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Quotations, sayings and aphorisms about food & beverages, eating & drinking and pleasures of the table

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Food Fears Quotes

“Because of the media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? I am sure that an unhappy or suspicious stomach, constricted and uneasy with worry, cannot digest properly. And if digestion is poor, the whole body politic suffers.”
Julia Child (1912-2004)

 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
Julia Child

 

“The only thing that will make a souffle fall is if it knows you are afraid of it.”
James Beard (1903-1985)

 

“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”
Dave Barry, Miami Herald Columnist”
'Dave Barry's Bad Habits' (1987)

 

“This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal.”
Anthony Burgess

 

“We ask [the chef] for a novelty, and his great genius suggests, under pressure, 'mousse aux jambon' [Ham Mousse], which is attractive to the eye, and if well made, at once establishes the reputation of the artist, satisfies the guests...and allays their fears for their dinner.”
Ward McAllister, ‘Society As I Have Found It’

 

(A Comice pear is) "sweetly and subtly perfumed...so soft it is best eaten with a spoon, a tenderness more appealing to gourmets than to those who have to pick, ship, handle and store it in constant fear of ruinous spoilage."
Waverley Root, 'Food'

 

“I never drink water. I'm afraid it will become habit-forming.”
W.C. Fields (1880-1946)

 

“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef, food writer (1878-1943)


 

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