Quote by Mary Roach

“At the farm, in our hut, they cooked plain rice porridge and added soy sauce for taste, which nearly rivaled the thrill of drinking…

— Jennifer H. Lau

“Instead of coconut yam kootu, why not boiled beef tongue with a mustard sauce?” “That sounds non-veg.”

— Yann Martel

“Imagine waking up in the morning and going to the kitchen and to make yourself some breakfast. You take some soybean grits, mix them…

— Martin Goldstein

“There's no such thing as soy milk. It's just soy juice.”

— Lewis Black

“I have met people who insist that humans taste like veal. And one woman from Canada who will swear up and down that people,…

— Warren Ellis

“Organic milkΔ comes from cows that are raised on a pastureland free of all chemical compounds.”

— Ruby Parker Puckett

In the 80s, mum used to make a beautiful beef in red wine sauce, which I thought very exotic. And an incredible chilli con…

— Sara Cox

“On the frozen tundra, I milked a cow and pumped out ice cream. Strangely, it had chunks of strawberries in it.”

— Jarod Kintz

“While taste conveys the complexity of life, a good chef should keep in mind that food can have a meaning that is often not…

— N.M. Kelby

“Jersey cows,” Eva explained after Jac complimented the luxurious taste. “The butter and cream here are better than anywhere in the world.” “Not that…

— M.J. Rose

“What the hell was your pal Bertin demanding?” he asked. “Sipping syrup?” “It’s a cocktail he prefers when he gets, ah, overly excited.” “A…

— Douglas Preston

“Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's…

— Michael Pollan