Chopsticks are one of the reasons the Chinese never invented custard. — Spike Milligan Copy Share Image
“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” — Anonymous Copy Share Image
And every day when I've been good, I get an orange after food. — Robert Louis Stevenson Copy Share Image
I like to cook. I would probably go to culinary school in France if I had time. — Jessica Alba Copy Share Image
Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when… — Alton Brown Copy Share Image
It is part of the novelist's convention not to mention soup and salmon and ducklings, as if soup and salmon and ducklings… — Virginia Woolf Copy Share Image
The way I feel about it is: Beat me or feed me, but don't tease me. It's toy food; who needs it?… — Jeff Smith Copy Share Image
A man's own dinner is to himself so important that he cannot bring himself to believe that it is a matter utterly… — Anthony Trollope Copy Share Image
Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them… — Gracie Allen Copy Share Image
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only… — Daniel Boulud Copy Share Image
By making this wine known to the public, I have rendered my country as great a service as if I had enabled… — Thomas Jefferson Copy Share Image
The key dietary messages are stunningly simple: Eat less, move more, eat more fruits and vegetables, and don't eat too much junk… — Marion Nestle Copy Share Image
I think the great Mexican cuisine is dying because there are fast foods now competing, because there are supermarkets, and supermarkets can't… — Alma Guillermoprieto Copy Share Image
Wine was given us by God, not that we might be drunken, but that we might be sober. It is the best… — Saint John Chrysostom Copy Share Image
It is odd how all men develop the notion, as they grow older, that their mothers were wonderful cooks. I have yet… — Robertson Davies Copy Share Image
I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary… — Roy Choi Copy Share Image
Stephanie Izard. She is extremely talented but super-humble at the same time. And she was the first female Top Chef. I remember… — Shirley Chung Copy Share Image
Here's a thought: what if we ban the word 'healthy food' from our culinary vocabulary? I'm not talking about banning foods that… — Marcus Samuelsson Copy Share Image
Huge lemons, cut in slices, would sink like setting suns into the dusky sea, softly illuminating it with their radiating membranes, and… — Rainer Maria Rilke Copy Share Image
It is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and… — Percy Bysshe Shelley Copy Share Image
Cheese has always been a food that both sophisticated and simple humans love. — M. F. K. Fisher Copy Share Image
Nothing spoils lunch any quicker than a rogue meatball rampaging through your spaghetti. — Jim Davis Copy Share Image
A man should not so much respect what he eats, as with whom he eats. — Michel de Montaigne Copy Share Image
The best poet is the man who delivers our daily bread: the local baker. — Pablo Neruda Copy Share Image
It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish. — Ruth Reichl Copy Share Image
Beasts feed. Man eats. Only the man of intellect knows how to eat. — Jean Anthelme Brillat-Savarin Copy Share Image
The olive tree is surely the richest gift of Heaven. I can scarcely expect bread. — Thomas Jefferson Copy Share Image
Dine we must and we may as well dine elegantly as well as wholesomely. — Isabella Beeton Copy Share Image
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. — Andy Rooney Copy Share Image
Money brings you food, but not appetite; medicine, but not health; acquaintances, but not friends. — Henrik Ibsen Copy Share Image
The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament. — Monica Baldwin Copy Share Image
The Infusion of a China plant sweetened with the pith of an Indian Cane. — Joseph Addison Copy Share Image
Most seafoods should be simply threatened with heat and then celebrated with joy. — Jeff Smith Copy Share Image
