A Quote by Raymond Sokolov

Sichuan food would not be Sichuanese without the hot chilies that arrived before 1700 from South America. — © Raymond Sokolov
Sichuan food would not be Sichuanese without the hot chilies that arrived before 1700 from South America.
I love the masochistic aspect of eating seething, real Sichuan food in Sichuan Province.
The elevator shaft was a kind of heat sink. Hot food was cold by the time it arrived. Cold food got colder. No one knew what would happen to ice cream, but it would probably involve some rewriting of the laws of thermodynamics.
I've had a great time in South America and South Africa. Indeed it now seems that on this pair of wild hot continents I've enjoyed the most fruitful year of my life.
Tortoises can survive for weeks without food or water, easily long enough to float in the Humboldt Current from South America to the Galapagos Islands.
You know most of the food that Americans hold so dear - things like hamburgers and hot dogs - were road food, but even before they were road food, they were peasant food.
By He in whose Hand is my soul, I have lived amongst people who never ordered food to be prepared for themselves If [food] was presented to one of them, he would eat, otherwise, he would be silent; and he would not care if it was hot or cold.
Americans should be receiving one plate a day of hot food. That's not too much to ask in America. An MRE is very expensive for the American taxpayer. A hot meal is more affordable, it's cheaper. It's what people really need, it's what people really want. They feel all of a sudden that you are caring for them, that America is caring for them.
In contrast, Western historians, and those in South Korea, say the North attacked the South on June 25, 1950. Both sides agree that after the war began, the North Korean Army captured Seoul in three days and pushed as far south as Pusan before American troops arrived to drive back the North Koreans nearly as far north as the border to China.
In studying food, you embrace everything. Food exposes the long, complex history of the South - slavery, Jim Crow segregation, class struggle, extreme hunger, sexism, and disenfranchisement. These issues are revealed through food encounters, and they contrast this with the pleasure and the inventiveness of Southern cuisine. Food is always at the heart of daily life in the South.
I grew up in South Africa without a television; there was no television, and the year after I left, television arrived in South Africa, so I have never really acquired a taste for watching television.
In London, Washington, and Paris, people talk of bonuses or no bonuses. In parts of Africa, South Asia, and Latin America, the struggle is for food or no food.
When we say Afro American, we include everyone in the Western Hemisphere of African descent. South America is America. Central America is America. South America has many people in it of African descent.
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.
I've been lucky to travel through quite a bit of Europe and Australia, but I would love to do Asia and South America and South Africa.
People cooked with a certain integrity before fast food, 50 or 60 years ago. When the cheap food arrived, and we didn't have the education and deep cultural roots to hold on, we got swept away by fast, cheap and easy.
There are a couple of different types of food I eat a lot. I was raised in the South, in Tennessee, so I’m going to go with comfort food, soul food. I would probably start with collard greens and candied baby carrots and then have some biscuits and white gravy - and for dessert, probably blackberry cobbler.
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