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FOOD QUOTES SECTION

Quotations, sayings and aphorisms about food and beverages, eating and drinking, food appreciation, chefs, restaurants, cooks, food critics, etc.

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Flavor Quotes

“Don't forget that the flavors of wine and cheese depend upon the types of infecting microorganisms.”
Martin H. Fischer (1879-1962)

 

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
M.F.K. Fisher

 

“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.”
Alfred E. Newman

 

“The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.”
James Beard (1903-1985)

 

“I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert.  Delicately made up, not highly rouged.  Holding back, not exposing everything and, of course, with a flavor that lasts.”
Graham Kerr (the Galloping Gourmet)

 

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

 

“an ignorant and pretentious bunch try to improve on what is already the finest..... The improviser sets himself up at the stove just as he does anywhere else. With his eyes turned to heaven instead of on his saucepans, he drops in a pinch of curry powder here, a spoonful of brandy there, and somewhere else, something even worse - a few drops of custard! He uses any old stuffing, he dribbles in some frightful additive. . .. Old words, classic terms, and traditions are all flouted by these priests of improvisation - it seems that we are a long way removed from the discreet  combinations  of  flavors, thought out at length, that were once the basis of French gourmandise. . . .”
Colette (Sidonie Gabrielle) French novelist (1873-1954)
‘Prisons et paradis, Hachette’ (1933)

 

“Salt is the policeman of taste: it keeps the various flavors of a dish in order and restrains the stronger from tyrannizing over the weaker.”
Margaret Visser, 20th century author

 

 

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