Foodie Quotes

“I hate people who are not serious about meals. It is so shallow of them.”
― Oscar Wilde, The Importance of Being Earnest

“All worries are less with wine.”
― Amit Kalantri, Wealth of Words

“A little chocolate a day keeps the doctor at bay”
― Marcia Carrington

“When they figure out how to bottle up orgasms and sell them as a food additive, I'll be first in line.”
― Nenia Campbell, Bound to Accept

“Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.”
― Hal Herzog, Some We Love, Some We Hate, Some We Eat: Why It's So Hard to Think Straight About Animals

“There are some things that don't change much. I find the smell of a dish, or the way a certain spice is crushed, or just a quick look at the way something has been put on a plate, can pull me back to another place and time. I love those memories that seem so far away, yet you can hold them and carry them with you, even forget them, and then, with a single taste or hint or a smell, be chaperoned back to a beautiful moment.”
― Tessa Kiros

“Love is in the sensual details.”
― Lebo Grand

“Without love, life is nothing but work and sleep.”
― Amanda Usen, Seducing the Playboy

“Every single day is tzimmes
Happiness and grief, always in season
Never just one way, but tzimmes
I will tell you why, one simple reason...
Whether your tzimmes is sweet or savory, simple or complex, I hope you learn to love it ... there is strength in the tzimmes pot.”
― Shellen Lubin

“Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [...] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.”
― Katherine Neville, The Eight

“The smell of food made him realize how ravenous he was. There was hot bread and honey, a bowl of pease porridge, a skewer of roast onions and well-charred meat. He sat by the tray, pulled apart the bread with his hands, and stuffed some into his mouth.”
― George R.R. Martin, A Knight of the Seven Kingdoms

“A good spice often deceives us into thinking that someone is a good cook.”
― Mokokoma Mokhonoana

“A culinary cosmopolitan perspective resides in a context of tremendous inequality, but it may simultaneously facilitate meaningful cultural exchange, and attempt to link food choices to global risks like climate change.”
― Josée Johnston, Foodies

“For an instant, I’m transported to Lala’s kitchen and the herbal smell of her sofrito simmering as part of some guisado. A symphony of garlic, onions, and peppers play among the pots and pans, and I find myself longing for her arms tying an apron around my waist.”
― Mayra Cuevas, Salty, Bitter, Sweet

“There is no sincere love than the love of food.”
― Food gyaan

“You give a whole lot of respect to food when you know what hunger is capable of.”
― Michael Bassey Johnson, Night of a Thousand Thoughts

“Food is not everything, they say, but it means the world to a starving person.”
― Michael Bassey Johnson, Night of a Thousand Thoughts

“Not all expensive meals are delicious, and not all delicious meals are expensive.”
― Michael Bassey Johnson, Night of a Thousand Thoughts

“Some people eat to quench hunger, and some eat just to satisfy their gluttony.”
― Michael Bassey Johnson, Night of a Thousand Thoughts

“I live my life on my own standards. I like being a foodie.”
― kuldeep masso

“As soon as I was immersed in my work, cutting up the kabocha squash for the winter butternut squash soup, dicing the carrots to braise in orange juice, and starting another giant vat of chicken stock, I allowed the aromas and natural muscle rhythms of the kitchen to sweep me up in what I loved. I calmed down and experienced--- as corny as it might sound--- the joy of cooking.
I was in love with food, obsessed with it. Food wasn't just fuel; it could heal a broken heart, it could entertain, it could bring you home. Magic happened when a perfectly balanced dish came together. A beautiful symphony of flavors. Salty, sweet, acidic, crunchy, colorful, soft, hard, warm, cold. It should take you on a journey. Once I had an Italian dish called Genovese, consisting of braised rabbit over thick noodles with a carrot and pea sauce. It was so beautiful, earthy, clever, and delicious, and it warmed you from the inside. It was what I liked to call a "circle of life plate.”
― Victoria Benton Frank, My Magnolia Summer

“The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint.
I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without another digestif?" we exclaim to the waiter, giddily. Meat, carbs, sunshine, and lingering music coming from across the plaza have stirred us up, and soon our dessert--- some sort of chocolate cake with walnuts--- arrives. It's dense in that fudgey way a flourless concoction can be, like it has molded itself into the perfection of pure chocolate. The crunch of the walnuts is a counterweight, drawing me deeper into the flavor.
I haven't been inspired by food like this in a long time, despite spending so much time thinking about food. The atmosphere at work has sucked so much of the joy out of thinking about recipes, but I find myself taking little notes on my phone for recipe experimentation when I get home. The realization jolts me.
I've always felt like I have the perfect job for a creative who happens to also be left-brained. Recipes are an intriguing puzzle every single time. Today's fettuccine is the perfect example. The tartness of the lemon paired with the smooth pasta and pillowy ricotta is the no-brainer part. But the trickier puzzle piece--- the one that is necessary to connect the rest of the puzzle to the whole--- is the light grating of the pecorino on top. That tang, that edge, that cutting spice works in tangent with the lemon to give the dish its power. Lemon alone wouldn't have been enough. Pecorino alone wouldn't have been enough. The dish is so simple, but it has to fit together perfectly to work. These little moments, these exciting eurekas, are the elation I normally get in my job.”
― Ali Rosen, Recipe for Second Chances

“When I'd eaten my burger, I started on my lemon meringue milkshake. It was amazing to drink something I'd only ever eaten before. Like swimming when you're expecting to walk,”
― Sally Andrew

“I am a tuna fish outta the can and tap water person when it comes to being a foodie”
― Kevin Kolenda

“We're craftspeople, We're folk artists, We're barbecue royalty, We're Black Smoke.”
― Adrian Miller, Black Smoke: African Americans and the United States of Barbecue

“Water goes hand in hand with food, just like children and crying.”
― John Joclebs Bassey, Night of a Thousand Thoughts

“There's this little area outside by a creek, because I think every single place is by some kind of creek in Georgia, and apparently we're hanging out there. Will is the only guy from the other team here. It strikes me as odd, then, that we've cordoned ourselves off from each other because of these random group assignments. But we have. When I walk up, arms linked with Riya, Andrew glances at me and his face darkens.”
― Brianna R. Shrum, The Art of French Kissing

“When it comes to internal contradictions, vegans don’t have brain farts; they have grain farts.”
― Sol Luckman, Musings from a Small Island: Everything under the Sun

“This particular shop uses three types of Sicilian pistachios and slow roasts them for twenty-four hours. Forty-seven judges from a gelato university crossed the world trying to find the absolute best, and they picked this one. So how could I not do that?"
"'Gelato university'?" He chuckles.
"I know, right? I definitely missed my calling," I reply, and I love how his laugh gets a little deeper.
"But at least you didn't miss the gelato."
"Exactly!" I smile, relishing the lightness between us once again.
"What else is on your list?" he asks.
"Definitely more lentils, and this region is known for truffles, so I have to do that. But they're also known for their meats here, which is interesting. Obviously the cured meats we're used to when we think of Italian charcuteries is here, but also a lot of roasted pork as well, and boar. And sausage! I read a recipe for amatriciana with sausage instead of guanciale. Umbria's actually one of the few regions of Italy without any coastline---"
"So you did no research at all before coming?" he says, sarcasm peppered in with a smile.
"Please, I'm just getting warmed up. I haven't even gotten into the olive oil varietals. And pesto! That pesto we had at the dinner last night on the lamb chops--- that pesto that has marjoram and walnuts instead of the one we're used to from Liguria, with basil and pine nuts.”
― Ali Rosen, Recipe for Second Chances

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