princess attitude to food isn’t about obsessively scraping the oil off your salad, saying no to crème brûlée and taking a little snack bag of spinach everywhere you go. I truly believe it’s more important to consciously choose what you’re going to eat and enjoy every bite – even if it’s a gooey chocolate cake with extra sugary sprinkles – than to make a healthy diet such a burden that your life stretches out in front of you as a joyless, never-ending round of wafer snack breads. (Let’s face it, chocolate is a divine gift to us all and should be appreciated for the mood-altering drug that it is.)
— Rosie Blythe, The Princess Guide to Life
Having delivered the expected daily miracle, Floote stood in his usual stance and warily watched the Templars work.
— Gail Carriger, Blameless
There's a great Lebanese restaurant a few blocks over. They have the best shawarma in the world." "What's shawarma?" "You know what a gyro is?" "No." "Same thing.
— Huston Piner, Light in Endless Darkness
I had to do something about my longing, so I got up, went to the kitchen in my nightgown, peeled a pound of potatoes, boiled them up, sliced them, fried them in butter, salted them generously and ate every bite of them - asking my body the whole while if it would please accept the satisfaction of a pound of fried potatoes in lieu of the fulfillment of lovemaking.My body replied, only after eating every bite of food: "No deal, babe.
— Elizabeth Gilbert, Eat, Pray, Love
Food in wartime Britain, she had to admit, was hardly inspiring.
— Sara Sheridan, British Bulldog
Dessert is to a meal what a dress is to a woman.
— Béatrice Peltre
Simple natural food is far better than sophisticated food with artificial flavors.
— Dr Sivakumar Gowder
How did we get to the point where we're paying for bottled water? I imagine it was some weird marketing meeting over in France.
— Jim Gaffigan, Food: A Love Story
If you eat healthily most of the time you can afford to indulge yourself occasionally, but if you eat nothing but junk, you’ll end up not being able to run for a bus without huffing like a steam train. (The only drawback to being super-fit is that centring your life around your quinoa intake and yoga classes often results in an overdose of smugness which may cause your social circle to shrink.)
— Rosie Blythe, The Princess Guide to Life
But imagine for a moment if we once again knew, strictly as a matter of course, these few unremarkable things: What it is we're eating. Where it came from. How it found its way to our table. And what, in a true accounting, it really cost.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Eating more consciously now feels like a way of being. I actually think about how my food got to my plate.
— Oprah Winfrey
Our food is among the most intimate connections we make with the earth.
— Gene Baur, Living the Farm Sanctuary Life: How to Eat Healthier, Live Longer, and Feel Better Every Day by Bringing Home the Happiest Place on Earth
The aloo gobi is perhaps to North India what apple pie is to America. It is cheap and easy to make. Like most Indian dishes, you can make aloo gobi in as complex or rudimentary a fashion as you wish. You can eat it with rice, rotis, parathas or even with sliced white bread. A little leftover aloo gobi between two slices of white bread, toasted in one of those clamp sandwich-makers, and served with ketchup and mint chutney, is one of the greatest breakfast achievements of our species.
— Sidin Vadukut, The Sceptical Patriot: Exploring the Truths Behind the Zero and Other Indian Glories
You see, most people gain weight because they give into cravings. But when you easily (and without feeling like you're depriving yourself) gain control, the extra weight comes off.
— Josh Bezoni
The barbeque is the root of all civilization
— Michael Petch, Future Food: How Cutting Edge Technology & 3D Printing Will Change the Way You Eat
I enjoy working for my heat. I don't just press a button or twist a thermostat dial. I use the big crosscut saw and the axe, and while I'm getting my heat supply I'm working up an appetite that makes simple food just as appealing as anything a French chef could create.
— Richard Proenneke, One Man's Wilderness: An Alaskan Odyssey
The greatest advantage of all is that when people think you're a witch, you can eat an entire serving of squash all by yourself.
— Kathleen O'Neal Gear, People of the Mist
Although he never speaks of how or what or why, I know that his childhood was difficult, that his parents broke his heart. Books and excess poundage are his insulation against pain.
— Dean Koontz, Forever Odd
You can do without sleep or without food, but not without both and sleep wasn't an option.
— Ilona Andrews, Magic Graves
The only think I like better than talking about Food is eating.
