A Quote by Nicole Mones
You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
Related Quotes
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.
One of the nicest things about taking your kids to a restaurant - Thai or Chinese for example - is having all the dishes in the middle of the table so that you can try a little bit of everything.
I like eating Mughlai, Chinese and Italian cuisines, but Chinese cuisine is one which I can have any day, any time!
The South's cuisine is often likened to gumbo - a thick and bubbling melange, spiked with a little bit of this, a little bit of that - yet the metaphor, like the dish, comes from West Africa.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
Chinese Americans, when you try to understand what things in you are Chinese, how do you separate what is peculiar to childhood, to poverty, insanities, one family, your mother who marked your growing with stories, from what is Chinese? What is Chinese tradition and what is the movies?
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
The great tradition of Delhi can be seen through its cuisine.
I love French cuisine. From crepes to the variety of cheese and seafood preparations, this cuisine is so innovative and fresh. It offers something for every kind of foodie.
They [Chinese] have very smart, experienced people. I don't want to paint them all with the same brush. There was a little bit of a feeling that the stock market, which went from something like $4 trillion in valuation to $10 trillion, that the Chinese wanted that.
My experience of Chinese culture is indirect, through echoes. When I approach the cashier at my local Chinese supermarket, they switch to English before I've even said a word. They somehow know that I'm not quite Chinese enough.
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.
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.
Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it.
England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.
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