Top 1200 Gourmet Food Quotes & Sayings - Page 17

They say in that book (Keneally's Schindler's List) that I gave the Jews the food in their mouths. I never had time to find out who was sick and who had to be fed (by hand). I am no good as a nurse, I tell you frankly. I have no talent for nursing . . . I bought the food for everyone.

I hate the gym, so I try to diversify my workouts with swimming and basketball. Indoors, it's less boring than running. I do find that diet is key. I eat lots of lean protein, no soda, no fast food or fried foods, and a lot of water. But I love food and often cook.

Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Understanding where your food comes from, trying to bolster local farmers and local economies and having a better connection to the food around you and the people around you, only good can come of that. I love to be involved with things like that.

We should all remember... that throwing food away is like stealing from the tables of the poor, the hungry! I encourage everyone to reflect on the problem of thrown away and wasted food to identify ways and means that, by seriously addressing this issue, are a vehicle of solidarity and sharing with the needy.

Orange juice from concentrate is labeled. Food coloring Red #5 is labeled. Fish are labeled as to whether they've been previously frozen. To a consumer, there's no plausible reason why these factors should be on a food ingredient label while the presence of GMOs shouldn't be.

My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

I breathe in slowly. Food is life. I exhale, take another breath. Food is life. And that's the problem. When you're alive, people can hurt you. It's easier to crawl into a bone cage or a snowdrift of confusion. It's easier to lock everybody out. But it's a lie.

The gimmicks that have driven the fast food sector for years - dollar menus, limited time offers, and merchandising partnerships - are not producing results like they used to, as consumers simply want better tasting, nutritious food and a more compelling experience, not gimmicks.

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.

I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan's Fat is a smart, thoughtful book that ultimately asks us to understand our food better.

While I appreciate what goes into making high-end Indian dishes, street food has a special place in my heart. Being raised in India, street food played an integral part in my life while growing up.

People cooked with a certain integrity before fast food, 50 or 60 years ago. When the cheap food arrived, and we didn't have the education and deep cultural roots to hold on, we got swept away by fast, cheap and easy.

All the food we eat - every grain of rice and kernel of corn - has been genetically modified. None of it was here before mankind learned to cultivate crops. The question isnt whether our food has been modified, but how.

[Airline food] is the tiniest food I've ever seen in my entire life. Any kind of meat that you get - chicken, steak, anything - has grill marks on each side, like somehow we'll actually believe there's an open-flame grill in the front of the plane.

Any guilt about food, shame about the body, or judgment about health are considered stressors by the brain and are immediately transduced into their electrochemical equivalents in the body. You could eat the healthiest meal on the planet, but if you’re thinking toxic thoughts the digestion of your food goes down and your fat storage metabolism can go up. Likewise, you could be eating a nutritionally challenged meal, but if your head and heart are in the right place, the nutritive power of your food will be increased.

You can love food without being a cook. Equally, you can love food and be a very good cook.

I grew up in Hong Kong, and London used to seem very gray: the sky was gray, the buildings were gray, the food was incredibly gray - the food had, like, new kinds of grayness specially invented for it.

What do we actually seek from food? It's not calories, nor is it volume or mass. It is, in fact, nutrition: micronutrients, which include vitamins, minerals, antioxidants, and phytochemicals. These are components by which food can be assessed a value, and therefore, a decision can be objectively made as to whether it's worth eating.

Food should flirt with the palette. If the food doesn't flirt with your palette, then it's not fun enough.

My husband was in the war of the Crimea. It is terrible the hardships he went through, to be two months without going into a house, under the snow in trenches. And no food to get, maybe a biscuit in the day. And there was enough food there, he said, to feed all Ireland; but bad management, they could not get it.

I prefer my Mexican food to have a little bit of an animal that suffered a little bit. That's some of the best food.

My husband was in the war of the Crimea. It is terrible the hardships he went through‚ to be two months without going into a house‚ under the snow in trenches. And no food to get‚ maybe a biscuit in the day. And there was enough food there‚ he said‚ to feed all Ireland; but bad management‚ they could not get it.

Poll after poll shows that consumers want the right to know what's in their food and how it's produced. Because our food choices have such a significant impact on our lives, this is a trend that should be welcomed, not frustrated.

Of course reading and thinking are important but, my God, food is important too. How fortunate we are to be food-consuming animals. Each meal should be a treat and one ought to bless every day which brings with it a good digestion and the precious gift of hunger.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

Man is more miserable, more restless and unsatisfied than ever before, simply because half his nature--the spiritual--is starving for true food, and the other half--the material--is fed with bad food.

What do you want, Acheron? (Artemis) You know what I want. After all I’m the top of the Food Chain and you…you’re the Food. (Acheron)

Once the Government Accountability Office did a review of food safety systems in other countries and found many things about those food safety systems that were better than ours [American].