— John Walters
The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison
— Ann Wigmore
Madame Altamont was leaving for a holiday. With her characteristic concern for propriety and orderliness, she emptied her refrigerator and gave the left-overs to the concierge: two ounces of butter, a pound of fresh green beans, two lemons, half a pot of redcurrant jam, a dab of fresh cream, a few cherries, a port of milk, a few bits of cheese, various herbs, and three Bulgarian-flavour yoghurts.
— Georges Perec
The idea is to make the ingredients sing, not a grand opera, but a jolly chanson.
— Marie-Pierre Moine
We are all warned to read labels. The salutary truth is that we shouldn't be eating anything that has a label on it!
— T.C. Fry, The Health Formula
If we could only live on good food like that, he said to her somewhat loudly, we wouldn't have the country full of rotten teeth and rotten guts. Living in a bogswamp, eating cheap food and the streets paved with dust, horsedung and consumptives' spits.
— James Joyce
It’s delicious like my favorite treat! It’s definitely good to eat!
— Nor Sanavongsay, A Sticky Mess
Reversing the historical trajectory of human eating, for this meal the forest would be feeding us again.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
I don't confuse my digestive system, I just season simple food with hunger
— Richard Proenneke
I'm not one of those academics that don't do shit but reads about it. The difference is, I do shit. I have a proof of concept and it works.
— Ron Finley
Fries Before Guys
— Juliet Quill
Right, I totally forgot. I can’t wait to taste the flummery.”“I’m not sure if I want to know what that is,” Manning said.“It’s a sort of jelly, but made into a mold that is shaped like a castle or a tower or just a”—Debbie Mae wiggled one hand—“big wobbly thing. The ragout of veal will be a hit, I’m sure. And the Roman punch will have to be changed a little bit. It’s usually lemon water and hot syrup with a lot of rum.
— Mary Jane Hathaway, Emma, Mr. Knightley, and Chili-Slaw Dogs
Maybe I should have got some chili-slaw dogs from Shorty’s. Everybody loves those.”	“Buddy,” Lars said, dropping his shoes to the deck with a thump, “sit yourself down and stop fussing. You’re reminding me of my Aunt Glynna with all this temperature takin’ and foil tuckin’. This food is fine.
— Mary Jane Hathaway, Persuasion, Captain Wentworth and Cracklin' Cornbread
I have a bad feeling about this,” she said.	“We’ll fake it. And if push comes to shove, we can just sing Goober Peas and waltz around.”	 “Rebecca might not find that very funny.”	“Rebecca is a Northerner. You can tell because there aren’t any cheese straws on the snack table.
— Mary Jane Hathaway, Persuasion, Captain Wentworth and Cracklin' Cornbread
Troy sat down next to Sherri, examining her tray. "Are you going to eat that?" he asked. "I know what went in there." He smiled, looking mysterious. Troy's mother worked in the cafeteria.Sherri immediately dropped the turkey roll.
— Amy LaPalme, AfterLife
Great food also had the ability to attract great talent. "I don't know what to do," senior engineer Luiz Barroso moaned to Jeff Dean the night he had to decide whether to join VMWare or Google. "I've made these lists. I've assigned points to all the pros and cons, and it's tied at 112 to 112." Jeff knew that the day of Luiz's interview at Google, Charlie had served creme brulee for lunch. "Did you factor in the creme brulee?" he asked. "Because I know you really like creme brulee." "Oh no! I didn't consider that," Luiz admitted. The next morning he accepted Google's offer.
— Douglas Edwards, I'm Feeling Lucky: The Confessions of Google Employee Number 59
But what little we did know, we brandished wildly like cavemen’s clubs, slinging out stuff we felt tasted good. That was as intricate as ourgame plan ever was—to make food that tasted good.
— Bjorn Shen, Artichoke: Recipes & Stories from Singapore's Most Rebellious Kitchen
We don't come to the table to fight or to defend. We don't come to prove or to conquer, to draw lines in the sand or to stir up trouble. We come to the table because our hunger brings us there. We come with a need, with fragility, with an admission of our humanity. The table is the great equalizer, the level playing field many of us have been looking everywhere for. The table is the place where the doing stops, the trying stops, the masks are removed, and we allow ourselves to be nourished, like children. We allow someone else to meet our need. In a world that prides people on not having needs, on going longer and faster, on going without, on powering through, the table is a place of safety and rest and humanity, where we are allowed to be as fragile as we feel.
