Foodie Quotes

“I hate people who are not serious about meals. It is so shallow of them.”
― Oscar Wilde, The Importance of Being Earnest

“All worries are less with wine.”
― Amit Kalantri, Wealth of Words

“A little chocolate a day keeps the doctor at bay”
― Marcia Carrington

“When they figure out how to bottle up orgasms and sell them as a food additive, I'll be first in line.”
― Nenia Campbell, Bound to Accept

“Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.”
― Hal Herzog, Some We Love, Some We Hate, Some We Eat: Why It's So Hard to Think Straight About Animals

“There are some things that don't change much. I find the smell of a dish, or the way a certain spice is crushed, or just a quick look at the way something has been put on a plate, can pull me back to another place and time. I love those memories that seem so far away, yet you can hold them and carry them with you, even forget them, and then, with a single taste or hint or a smell, be chaperoned back to a beautiful moment.”
― Tessa Kiros

“Love is in the sensual details.”
― Lebo Grand

“Without love, life is nothing but work and sleep.”
― Amanda Usen, Seducing the Playboy

“Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [...] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.”
― Katherine Neville, The Eight

“The smell of food made him realize how ravenous he was. There was hot bread and honey, a bowl of pease porridge, a skewer of roast onions and well-charred meat. He sat by the tray, pulled apart the bread with his hands, and stuffed some into his mouth.”
― George R.R. Martin, A Knight of the Seven Kingdoms

“A good spice often deceives us into thinking that someone is a good cook.”
― Mokokoma Mokhonoana

“A culinary cosmopolitan perspective resides in a context of tremendous inequality, but it may simultaneously facilitate meaningful cultural exchange, and attempt to link food choices to global risks like climate change.”
― Josée Johnston, Foodies

“As soon as I was immersed in my work, cutting up the kabocha squash for the winter butternut squash soup, dicing the carrots to braise in orange juice, and starting another giant vat of chicken stock, I allowed the aromas and natural muscle rhythms of the kitchen to sweep me up in what I loved. I calmed down and experienced--- as corny as it might sound--- the joy of cooking.
I was in love with food, obsessed with it. Food wasn't just fuel; it could heal a broken heart, it could entertain, it could bring you home. Magic happened when a perfectly balanced dish came together. A beautiful symphony of flavors. Salty, sweet, acidic, crunchy, colorful, soft, hard, warm, cold. It should take you on a journey. Once I had an Italian dish called Genovese, consisting of braised rabbit over thick noodles with a carrot and pea sauce. It was so beautiful, earthy, clever, and delicious, and it warmed you from the inside. It was what I liked to call a "circle of life plate.”
― Victoria Benton Frank, My Magnolia Summer

“The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint.
I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without another digestif?" we exclaim to the waiter, giddily. Meat, carbs, sunshine, and lingering music coming from across the plaza have stirred us up, and soon our dessert--- some sort of chocolate cake with walnuts--- arrives. It's dense in that fudgey way a flourless concoction can be, like it has molded itself into the perfection of pure chocolate. The crunch of the walnuts is a counterweight, drawing me deeper into the flavor.
I haven't been inspired by food like this in a long time, despite spending so much time thinking about food. The atmosphere at work has sucked so much of the joy out of thinking about recipes, but I find myself taking little notes on my phone for recipe experimentation when I get home. The realization jolts me.
I've always felt like I have the perfect job for a creative who happens to also be left-brained. Recipes are an intriguing puzzle every single time. Today's fettuccine is the perfect example. The tartness of the lemon paired with the smooth pasta and pillowy ricotta is the no-brainer part. But the trickier puzzle piece--- the one that is necessary to connect the rest of the puzzle to the whole--- is the light grating of the pecorino on top. That tang, that edge, that cutting spice works in tangent with the lemon to give the dish its power. Lemon alone wouldn't have been enough. Pecorino alone wouldn't have been enough. The dish is so simple, but it has to fit together perfectly to work. These little moments, these exciting eurekas, are the elation I normally get in my job.”
― Ali Rosen, Recipe for Second Chances

“The secret ingredient to my macaroni and cheese is saxophone music. I use it in powdered format, because sometimes it's dormant from the 1980s.”
― Jarod Kintz, Me and memes and memories

“Water goes hand in hand with food, just like children and crying.”
― John Joclebs Bassey, Night of a Thousand Thoughts

“There's this little area outside by a creek, because I think every single place is by some kind of creek in Georgia, and apparently we're hanging out there. Will is the only guy from the other team here. It strikes me as odd, then, that we've cordoned ourselves off from each other because of these random group assignments. But we have. When I walk up, arms linked with Riya, Andrew glances at me and his face darkens.”
― Brianna R. Shrum, The Art of French Kissing