Evolution has made us omnivores, and substantial quantities of meat can be produced by feeding plant matter whose production does not directly compete with growing food crops: crop residues, food processing waste, low-quality grain, and controlled grazing by ruminants.

Famine is about so much more than food: it is about a famine of education, democracy, health, transport, and so many other items. The food famine becomes a symptom of that vast failure.

In Italy, food is an expression of love. It is how you show those around you that you care for them. Having a love for food means you also have a love for those you are preparing it for and for yourself.

When I was 26, I founded Peaceworks as a food company that brought together Israelis, Arabs, Turks, and others in conflict regions to make and sell various food products from the Middle East. That economic cooperation helped bridge divides and cultivate mutual understanding among neighbors.

We kind of know that food is necessary to survive. But our ways of connecting with food have been, in many ways, taken over by capitalism - certainly taken over by the influence large corporations have on the way that we eat and the way that we think about food. That's why kids these days are more prepared to take nutritional advice from Ronald McDonald than they are from their parents or their teachers or from scientists. And particularly in urban areas, you'll see kids who honestly believe tomatoes come from the supermarket rather than from a plant.

My food hero would be someone like Elizabeth David, because I think what she did for Britain was amazing. Also David Thompson, an Australian chef who does Thai food and really understands the basis of it, has always been very inspiring.

American society to me and my brother was thrilling because, first of all, the food made noise. We were so excited about Rice Krispies and Coca-Cola. We had only silent food in our country, and we loved listening to our lunch and breakfast.

With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.

Two of the central ingredients to our family are food and faith, so sitting down together and thanking God for the food He's provided means everything to us. Prayer is a natural part of our lives - not only around the dinner table, but all day long.

I don't believe that you should punish the people of Iraq because you don't like their leader. Saddam Hussein is not being punished. He's fat, and he is eating enough food and living in palaces. But his people are punished by denying them food and medicine.

Why is it when we have a bad experience with a product, we assume it is us, but a bad experience with food, we blame the food?!

I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.

Preserve and treat food as you would your body, remembering that in time food will be your body.

We got food stamps. Glad to get the food stamps. Why wouldn't you want to get free money?

I don't really eat a lot of fast food, ever, but if I had to eat at one fast food restaurant, it'd be In-N-Out.

We have sold ourselves into a fast food model of education, and it's impoverishing our spirit and our energies as much as fast food is depleting our physical bodies.

I'm lucky to be in food at the moment, because we're living in a time where so many people are obsessed with it. People will go to food festivals now, and argue over the merits of a taco for hours. It's about the people who deeply care, and want that exchange of ideas.

I remember being in India one time where I saw people who were struggling to find food at the bottom of a trash can, and then I walked into my hotel and saw people arguing over how the quality of food at the buffet wasn't good enough.

If you take away the predators in the prairies and the national parks, you suddenly have an explosion of elk, and then you have a lack of the food source for the elk, so they strip all the ground bare and that takes away the cover, on and on and on and on. The whole food chain is disrupted.

My interest in food really began with a months cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.

Two of the central ingredients to our family are food and faith, so sitting down together and thanking God for the food He's provided means everything to us. Prayer is a natural part of our lives - not only around the dinner table but all day long.

At Campbell's, we're listening to consumers. We recognize that real and healthier food is better for our consumers and our business. Our goal is to be the leading health and well-being food company.

Waste equals food, whether it's food for the earth, or for a closed industrial cycle. We manufacture products that go from cradle to grave. We want to manufacture them from cradle to cradle.

Our ancestors had to eat whenever food was around. And we're actually still hardwired the same way. The big difference is we don't have to hunt for our food. For us, "hunting" comes down to sliding the milk carton out of the way.

The Swedes prepare their food through curing, smoking, pickling and boiling. Pickling food contains digestive-system-friendly probiotics, and while boiling may not be the tastiest, it's effective without adding fat!

Once you become an elaborate and well-developed culture, anything from Rome or the Etruscans, for that matter, the food starts to become a representation of what the culture is. When the food can transcend being just fuel, that's when you start to see these different permutations.

While the political right may moralize sex, the political left is doing it with food. Food is becoming extremely moralized nowadays, and a lot of it is ideas about purity, about what you're willing to touch, or put into your body.

Service learning connects classroom studies to real-world issues, with hands-on activities and problem solving. Youth can study biology and ecology by testing the water in their own community; or learn about statistics, calculating the food supply and usage at the local food bank.

The elevator shaft was a kind of heat sink. Hot food was cold by the time it arrived. Cold food got colder. No one knew what would happen to ice cream, but it would probably involve some rewriting of the laws of thermodynamics.