The first time I ate organic whole-grain bread I swear it tasted like roofing material. — Robin Williams Copy Share Image
If there is anything we are serious about, it is neither religion nor learning, but food. — Lin Yutang Copy Share Image
All that changing of plates and flapping of napkins while you wait 40 minutes for your food. — Hugh Casson Copy Share Image
I am utterly against those confused Olios, into which men put almost all kinds of meats and Roots. — John Evelyn Copy Share Image
A man who is careful with his palate is not likely to be careless with his paragraphs. — Clifton Fadiman Copy Share Image
My culinary skills are terrible. I can't even make toast taste good. I do make scrambled eggs for myself sometimes but I… — Drew Barrymore Copy Share Image
The food here is so tasteless you could eat a meal of it and belch and it wouldn't remind you of anything. — Redd Foxx Copy Share Image
On one occasion some one put a very little wine into a [glass], and said that it was sixteen years old. 'It… — Athenaeus Copy Share Image
I went to this restaurant last night that was set up like a big buffet in the shape of an Ouija board.… — Steven Wright Copy Share Image
I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs. — Ranveer Brar Copy Share Image
A philosopher is a person who doesn't care which side his bread is buttered on; he knows he eats both sides anyway. — Joyce Brothers Copy Share Image
It scored right away with me by being the smooth, fine-grained sort, not the coarse flaky, dry-on-the-outside rubbish full of chunds of… — Kingsley Amis Copy Share Image
According to the Spanish proverb, four persons are wanted to make a good salad: a spendthrift for oil, a miser for vinegar,… — John Gerard Copy Share Image
My kitchen is a mystical place, a kind of temple for me. It is a place where the surfaces seem to have… — Pearl Bailey Copy Share Image
Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is… — Julia Child Copy Share Image
The difference between a gourmet and a gourmand we take to be this: a gourmet is he who selects, for his nice… — Abraham Hayward Copy Share Image
American Danish can be doughy, heavy, sticky, tasting of prunes and is usually wrapped in cellophane. Danish Danish is light, crisp, buttery… — R. W. Apple Copy Share Image
The white Aylesbury duck is, and deservedly, a universal favourite. Its snowy plumage and comfortable comportment make it a credit to the… — Isabella Beeton Copy Share Image
From the moment I stepped foot in Music City I have had a love affair with the people and burgeoning culinary scene.… — Maneet Chauhan Copy Share Image
From my table inside I watch the glamorous women outside who are lunching on Spa Cobb salads without blue cheese or dressing.… — Ann Patchett Copy Share Image
My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be… — Giada De Laurentiis Copy Share Image
![“On one occasion some one put a very little wine into a [glass], and said that it was sixteen years old. 'It is very small for its age,' said Gnathaena.” quote by Athenaeus](https://sms4smile.com/quotes/img-quotes/b56/athenaeus-42740_age_on-one-occasion-some-one-put-a-very-litt_1478753.jpg)
