A Quote by Paula Wolfert
When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional.
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taste governs every free - as opposed to rote - human response. Nothing is more decisive. There is taste in people, visual taste, taste in emotion - and there is taste in acts, taste in morality. Intelligence, as well, is really a kind of taste: taste in ideas.
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
Taste tends to develop very unevenly. It's rare that the same person has good visual taste and good taste in people and taste in ideas.
Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.
A good taste in art feels the presence or the absence of merit; a just taste discriminates the degree--the poco piu and the poco meno. A good taste rejects faults; a just taste selects excellences. A good taste is often unconscious; a just taste is always conscious. A good taste may be lowered or spoilt; a just taste can only go on refining more and more.
If your choice enters into it, then taste is involved - bad taste, good taste, uninteresting taste. Taste is the enemy of art, A-R-T.
The discovery of the good taste of bad taste can be very liberating. The man who insists on high and serious pleasures is depriving himself of pleasure; he continually restricts what he can enjoy; in the constant exercise of his good taste he will eventually price himself out of the market, so to speak. Here Camp taste supervenes upon good taste as a daring and witty hedonism. It makes the man of good taste cheerful, where before he ran the risk of being chronically frustrated. It is good for the digestion.
Cuisine is only about making foods taste the way they are supposed to taste.
To me, bad taste is what entertainment is all about. If someone vomits while watching one of my films, it's like getting a standing ovation. But one must remember that there is such a thing as good bad taste and bad bad taste.
Just as the great oceans have but one taste, the taste of salt, so too there is but one taste fundamental to all true teachings of the way, and this is the taste of freedom.
Italian style is a natural attitude. It is about a life of good taste. It doesn't have to be expensive. Simple but with good taste. Luxury is possible to buy. Good taste is not.
Just as the great ocean has one taste, the taste of salt, so also this teaching and discipline has one taste, the taste of liberation.
I love to cook, and my wife loves to cook. Sometimes it's the appeal of the simplest of dishes - things you've grown up with in your life. Your emotional memory - something that not only affects your taste buds but that you've got an emotional attachment to.
I love eating it - grilled chicken, pasta, rice, and other foods that give me long term energy. Every once in a while, my sweet tooth gets the best of me and I have to snack on some candy. Beverage wise, I stick to sports drinks, water, milk, and juice.
I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.
[Good taste] is a nineteenth-century concept. And good taste has never really been defined. The effort of projecting 'good taste' is so studied that it offends me. No, I prefer to negate that. We have to put a period to so-called good taste.
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