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“Hunger gives flavour to the food.”
― Amit Kalantri, Wealth of Words

“Some people when they see cheese, chocolate or cake they don't think of calories.”
― Amit Kalantri, Wealth of Words

“Chinese food in Texas is the best Chinese food in the United States except Boston.”
― John Updike

“Lollypop

...the passion contained merely kisses
placed upon lips, neck and cheek
these young lovers of the castle
of which our fairytale speaks...”
― Muse

“No matter our age, everyone in our household knows that cooking and eating together is where the fun is”
― Corky Pollan

“My favorite thing about the human body is that we're all basically doughnuts.”
― Tyler Oakley, Binge

“It was common knowledge that big, bad city boys spent the bulk of their time sleeping around, coiffing their hair and posting pictures of food on the internet.”
― Gena Showalter, The Closer You Come

“Some things are just universal.
Like the known scientific fact that the colder and wetter you are, the better bacon smells frying.”
― Elizabeth Bear, Karen Memory

“Tasteâ€� is a noun and a verb: We all have it and we all do it. But we don’t all have a language or a system for understanding and expressing that experienceâ€� I knew chocolate was something I didn’t want to lose, but I didn’t have the words to communicate why it was so important to me, or the knowledge on how best to save it. Now I do.”
― Preeti Simran Sethi, Bread, Wine, Chocolate: The Slow Loss of Foods We Love

“To my faithful readers, because a book is like a pie—the only thing more satisfying than cooking up the story is knowing that somebody might be out there eating it up with a spoon.”
― Sarah Weeks, Pie

“Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket”
― Dana Pollan, The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals

“A burnt and experienced hands are more important than the vessels in the kitchen.”
― Nikita Dudani

“The Decision

...I wiped my hands on my pinafore
now sullied and stained
not crisp or pressed
as it had been before...”
― Muse, Enigmatic Evolution

“And then I had my greatest stroke of genius since that ham sandwich with pickles that time.”
― Elizabeth Bear, Karen Memory

“Eat, as nobody is watching. Enjoy food like that’s the only thing left in your world.”
― Nikita Dudani

“At a time when so many people are just checking things off a bucket list, other travelers are finding that they want more. Going Local explores the whys and how to’s of really experiencing an area and its culture through the people who live there. Includes a plethora of real life travel stories from experts and everyday people alike.”
― Nicholas Kontis, Going Local: Experiences and Encounters on the Road

“One can hardly do anything productive when one knows there is cake in the fridge.”
― Joyce Rachelle

“They say you learn by doing, but you don't have to. If you learn only from your own experience, you're limited. By reading the Internet you can find out more. What grows in what season. The best way to strip an artichoke. What type of onions work best in French onion soup. Endless detail on any topic. You can learn from people who are experimenting with Swiss buttercream, or perfecting their gluten-free pumpernickel crackers, or taste-testing everything from caviar to frozen pizza to ginger ale. All of their failures keep you from having to fail in the same way.”
― Jael McHenry, The Kitchen Daughter

“The sweet-tart mango dribbled cool juices over her eager lips, while the plump cherries burst between her teeth.”
― Shveta Thakrar, Uncanny Magazine Issue 5: July/August 2015

“Who am I?" she snaps. "I am America, Israel, England! What am I doing?" She waits another long moment, her eyes shining. "I'm shutting up and listening." She draws the last word out so it hisses through the air. "I am the presidents, the kings, the prime ministers, the highs and the mighties—L-I-S-T-E-N!" She spells the word in the air. "The woman who made the baklava has something to say to you! Voilà! You see? Now what am I doing?" She picks up an imaginary plate, lifts something from it, and takes an invisible bite. Then she closes her eyes and says, "Mmm... That is such delicious Arabic-Jordanian-Lebanese-Palestinian baklawa. Thank you so much for sharing it with us! Please will you come to our home now and have some of our food?" She puts down the plate and brushes imaginary crumbs from her fingers. "So now what did I just do?
"You ate some baklawa?"
She curls her hand as if making a point so essential, it can be held only in the tips of the fingers. "I looked, I tasted, I spoke kindly and truthfully. I invited. You know what else? I keep doing it. I don't stop if it doesn't work on the first or the second or the third try. And like that!" She snaps the apron from the chair into the air, leaving a poof of flour like a wish. "There is your peace.”
― Diana Abu-Jaber, The Language of Baklava: A Memoir

“I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph.
I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards.
Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet.
I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend.
Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs.
I know. It's mortifying.”
― Stacey Ballis, Off the Menu

“I've swallowed fish-eyes whole
like an endoscope.
I once ate a trout cooked inside a dolphin.
Felt like a shark eating another shark,
inside the cold-blooded womb of yet another shark.”
― Yann Rousselot, Dawn of the Algorithm

“If life throws a burger at you, eat it”
― Yovna

“I ate, boy. Early this morning. Some awful fish soup. The cooks should be hanged for that. No one should face fish first thing in the morning.”
― Robin Hobb, Assassin's Apprentice

“The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience.”
― Alfred Russel Wallace

“I love Pizza thicker, when the crust is thinner!”
― Jasleen Kaur Gumber

“I take my food very seriously. Whenever I hear that bell, I know Mrs. Norris is hankerin' for some spam.”
― Sandy Ward Bell, Parked at the Mansfields'

“Social media is like your own personal brand of junk food; some is just added calories.”
― Nanette L. Avery

“Junk food is television for tongues.”
― Mokokoma Mokhonoana

“I told a friend of mine that my ambition was now to design my lifestyle around food. He made funny remarks about it and laughed it off. But it is what I'm sincerely aiming for.”
― Lebo Grand, Sensual Lifestyle