“When it comes to internal contradictions, vegans don’t have brain farts; they have grain farts.”
― Sol Luckman, Musings from a Small Island: Everything under the Sun

“This particular shop uses three types of Sicilian pistachios and slow roasts them for twenty-four hours. Forty-seven judges from a gelato university crossed the world trying to find the absolute best, and they picked this one. So how could I not do that?"
"'Gelato university'?" He chuckles.
"I know, right? I definitely missed my calling," I reply, and I love how his laugh gets a little deeper.
"But at least you didn't miss the gelato."
"Exactly!" I smile, relishing the lightness between us once again.
"What else is on your list?" he asks.
"Definitely more lentils, and this region is known for truffles, so I have to do that. But they're also known for their meats here, which is interesting. Obviously the cured meats we're used to when we think of Italian charcuteries is here, but also a lot of roasted pork as well, and boar. And sausage! I read a recipe for amatriciana with sausage instead of guanciale. Umbria's actually one of the few regions of Italy without any coastline---"
"So you did no research at all before coming?" he says, sarcasm peppered in with a smile.
"Please, I'm just getting warmed up. I haven't even gotten into the olive oil varietals. And pesto! That pesto we had at the dinner last night on the lamb chops--- that pesto that has marjoram and walnuts instead of the one we're used to from Liguria, with basil and pine nuts.”
― Ali Rosen, Recipe for Second Chances

“At some point, I am going to get the soul food that I deserve.”
― Niedria Dionne Kenny

“(After being bummed about his favorite burger being sold out) "Super mood change! That's right...I HAVE THE OPTION OF GOING TO A RESTAURAUNT CHAIN IN JAPAN!”
― Satoshi Miyagawa, Superman vs. Meshi Vol. 1

“When someone sends you a box of Little Debbie oatmeal snack cakes because they know you. Its Golden”
― Niedria Kenny

“We go on and on about wild berries versus cultivated ones, about what constitutes good white chocolate and if it matters what kind of butter you use. According to Dolores, butter with low moisture and high butterfat makes all the difference. She suggests Amish block butter or something called Plugrá, a bastardization of the French phrase plus gras, meaning "more fat."
Only the French, I think, would add fat to their butter.
I can't believe I care about butter. Before cooking class I wouldn't have given a tinker's dam, yet here I am wondering whether I can sneak over to Whole Foods to buy some for tonight. Dolores says it's fantastic on French bread, with a good Pinot Noir.
"Ooh," I hiss, licking my lip. Then the awful truth hits me.
I have become a foodie!”
― Sarah Strohmeyer, Sweet Love

“There were jam sandwiches - naturally - cold chicken, slices of potato pie. And on the sweets table were cinnamon biscuits, Ephraim's carrot fudge, fruit scones, rock buns. What caught my eye most were the foods I didn't know, made by our Austrian visitors: the flat bread, the shredded cabbage in vinegar, the dark, dense cake dusted with icing sugar, and the apple pie that was oblong rather than round, and whose pastry crackled when you cut it.”
― Emma Carroll, Letters from the Lighthouse

“Food just tastes better when you eat with hands, sitting on the floor, together with family.”
― Abhijit Naskar, Nazmahal: Palace of Grace

“My husband wore what he wore because he believed in it -- he had lost the sense of costuming and presentation that well-dressed city dwellers naturally possessed. That perambulating sense of always being on display.”
― Julia May Jonas, Vladimir

“I stopped making dinner when Sidney left the house for college ten years ago....The end of cooking had been a relief to both of us -- I had certainly resented the endless tick in the back of my mind, what will we have for dinner, that would start up at noon each day, and John had resented my resentment.”
― Julia May Jonas, Vladimir

“Did you see Florence's email about the language of the department goals?

No

Did you see Tamilla's response?

No

Did you see Andre's response?

No

Have you checked your email today?

No”
― Julia May Jonas

“Opposites can be great complements, especially when it comes to texture. Animal crackers hold their crunch in banana pudding better than vanilla wafers, and their drier texture supports the intense sweetness of the pudding. They are one of the rare, perfect secret ingredients that Do The Most. Except when they're a mortifying means of unintentional seduction.”
― Ellen Pauley Goff, The Farewitch of Foxe Holler

“Everyone has food memories. Some of the strongest moments in our lives are tied to food. Good and bad.”
“I’ve never thought about it like that.”
“It’s a constant.” He sips a beer. A bead of sweat rolls down his temple. “We need food to survive, right? But we don’t view it as survival. Every culture in the world puts food at the center in some way. We celebrate with it. Mourn with it. Remember with it.”
I knew Jack loved food— it would be impossible for him not to— but the passion in his voice speaks to my heart. At the end of the day, he loves to cook. Loves the power that food can hold. It’s undeniably sexy, hearing him speak about it.”
― Grace Reilly, Yes, Chef