FoodReference.com (since 1999)

FOOD QUOTES SECTION

 

Home   |   Food Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Quotes   |   Who’s_Who   |   Food_Poems   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Free_Magazines   |   Food_Festivals

Over 4,600 Quotes About Food, Beverages, Agriculture and the Pleasures of the Table

You are here > Home

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines and other Publications
An extensive selection of free magazines and other publications

 

Cuisine Quotes

"Cuisine is when things taste like themselves."
Curnonsky (Maurice Edmond Sailland) (1872-1956)
French writer
 

"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."
unknown
 

"Cuisine is only about making foods taste the way they are supposed to taste."
Charlie Trotter
 

"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.”
Paul Bocuse
 

“....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.”
Escoffier
 

“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.”
John Thorne
 

“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.”
Mike Kalin
 

“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)


 

Quotes about food and.....

  'Crabs' to 'Custard'   |   Crabs   |   Crabgrass   |   Cracker Quotes   |   Craftsmen   |   Cranberries   |   Cravings   |   Cream   |   Cream Puffs   |   Creamed Corn   |   Creativity   |   Creole Coffee   |   Creole Gumbo   |  Crepes   |   Cress   |   Crimes   |   Crisis   |   Criticism   |   Croissants   |   Cross Cooks   |   Crosswords   |   Croupiers   |   Crumpetty Trees   |   Crusts   |   Cucumber   |   Cuisine   |   Culinary Art   |   Culinary Fast Lane Quotes   |   Culinary Landmine   |   Culinary Love   |   Culinary Nitwits   |   Culture   |   Curds & Whey   |   Cures   |   Curry   |   Cursed   |   Custard  
  Home   |   About Us & Contact Us   |   Interviews   |   Food History Articles   |   Catalogs   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages

Palm Leaf for Festivals