— Shauna Niequist, Bread and   Wine: A Love Letter to Life Around the Table with Recipes
Food matters because it's one of the things that forces us to live in this world -- this tactile, physical, messy, and beautiful world -- no matter how hard we try to escape into our minds and our ideals. Food is a reminder of our humanity, our fragility, our createdness.
— Shauna Niequist, Bread and   Wine: A Love Letter to Life Around the Table with Recipes
He had to be nice to me at the moment because he had to be surrounded by people. This was because boys like him were, essentially, pasta. Everyone thought they loved him because they had never been forced to experience the true blandness of him on his own.
— Matthew Crow, In Bloom
Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.
— Lori Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals
No matter our age, everyone in our household knows that cooking and eating together is where the fun is
— Corky Pollan
Many a one has been comforted in their sorrow by seeing a good dish come upon the table.
— Elizabeth Gaskell, Cranford
It's the soul that's starving, not the body
— Shoshana Kobrin, The Satisfied Soul: Transforming Your Food and Weight Worries
I still have my little red hardcover notebook—spine now held in place by packing tape, pages dotted with cooking stains—filled with her loving instructions for mandelbrot, nut cake, and strudel.
— Lori Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals
Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket
— Dana Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals
The German birds didn't taste as good as their French cousins, nor did the frozen Dutch chickens we bought in the local supermarkets. The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.
— Julia Child, My Life in France
When you eat with awareness, you find that there is more space, more beauty. You begin to watch yourself, to see yourself, and you notice how clumsy you are or how accurate you are…When you practice awareness, everything becomes majestic and good. You begin to see that you have been leading a different kind of life in the past. You had the essence of mindfulness already, but you hadn’t discovered it.
— Chogyam Trungpa
Mrs Guinea answered my letter and invited me to lunch at her home. That was where I saw my first finger-bowl.The water had a few cherry blossoms floating in it, and I thought it must be some clear sort of Japanese after-dinner soup and ate every bit of it, including the crisp little blossoms. Mrs Guinea never said anything, and it was only much later, when I told a debutant I knew at college about dinner, that I learned what I had done.
— Sylvia Plath, The Bell Jar
I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.
— Tracy Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals
What is this food in my head, anyway? Let’s see...it’s green and good for you and so delicious. It’s prepared by angels with love. The minute you bite into it, it’s savory, chewy, nourishing, and whole- some. You feel instantly revitalized. A small, tiny amount, just a few bites, rejuvenates every cell, deepens your breath, clears your mind, heals your wounds, and mends your heart. It’s made from joyous plants that voluntarily separate themselves from their stalks, laying themselves at the feet of the approaching gardener who gathers them. They eagerly offer their vital energies to nourish living spirits. The angels in their chef hats, singing mantras, cook it tenderly to retain all the benefits of the generous plants. It’s barely sweet, barely salty, and contains all the freshness of spring herbs, summer fruit, spreading leaves, and burgeoning seeds. It comes premade in bags or boxes...you just open it up, sit down, and enjoy. It’s a full meal, enough maybe for a whole day, maybe for a week, maybe for your family, maybe for your friends and neighbors. It multiplies like loaves and fishes, in little biodegradable containers that vaporize instantly the moment you finish them, without any greenhouse emissions. Nothing to clean up!
— Kimber Simpkins, Full: How one woman found yoga, eased her inner hunger, and started loving herself
There is also a tradition about Socrates. He liked walking, it is recorded, until a late hour of the evening, and when someone asked him why he did this he said he was trying to work up an appetite for his dinner.
— Marcus Tullius Cicero, Tusculan Disputations
Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth.
— Sarah Dessen, This Lullaby
One time, I went to a restaurant and I asked the waiter for some food for thought. He left, came back, and tried shoving a sirloin in my ear.
— Travis J. Dahnke, Write like no one is reading
A burnt and experienced hands are more important than the vessels in the kitchen.
— Nikita Dudani
How bad do you want cancer? Bad enough to eat a rainbow of it? Personally, I think the red cancer would be the worst, but anything you swallow with artificial hues in it is going to pop a tumor out of your body the day after you eat it.
