A Quote by Jacques Chirac
You cannot trust people who have such bad cuisine. It [Great Britain] is the country with the worst food after Finland.
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They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls.
Directing is like cooking, it's like cuisine. You cannot make a great dish with bad ingredients. I have great actors, and I'm putting them together. That's all I'm doing.
In Great Britain the price of food is at a higher level than in any other country, and consequently, the British artisan labours at a disadvantage in proportion to the higher rate of his food.
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 core cuisine of Southern food is established in the plantation South, within the world of slavery. To understand the plantation table, we must understand the relationship of enslaved people to Africa, to historical trauma, and their central role in food production. Their voice is the most poignant, expressive voice in Southern cuisine.
The good thing about Hyderabad is the variety of cuisine available. From Nizami cuisine to Andhra food to Telengana delicacies, you are spoilt for choice.
To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.
The pet food recall, which was after all just about pets, and treated as if it were an inconsequential matter, was an absolute forerunner of what's going on in China, where 50,000 infants have been sickened because of a contaminated infant formula. So these things are all closely related. You cannot separate the food supply for pets, farm animals, and people, and you cannot separate problems in one area of a country from problems in another area.
The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.
Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.
My German heritage, it's through food. Growing up in Switzerland, the thing that I remember the most is the food. And so the way that I experience people and places is through that - through its food and cuisine.
Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.
Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone. Bad food is fake food, food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.
You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
If you lead a country like Britain, a strong country, a country which has taken a lead in world affairs in good times and in bad, a country that is always reliable, then you have to have a touch of iron about you.
Canada is a country of ingredients without a cuisine; we're a country with musicians without an indigenous instrument; Toronto's a city that doesn't even have a dish named after it.
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