"Cuisine is when things taste like themselves."
Curnonsky (Maurice Edmond Sailland) (1872-1956)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."
Lucien Tendret (1825-1896)
great-nephew of Jean-Anthelme Brillat-Savarin
"Cuisine is just fine, but there are times when food is better."
"Cuisine is only about making foods taste the way they are supposed to taste."
"To read ... about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know --- by means of the recipes --- the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is, above all, to participate in the symbolic celebration of the shared repast."
Ginette Olivesi-Lorenzias quoted by Coleman Andrews
"Every morning one must start from scratch, with nothing on the stoves. That is cuisine."
Fernand Point (1897-1955)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)
“Life is too short for cuisine minceur and for diets. Dietetic meals are like an opera without the orchestra.”
“....the pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine.”
X. Marcel Boulestin, chef, food writer (1878-1943)
“It it had been an Italian who codified the world of cuisine, it would be thought of as Italian.”
“The so-called nouvelle cuisine usually means not enough on your plate and too much on your bill.”
Paul Bocuse (1926-?)
“Take advantage of the gracious condescension of the elegant calf's kidney, multiply its metamorphoses: you can without giving it any offence, call it the chameleon of cuisine.”
Des Essarts (1740-1793)
‘Larousse Gastronomique’ (1961)
“Recipes without the author, without the cuisine to which they were once a living, seamless part, die.”
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers
‘A Manuel of Diet In Health and Disease’ (1875)
“I have eaten my way through six inheritances in the great restaurants, so I know what good cuisine is all about.”
Denis (Lahana Denis) (1909-1981)
“Nouvelle Cuisine, roughly translated, means: I can't believe I paid ninety-six dollars and I'm still hungry.”
“It can jump off the plate at you but it doesn't have to chase you out of the restaurant."
(referring to fusion cuisine) Marshall Rosenthal
‘The Art of the Plated Dessert’ (1997)
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