“Consider your reaction the first time you sipped a beer or tried spicy food. Was it tasty? Unlikely. Our bodies are designed… — Nir Eyal Copy Share Image
“If you go to Singapore or Amsterdam or Seoul or Buenos Aires or Islamabad or Johannesburg or Tampa or Istanbul or Kyoto,… — Daniel Quinn Copy Share Image
There is no 'need' for us to eat meat, dairy or eggs. Indeed, these foods are increasingly linked to various human diseases… — Gary L. Francione Copy Share Image
My mother is the sort of woman who not only can raise a chicken and roast it to moist perfection but, as… — Hamish Bowles Copy Share Image
I think there's a huge gap between no longer qualifying for benefits and being able to afford a life without benefits. When… — Stephanie Land Copy Share Image
The symbolism of meat-eating is never neutral. To himself, the meat-eater seems to be eating life. To the vegetarian, he seems to… — Mary Midgley Copy Share Image
“The only nutrients lacking in a vegan diet are vitamin B 12 and the long-chain omega-3 fatty acids EPA and DHA. One… — Joel Fuhrman Copy Share Image
“I enjoyed the side bars with fun facts and notable sources for where to get more help. Merrin’s such a fun writer;… — Cindy Gay Copy Share Image
“But peanuts are hardly representative of the average food. Everyone knows—via “visual observation of stool samples,” to use the New England Journal… — Mary Roach Copy Share Image
From 1973 to 1982 I ate the exact same lunch everyday . Turkey chili in a bowl made out of bread .… — George Steinbrenner Copy Share Image
“It seems to me that all these factors—from the industrialization of our food to the belief that cooking for our family is… — Michael Ruhlman Copy Share Image
A reporter asked me recently if the driving force behind me coming to Indianapolis was to hang out with my kid. I… — Oliver Luck Copy Share Image
Diarrhea, 90 percent of which is caused by food and water contaminated by excrement, kills a child every fifteen seconds. That's more… — Rose George Copy Share Image
I put my diet chart aside when I am in MP! Be it poha, jalebi, daal baafla, or namkeen, I always make… — Sriti Jha Copy Share Image
“era, life was a constant physical challenge. We didn’t have refrigerators, preservatives, microwaves, fast food, or pizza delivery to help us put… — Ben Greenfield Copy Share Image
“For this cake, I want to mingle the womanly and masculine foods- sugars and meats in particular. The walls must come down.… — Diana Abu-Jaber Copy Share Image
“Emergency food has become very useful indeed, and to a very large assortment of people and institutions. The United States Department of… — Janet Poppendieck Copy Share Image
Don't take anything too literally. When throwing a coastal theme dinner, don't just put seashells on the table. Instead, think about the… — Jeremiah Brent Copy Share Image
My normal weight category is 48 kg. So for the 51 kg. category, I had to depend on lots of food and… — Mary Kom Copy Share Image
Even though Bandos is one of the biggest islands in the Maldives, it only takes 20 minutes to walk round. All it… — Dominic Holland Copy Share Image
“Handling these plants and animals, taking back the production and the preparation of even just some part of our food, has the… — Michael Pollan Copy Share Image
I don't eat meat. I've been a vegetarian since 1971. I've gradually become increasingly vegan. I am largely vegan, but I'm a… — Peter Singer Copy Share Image
“BACKYARD GARDEN SALAD In wartime, patriotic families cultivated “Victory Gardens” to promote self-sufficiency and help the war effort. 4 cups mixed greens… — Susan Wiggs Copy Share Image
I'm a health nut, but when I eat, I go hard. I'm a Buffalo wing magnet, a sandwich fanatic, a cheesesteak guy.… — Kevin Hart Copy Share Image
“Some six weeks ago I was allowed by the doctor to have white bread to eat instead of the coarse black or… — Oscar Wilde Copy Share Image
Life, within doors, has few pleasanter prospects than a neatly-arranged and well-provisioned breakfast-table. We come to it freshly, in the dewy youth… — Nathaniel Hawthorne Copy Share Image
I changed my diet completely. You know, I'm from Cleveland, so I've always loved sausage and red meat and all of that… — Joe Eszterhas Copy Share Image
I myself am not particularly interested in restaurant cooking. I don't really want to learn how to make a napoleon. I'd much… — Laurie Colwin Copy Share Image
Food is a fairly significant aspect of my life. I have struggled mightily with food. With my weight. And I'm conscious of… — Tom Vilsack Copy Share Image
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.… — Anthony Bourdain Copy Share Image
I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed… — Debi Mazar Copy Share Image
Exercise to be fit, not skinny. Eat to nourish your body and always ignore the haters,doubters and unhealthy examples that were once… — Anonymous Copy Share Image
My usual will be eating five boiled eggs, go into the gym, then eat my oatmeal, then get cracking with whatever press… — Joivan Wade Copy Share Image
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I… — Carla Hall Copy Share Image
From the simple stringing together of lemon garlands for the goddess Durga, to dividing the prasadam or blessed foods for the children… — Padma Lakshmi Copy Share Image
Wherever I go people recognize me, call my name, cheer for me. But there are names no one cares to remember, that… — Zlatan Ibrahimovic Copy Share Image
My appreciation for cooking and healthy living came from watching my best friend die from liver cancer in 2008. I realized that… — Sara Ramirez Copy Share Image
Back in the really olden days, dinner was seldom a ceremonial event for U.S. families. Only the very wealthy had a separate… — Nancy Gibbs Copy Share Image
People were dying. People were losing jobs, had no money to pay for food. When you have a general problem like this,… — Andrey Rublev Copy Share Image
I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He… — Thomas Keller Copy Share Image
