A Quote by William Safire

After eating, an epicure gives a thin smile of satisfaction; a gastronome, burping into his napkin, praises the food in a magazine; a gourmet, repressing his burp, criticizes the food in the same magazine; a gourmand belches happily and tells everybody where he ate; a glutton empraces the white porcelain alter, or more plainly, he barfs.

William Safire

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After Alter Ate Burping Eating Everybody Food Gives Gourmet Happily His Magazine More Napkin Porcelain Same Satisfaction Smile Tells Thin White

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William Safire
American - Author
December 17, 1929 - September 27, 2009

The difference between a gourmet and a gourmand we take to be this: a gourmet is he who selects, for his nice and learned delectation, the most choice delicacies, prepared in the most scientific manner; whereas the gourmand bears a closer analogy to that class of great eaters ill-naturedly (we dare say) denominated, or classed with, aldermen.

Abraham Hayward

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.

Steve Ells

Food historian Jessica B. Harris says African American cuisine is simply what black people ate. When I think about what my family ate, we ate what people think of as soul food on special occasions, on holidays, but our typical diet was leafy greens and nutrients and tubers - food that was as fresh as being harvested right before our meal. Whatever was in season, that's what we were eating. It was being harvested right from our backyard.

Bryant Terry

The authour who imitates his predecessors only by furnishing himself with thoughts and elegances out of the same general magazine of literature, can with little more propriety be reproached as a plagiary, than the architect can be censured as a mean copier of Angelo or Wren, because he digs his marble out of the same quarry, squares his stones by the same art, and unites them in columns of the same orders.

Samuel Johnson

The editor needs to put his own life on hold for the better of the magazine, the crew, and the readers. And to have a bigger vision of the magazine's style and an understanding that every [issue] should be well-balanced and hopefully surprising. To have a pink wall with a door of perception where he can bang his head on.

Toni Jerrman

The market for short stories is hard to break into, but a magazine editor isn't always looking for big names with which to sell his magazine - they're more willing to try stories by newcomers, if those tales are good.

Eric Brown

There were no "unemployed" in the impoverished Polish countryside before the Second World War. Not a single unemployed. Every child that was born in the peasant family had his room at the table and his job in the field, stable or pigsty... If there was not enough food, everybody got less. If food was plentiful, everybody ate better. In such a setting, we may say, the problem of security couldn't even arise... One was born with life-long rights; the only thing that one could not do was to change them. A setting good on the side of security, though bad on the side of freedom.

Zygmunt Bauman

If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.

Marcie Cohen Ferris

Eating a high-nutrient diet actually makes you more satisfied with less food, and actually gives the ability to enjoy food more without overeating.

Joel Fuhrman

So for a long time, I did a lot of freelance writing in addition to writing fiction and such - I was a food critic for a magazine for a bit, I did writing for nonprofits and political things, I was the editorial consultant for another magazine for a couple years, all sorts of jobs.

Tod Goldberg

The magazine, the daytime show, we've always tried to write affordable, accessible. Those are key words for us, and I do mean us, a huge staff of people at the magazine who love to cook affordable, friendly food that helps families eat better for less.

Rachael Ray

I want to show you something,” I say. What?” He dabs at his lips with the napkin, and for a moment I’m wishing so hard that I am that napkin that I can almost feel myself changing, becoming thin and papery and white. “Cal?” I sit back and feel myself blushing, feel it from the tips of my toes all the way to the heat at the backs of my ears.

Brad Barkley

In fact, I probably learned more about photography from studying black-and-white photography in those magazines [Look Magazine and LIFE Magazine] than I did from watching movies here. That's the truth.

Vilmos Zsigmond

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.

Henry David Thoreau

Food became the antidote for feelings of guilt, sadness, and anger. ... Food is a resolution to controversy; food is rescue. We ate and talked and cried and laughed in the kitchen and ate again. This was about more than just food. It was about our mom making connections the best she could and in the way she knew best across the kitchen table, across time and across sadness.

Rose Quiello

I saw a very old man, literally eating his own human waste out of hunger. I went to the nearby hotel and asked them what was available. They had idli, which I bought and gave to the old man. Believe me, I had never seen a person eating so fast, ever. As he ate the food, his eyes were filled with tears. Those were the tears of happiness.

Narayanan Krishnan

A Quote by William Safire

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