I'm fascinated by Japanese cuisine.

I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to…

— David Chang

I've always been fascinated by Japanese culture.

— Sarah Michelle Gellar

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.

— Marcel Boulestin

I love pork. I love a good BLT. I know that sounds horrible but I do. I'm a total foodie. I love cooking and…

— Bob Bergen

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.

— Fernand Point

Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are people who…

— Michael Pollan

In Mumbai, you get good international food but there are few restaurants that serve good Indian cuisine.

— Anubhav Sinha

I've had quite a lot of bad experiences with Japanese sweets. I reckon, Japanese...they can do most things really well but sweets, they're a…

— Ian Graham

A lifetime of low calories has come naturally to the longest-lived people in the world... in the Japanese archipelago of Okinawa.

— S. Jay Olshansky

For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.

— Eric Ripert

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez,…

— Aaron Sanchez

From food trucks to hot dog stands to county fair favorites, 'street food' has enjoyed a rich and storied history in American cuisine. However,…

— Homaro Cantu

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

— Jourdan Dunn

I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and…

— Sasha Cohen

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.

— David Chang