— Laurie Notaro, The Potty Mouth at the Table
My mother use to say she would rather be dead than not eat the foods she liked. At eighty-six she met with death but she enjoyed every breath
— Stanley Victor Paskavich, Stantasyland: Quips Quotes and Quandaries
A natural person can achieve right diet because his instinct is in proper working order. He is satisfied with simple food; it is nutritious, tastes good, and is useful daily medicine. Food and the human spirit are united.
— Fukuoka , Masanobu, Sowing Seeds in the Desert: Natural Farming, Global Restoration, and Ultimate Food Security
The foods that are nearby are best for human beings, and things that he has to struggle to obtain turn out to be the least beneficial of all.
— Fukuoka, Floodplain Risk Management: Proceedings of an International Workshop, Hiroshima, 11-13 November 1996
Inhabitants of urban industrial cultures have no point of contact with grain, chickens, cows, or, for that matter, with topsoil. We have no basis of experience to outweigh the arguments of political vegetarians. We have no idea what plants, animals, or soil eat, or how much. Which means we have no idea what we ourselves are eating.
— Lierre Keith, The Vegetarian Myth: Food, Justice, and Sustainability
Eating a burrito is like eating a living, breathing organism - you can feel the burrito's ingredients sigh inside with each bite, each squeeze.
— Gustavo Arellano
Is it possible we love and rely on food more than we love and rely on God?
— Lysa TerKeurst
Peasants are people without sense or forethought. Therefore, they must not give rice to their wives and children at harvest time, but must save food for the future. They should eat millet, vegetables, and other coarse food instead of rice. Even the fallen leaves of plants should be saved as food against famine.
— Keian no Ofuregaki
There are neither raptures, nor ecstasies, nor transports of bliss in the pleasures of the table; but they make up in duration what they lose in intensity, and are distinguished above all by the merit of inclining us towards all the other pleasures of life, or at least of consoling us for the loss of them.
— Jean Anthelme Brillat-Savarin
When life gives you lemons, sell them and buy a pineapple. How to better your life 101.
— Davin Turney
They say you should treat your body like a temple. I treat mine like a fast-moving dumpster.
— Matthew Inman, The Terrible and Wonderful Reasons Why I Run Long Distances
Oh, man," he mumbled with a full mouth. "At least the food is good.
— James Dashner, The Maze Runner
Murder is commoner among cooks than among members of any other profession.
— W.H. Auden, Forewords and Afterwords
You know what I really love the most in life? Food. Yep, just food. I love the cooking of food, the eating of food, the talking about food, the thinking about food, and the dreaming about food. Food, food, food. That’s what I love. Can there be anything more Hobbity than that? I reckon not.
— Steve Bivans, Be a Hobbit, Save the Earth: the Guide to Sustainable Shire Living
Let food be thy your medicine
— Hippocrates
Variety in your diet is health in your life.
— Toni Sorenson
Share your food with the needy and you shall see that your food will taste much better!
— Mehmet Murat ildan
Malnutrition can be as common in poverty as in wealth, one for the lack of food, the other for the lack of knowledge of food.
— T.K. Naliaka
In the Italian kitchen, ingredients are not treated as promising but untutored elements that need to be corrected through long and intricate manipulation and refined by the ultimate polish of a sauce.
— Marcella Hazan
I’d eat a picnic in Hades with him.
— Kristen Ashley, The Will
Maybe your mind won't remember what I cooked last week, but your body will.
— Erica Bauermeister, The School of Essential Ingredients
Whereas once medieval Europe had adhered to a common Catholic religion, a common Latin language, and common well-spiced cuisine (at least, for the elite), the balkanization of the Christian world along national lines now meant that nations could no longer gather around the same table as easily as before. Even though it would take some years, the Europe-wide fashion for spices-as much as Latin-would be a casualty of Martin Luther's squabble with the bishop of Rome.
— Michael Krondl
They got cream puffs at the bakery but I bet yours will be better,” he noted. “As Americans often put sweetened whipped cream or vanilla pudding between the choux pastry, and we’ll be making crème patisserie, this is indeed a fact.” “What’s crème patisserie?” Ethan asked. “Proof there is a God,” I answered.
— Kristen Ashley, The Will
Each city in the southeastern part of the United States has its own unique type of specialty food that can be only found in that city, and it all happens to be called 'barbecue'.
— Jim Gaffigan
I resent when I go out to dinner and they try to sell me the healthy food for the same price as the good food.
— Jim Gaffigan
Lucky! I can only eat glitter and rainbows. Darn my sensitive stomach!
