A Quote by Bruno Le Maire
France must be an example to the world in the quality of its food, starting with its children.
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In America, you look at food as bad and guilty. In France, we love food and we enjoy food; food is pleasure.
In the 1970s, British food was beginning to get good, whereas in France it was just starting its long, sad decline. My most memorable meals, however, have been in Italy.
My father once said there's a correlation between a nation's cuisine and its people: England, nice people, nasty food; France, nice food, nasty people; Spain, nice people, nasty food; Italy, nice people, nice food; and Germany, nasty food, nasty people. And I've always thought that there must be something terribly wrong with the German character - and that there is, really.
The fact is that there is enough food in the world for everyone. But tragically, much of the world's food and land resources are tied up in producing beef and other livestock-food for the well off-while millions of children and adults suffer from malnutrition and starvation.
It is not enough that France should be regarded as a country which enjoys the remains of a freedom acquired long ago. If she is still to count in the world--and if she does not intend to, she may as well perish--she must be seen by her own citizens and by all men as an ever-flowing source of liberty. There must not be a single genuine lover of freedom in the whole world who can have a valid reason for hating France.
The quality of food is in inverse proportion to a dining room's altitude, especially atop bank and hotel buildings (airplanes are an extreme example).
A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew a drumstick. For a fish, they drew a fish stick. Those are extremes, but there is a lot that needs to be done to help children discover good food.
The authority and influence of France on the world scene in the 21st century will not depend solely on its modernity and cohesion, nor even on the continuity and professionalism of its foreign policy. France will be heeded if it has a message to convey. Faced with the temptations of laissez-faire, France must stand out as the nation with the imagination and determination to pursue an ambition that combines cogency with generosity.
In a lot of ways I think food is starting to take the place in culture that rock and roll took 30 years ago, in that eating has become incredibly political. And just as the street has always dictated fashions on music and other things, it’s starting to happen that way in food.
It's a very telling thing when you have children. You have to be there for them, you've got to set an example, when you're not sure what your example is, and anyway the world is changing so fast you don't know what is appropriate anymore.
I'm trying to imitate Jesus in the fact that he said to be like children, to love children, to be as pure as children and to make yourself as innocent and to see the world through eyes of wonderment and the whole magical quality of it all.
Day care poses no risk for children, provided that it is high quality.... Poor quality day care is risky for children everywhere.... The cost of poor quality day care is measured in children's lives. High quality day care costs only money.
I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, it's very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.
I think Americas food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, its very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.
If I can be an example of getting sober, then I can be an example for starting over
It was in France that I first learned about food. And that even the
selection of a perfect pear, a ripe piece of Brie, the freshest butter,
the highest quality cream were as important as how the dish you
were going to be served was actually cooked.
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