Quotes about Food

There are blessings in being close to the soil, in raising your own food even if it is only a garden in your yard and a fruit tree or two. Those families will be fortunate who, in the last days, have an adequate supply of food because of their foresight and ability to produce their own.

I love Indian, Italian and Mexican food. And if it's a romantic type of thing, I like a good French restaurant.

I was one of those fortunate individuals who grew up in a large, passionate, demonstrative Italian family where we were taught to love as naturally as we breathed and ate giant bowls of pasta!

Extra heat won't be good for the animals we eat and get milk from; it will make them less productive and more prone to dying young, which in turn will make meat, eggs, and dairy more expensive.

I like eating Mughlai, Chinese and Italian cuisines, but Chinese cuisine is one which I can have any day, any time!

Consider this thought: Adam's entire existence was based upon what he ate. His diet determined his destiny. It also determined the entire course of human history.

We want to live as people chosen, blessed, and broken, and thus become food for the world.

The repugnance to animal food is not the effect of experience, but it is instinct.

A puritan may go to his brown-bread crust with as gross an appetite as ever an alderman to his turtle. Not that food which entereth into the mouth defileth a man, but the appetite with which it is eaten. It is neither the quality nor the quantity, but the devotion to sensual savors;

It appears, therefore, from the above list, that the expression, animal life, is nearly synonymous with the expression, animal heat; for while Food may be regarded as the Fuel which keeps up the fire within us—and Fuel serves only to prepare that Food or to increase the warmth of our bodies by addition from without—Shelter and Clothing also serve only to retain the heat thus generated and absorbed.

I come from the era when that continental stuff, the skimmed yogurt and a croissant, was a healthy start to the day.

Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much.