Travelers learn not just foreign customs and curious cuisines and unfamiliar beliefs and novel forms of government. They learn, if they are… — Paul Fussell Copy Share Image
Canada is a country of ingredients without a cuisine; we're a country with musicians without an indigenous instrument; Toronto's a city that… — Mike Myers Copy Share Image
Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some… — Manuel Neuer Copy Share Image
Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'---a scoop of rice with… — Alan Brennert Copy Share Image
England understands good Chinese, Japanese and Indian cuisine; in France, we just get French. — Eva Green Copy Share Image
“I have come to the conclusion that just as the Japanese live to work, Asians live to eat.” — Anastacia Oaikhena Copy Share Image
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring… — Ferran Adria Copy Share Image
About 90 percent of all soy is genetically modified (GMO). Soy is also one of the top seven allergens, and is widely… — Gabriel Cousens Copy Share Image
Taste is developed by the diversity of the products one can sample. I think our children today may be missing an education… — Joel Robuchon Copy Share Image
“brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest.” — Ioanna Karystiani Copy Share Image
I want to expand my cuisine to this country. I love America. I have been here 22 years. — Masaharu Morimoto Copy Share Image
“And bundles upon bundles of fresh ferny herbs in shades of pine green, pickle green and pistachio green-- a whole color chart… — Caroline Eden Copy Share Image
I don't like nouvelle cuisine, too small bits. I like to have a nice wine, nice pasta, tomatoes. — Luca Cordero di Montezemolo Copy Share Image
There is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of… — M. F. K. Fisher Copy Share Image
Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded… — Marcus Samuelsson Copy Share Image
I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is… — Anthony Bourdain Copy Share Image
I have eaten too many types of cuisines and food. For me, every dish has their own taste and story. I can't… — Rinrin Marinka Copy Share Image
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative… — Waverley Root Copy Share Image
The Caprese salad perfectly represents the colors of the Italian flag. While I am not so sure that the colors of the… — Lidia Bastianich Copy Share Image
I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in… — Alain Ducasse Copy Share Image
You cannot trust people who have such bad cuisine. It [Great Britain] is the country with the worst food after Finland. — Jacques Chirac Copy Share Image
“A culinary triumph: the ingenious use of food as an offensive weapon.” — James Hamilton-Paterson Copy Share Image
Mum doesn't like it when I mention that Dad's a better cook than her. He was born in Spain and spent eight… — Paloma Faith Copy Share Image