— Bob Shea, Unicorn Thinks He's Pretty Great
I'm sorry. I can't serve him that item," the waitress said, only somewhat surprising her since she had a pretty good idea why."Why not?" she found herself asking anyway out of curiosity to see if she was right.*** "Because he's a Bradford," the woman explained with a shrug.
— R.L. Mathewson, Perfection
I'm always sketchy of people who don't like grits.
— Jaycee Ford
When he's hot, he's hot; when he's not, he's not. But at least there is always food
— Helen Fielding, Mad About the Boy
I had a dream about you last night. You were at my door. We had forgotten what we used to fight about. So, I let you in and we made coconut pancakes like it was the very first time.
— Crystal Woods, Dreaming is for lovers
The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.
— Dan Barber, The Third Plate: Field Notes on the Future of Food
Thanks to his salary, an employee is free to eat whatever, wherever. However, because of his job, he is not free to eat whenever.
— Mokokoma Mokhonoana, N for Nigger: Aphorisms for Grown Children and Childish Grown-ups
Taste is the most unexplored sense
— Matteo Ferrara
Hope and carbohydrates were a powerful combination.
— Thea Harrison, Kinked
Greed is taking more than you need to feed. Avarice is hoarding, and stockpiling stolen, rotten goods.
— Justin K. McFarlane Beau
Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.
— Neil Gaiman, The Ocean at the End of the Lane
We are not creators; only combiners of the created. Invention isn't about new ingredients, but new recipes. And innovations taste the best.
— Ryan Lilly
Eat beautiful foods, which are nutritionally dense, wholesome and natural.
— Bryant McGill, Simple Reminders: Inspiration for Living Your Best Life
Simple foods connect with your body's needs in complex ways.
— Bryant McGill, Simple Reminders: Inspiration for Living Your Best Life
Work is a vehicle with which man chases some fleeting destination called a full tummy.
— Mokokoma Mokhonoana, N for Nigger: Aphorisms for Grown Children and Childish Grown-ups
I had a dream about you last night. We were in your old Civic. Nine Inch Nails was turned up on the stereo and I was taking pictures of you behind the wheel with my disposable camera. We went through the drive through at El Pollo Loco, placed an order for a hundred bucks worth of food, and then just drove off at the window. I miss being stupid with you.
— Crystal Woods, Dreaming is for lovers
Love foods that sustain and protect you, and love you back.
— Bryant McGill, Simple Reminders: Inspiration for Living Your Best Life
We are what no one wants to miss at the party. I act delighted, but I have zero interest in these Capitol people. They are only distractions from the food.
— Suzanne Collins, Catching Fire
In the rather informal survey I have taken over the years on intensity of interest in food by profession, lawyers rank only a few trades below concert pianists....
— Calvin Trillin, The Tummy Trilogy: American Fried; Alice, Let's Eat; Third Helpings
He swallowed his food this time and actually spoke instead of humphing,
— Elle Klass, City by the Bay
They may also ask that you bring certain types of food, alcohol, or tobacco on a regular basis. It must be noted that although djinn in their natural state might be composed of plasma, most of them can take a physical shape for short periods of time. This means that a djinni is able to take in nourishment by absorbing energy or consuming food. It's thought that many djinn enjoy the "taste" of a variety of our everyday foods, especially ice cream and fruits. Human foods only partially provide subsistence, however: djinn must get most of their nourishment by absorbing various types of energy from living things.
— Rosemary Ellen Guiley, The Vengeful Djinn: Unveiling the Hidden Agenda of Genies
Back on the Hauser regime, I start the day with his notorious "pep breakfast" -- two raw eggs beaten in orange juice. Hauser describes it as a "creamy drink fit for a King's table." I do not feel the same way. This is so much worse than the raw eggs in milk that I drank for the Marilyn Monroe diet.If pneumonia were a food, this is what it would taste like.
— Rebecca Harrington, I'll Have What She's Having: My Adventures in Celebrity Dieting
Kaku, the aamti is excellent. Did you put ghee in the daal when it was boiling?
— Sachin Kundalkar, Cobalt Blue
My definition of man is a cooking animal. The beasts have memory, judgement, and the faculties and passions of our minds in a certain degree; but no beast is a cook.
— James Boswell, The Journals, 1762-95
Fettucini alfredo is macaroni and cheese for adults.
