A Quote by Peter De Vries

Murals in restaurants are on a par with the food in museums. — © Peter De Vries
Murals in restaurants are on a par with the food in museums.
The murals in restaurants are on par with the food in museums.
A generation ago, three-quarters of the money used to buy food in the United States was spent to prepare meals at home. Today about half of the money used to buy food is spent at restaurants--mainly at fast food restaurants.
The entire trendy foodie world - food writing, food television, celebrated restaurants - is all about food for the rich. But the most important food issue is how to feed the poor or the hardworking middle class.
Not everyone necessarily needs new things all the time and creative designs. It's good to have luxury restaurants and fast-food restaurants. You need both.
I absolutely love Indonesian restaurants! We have many Indonesian restaurants in Jakarta and I'd like to be able to visit all of them to taste their food. When I visit a restaurant, I get so many references for food and am inspired to create Indonesian cuisine in my own way.
Restaurants are a much easier way to introduce Americans to a culture than getting them into museums.
I'm very interested in the idea of unusual museums, ones that are not necessarily contemporary art museums - more like historical collections or house museums.
Nothing beats Delhi when it comes to food. It has some fantastic restaurants and street-food joints.
For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.
You look around New York, and we are surrounded by restaurants and food trucks, and we celebrate food in this city like no tomorrow.
We must center restaurants, bodegas, and other food businesses as critical food infrastructure for racial and economic justice.
My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.
Back home in South Carolina, you have a lot of little soul food restaurants you can run to and get some quick, decent food.
More and more, museums will look at restaurants and chefs differently - as if they are curating art.
They make documentaries like 'Fast Food Nation.' The food our kids are eating in schools, the vending machines kids go to a lot, the portions of food that American restaurants are serving that are bigger than anywhere else in the world - it's kind of crazy.
You know what's funny, I really hate Par 3's. I feel like you have to be perfect from jumpstreet. But on Par 5's, you can mess up a little bit, but you still have time to adjust before you get to the hole and still end up with a birdie or a par.
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