"Their [the waiters'] eyes sparkled and their pencils flew as she proceeded to eviscerate my wallet - pate, Whitstable oysters, a sole, filet mignon, and a favorite salad of the Nizam of Hyderabad made of shredded five-pound notes."
S. J. Perelman, ‘The Rising Gorge’ (1961)
“They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little.”
Henry David Thoreau (1817-1862)
“Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class.”
Jeff Smith (The Frugal Gourmet)
“In the United States all business not transacted over the telephone is accomplished in conjunction with alcohol or food, often under conditions of advanced intoxication. This is a fact of the utmost importance for the visitor of limited funds . . . for it means that the most expensive restaurants are, with rare exceptions, the worst.”
John Kenneth Galbraith, economist
“I love fruit, when it is expensive.”
Sir Arthur Wing Pinero (1855-1934)
“France has found a unique way of controlling its unwanted critter population. They have done this by giving unwanted animals like snails, pigeons, and frogs fancy names, thus transforming common backyard pests into expensive delicacies. These are then served to gullible tourists, who will eat anything they can't pronounce.”
Chris Harris 'Quotable Feast' by Sarah E. Parvis (2001)
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