— Mitch Hedberg
Cooking is all about connection, I've learned, between us and other species, other times, other cultures (human and microbial both), but, most important, other people. Cooking is one of the more beautiful forms that human generosity takes; that much I sort of knew. But the very best cooking, I discovered, is also a form of intimacy.
— Michael Pollan, Cooked: A Natural History of Transformation
The whole point of straws, I had thought, was that you did not have to set down the slice of pizza to suck a dose of Coke while reading a paperback.
— Nicholson Baker, The Mezzanine
Each year, food companies use an amount of salt that is every bit as staggering as it sounds: 5 billion pounds.
— Michael Moss, Salt Sugar Fat: How the Food Giants Hooked Us
Some people smoked crack in alleyways. Franny ate chocolate. On the scale of things, it seemed entirely reasonable.
— Emma Straub, The Vacationers
The problem is we are not eating food anymore, we are eating food like products. (Hungry For Change Film)
— Alejandro Junger
You might be offered oatcakes as well as bread (especially in the north). If these do not tempt you, consider eating "horse-bread." This is made from a sort of flour of ground peas, bran, and beans–if contemporaries look at you strangely, it is because it is not meant for human consumption.
— Ian Mortimer, The Time Traveller's Guide to Medieval England: A Handbook for Visitors to the Fourteenth Century
Tastes like something that rhymes with cat." -Apollon
— Kate Wrath, E
Have my moments, Doll, have my moments.
— Dianne Harman Coyote in Provence
My philosophy in life is to eat, drink and investigate - in that order.
— Mel Healy, Another Case in Cowtown
Pork and chicken grease, the aromatics of choice for the Cajun.
— Ken  Wheaton, Sweet as Cane, Salty as Tears
You found us, and then lied to us so you could get a job?
— Dianne Harman Coyote in Provence
Food, the stoking-up process, the keeping alive of an individual flame, the process that begins before birth and is continued after it by the mother, and finally taken over by the individual himself, who goes on day after day putting an assortment of objects into a hole in his face without becoming surprised or bored.
— E.M. Forster, Aspects of the Novel
[T]here's a thin line separating the delicate from the bloodless, in art as in food.
— Amit Chaudhuri, Calcutta: Two Years in the City
And let your board stand an altar on which the pure and the innocent of forest and plain are sacrificed for that which is purer and still more innocent in man.
— Kahlil Gibran, The Prophet
Many Detroiters, for example, are beginning to see urban agriculture as a real part of the solution; to grow things right where people live, where they work, and definitely need healthier food on the table. Green city gardens are scattered throughout Detroit now, from the schoolyard at Catherine Ferguson Academy for pregnant teens and teen moms, to reclaimed land owned by a local order of Catholic friars (Earthworks), to a seven-acre organic farm in Rouge Park. Together, city gardeners, nonprofit organizations, and the Greening of Detroit resource agency are writing a new local-food story of urban Michigan.
— Jaye Beeler, Tasting & Touring Michigan's Homegrown Food: A Culinary Roadtrip
E@t ur food a$ ur medicine$,otherwise u hav 2 e@t medicine$ a$ ur food".
— santosh inani
Building and supporting these local economies is critical to our bottom line. As repeatedly proven by Building Alliances for Local Living Economies (BALLE), spending at a locally owned business on average keeps 68 out of every 100 dollars circulating within the community. When spending on things from outside our communities, however, only 43 dollars stay local.
— Richard W. Jelier Ph.D.
Wil ate without enthusiasm. His bacon tasted like nothing. Like a dead animal, fried. His eggs, aborted chickens.
— Max Barry, Lexicon
She was learning that being with Slade was like riding a roller coaster. Good news one minute and bad news the next. She could only imagine what this restaurant must be like.
— Dianne Harman Coyote in Provence
So, Slade, the swearing, the poor english and everything else is just a facade. You're really quite a deep and intelligent man, aren't you?
— Dianne Harman Coyote in Provence
I was taught how to tie up the loin with a butcher's looping knot and was so excited by the discovery that I went home and practiced. I told Elisa about my achievement. “I tied up everything,” I said. “A leg of lamb, some utensils, a chair. My wife came home, and I tied up her too.” Elisa shook her head. “Get a life,” she said and returned to her task.
— Bill Buford, Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Abignades or abegnadesA term used in te department of the Landes for the intestines of a goose cooked in its blood. Abegnades are found almost solely in the chalosse region, where they are eaten on bread fried in goose fat, with slices of lemon.
— Escoffier, Auguste
Most of what presents itself to us in the marketplace as a product is in truth a web of relationships, between people, yes, but also between ourselves and all the other species on which we still depend. Eating and drinking especially implicate us in the natural world in ways that the industrial economy, with its long and illegible supply chains, would have us forget. The beer in that bottle, I'm reminded as soon as I brew it myself, ultimately comes not from a factory but from nature - from a field of barley snapping in the wind, from a hops vine clambering over a trellis, from a host of invisible microbes feasting on sugars. It took the carefully orchestrated collaboration of three far-flung taxonomic kingdoms - plants, animals, and fungi - to produce that ale. To make it yourself once in a while, to handle the barley and inhale the aroma of hops and yeast, becomes, among other things, a form of observance, a weekend ritual of remembrance.
— Michael Pollan, Cooked: A Natural History of Transformation
Even connoisseurship can have politics, Slow Food wagers, since an eater in closer touch with his senses will find less pleasure in a box of Chicken McNuggets than in a pastured chicken or a rare breed of pig. It's all very Italian (and decidedly un-American) to insist that doing the right thing is the most pleasurable thing, and that the act of consumption might be an act of addition rather than subtraction.
— Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
Soylent Green is made out of people. So is your personal network… but let’s hope its non-toxic because you drink it every day.
— Ryan Lilly, #Networking is people looking for people looking for people
Stealing regular stuff was no fun. She wanted a real challenge. Over the last two years, she'd picked the most difficult places to enter. Then she'd snuck in.And eaten their dinners.
— Brandon Sanderson, Words of Radiance
I don't have to tell you I love you. I fed you pancakes.
— Kathleen Flinn, Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family
I'm not sure why it is, but I love food more than just about anything else.
— Sylvia Plath, The Bell Jar
Fish is the only food that is considered spoiled once it smells like what it is.
— P.J. O'Rourke
HEALTHY EATING isn't about counting fat grams, dieting, cleanses, and antioxidants; Its about eating food untouched from the way we find it in nature in a balanced way; Whole foods give us all that we need to perfectly nourish ourselves.
— Pooja Mottl
My Body Wants to Crave Healthy. I Just Need to Give it the Opportunity.
— Pooja Mottl
It was 2:00 p.m., too early for wine but not for chocolate.
— Andrea Hurst, Always with You
Turn that worthless lawn into a beautiful garden of food whose seeds are stories sown, whose foods are living origins. Grow a garden on the flat roof of your apartment building, raise bees on the roof of your garage, grow onions in the iris bed, plant fruit and nut trees that bear, don't plant 'ornamentals', and for God's sake don't complain about the ripe fruit staining your carpet and your driveway; rip out the carpet, trade food to someone who raises sheep for wool, learn to weave carpets that can be washed, tear out your driveway, plant the nine kinds of sacred berries of your ancestors, raise chickens and feed them from your garden, use your fruit in the grandest of ways, grow grapevines, make dolmas, wine, invite your fascist neighbors over to feast, get to know their ancestral grief that made them prefer a narrow mind, start gardening together, turn both your griefs into food; instead of converting them, convert their garage into a wine, root, honey, and cheese cellar--who knows, peace might break out, but if not you still have all that beautiful food to feed the rest and the sense of humor the Holy gave you to know you're not worthless because you can feed both the people and the Holy with your two little able fists.
— Martin Prechtel, The Unlikely Peace at Cuchumaquic: The Parallel Lives of People as Plants: Keeping the Seeds Alive
Keep it simple, keep it tasty. Salt, pepper and garlic. Shallot another day, lemon grass for nextweek. Nutmeg and cinnamon every now and then.
— Riana Ambarsari
To eat or not to eat, that is the question: whether 'tis Nobler in the stomach to suffer the Slings and Arrows of outrageous Hunger (while keeping mouthparts in pristine kissing condition) or to take Spoon against Slice of cake, and--"Yes, please," my stomach pipes up.
— Laini Taylor, Night of Cake & Puppets
The great thing about Ayurveda is that its treatments always yield side benefits, not side effects.
— Shubhra Krishan, Essential Ayurveda: What It Is and What It Can Do for You