Cuisine Quotes

I absolutely love Indonesian restaurants! We have many Indonesian restaurants in Jakarta and I'd like to be able to visit all of them to taste their food. When I visit a restaurant, I get so many references for food and am inspired to create Indonesian cuisine in my own way.

My dad was in the Navy, so we moved around a lot. That led to me seeing myriad cultures and cuisines. I have been excited about eating and cooking for as long as I can remember.

A great introduction to cultures is their cuisine. It not only reflects their evolution, but also their beliefs and traditions.

Hawai'i has often been called a melting pot, but I think of it more as a 'mixed plate'---a scoop of rice with gravy, a scoop of macaroni salad, a piece of mahi-mahi, and a side of kimchi. Many different tastes share the plate, but none of them lose their individual flavor, and together they make up a uniquely 'local' cuisine. This is also, I believe, what America is at its best---a whole greater than the sum of it's parts.

Cuisine is not invariable like a Codex formula. But one must guard against tampering with the essential bases.

Plastic shoes are to the shoe world what fast food is to fine cuisine.

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

My doctor told me to stop having intimate dinners for four. Unless there are three other people.

I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and quality into their cooking. I also love Mediterranean, New American, and Italian food, because the cuisines borrow influences from all over the world.

In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.

Eclecticism is the degree zero of contemporary general culture: one listens to reggae, watches a western, eats McDonald's food for lunch and local cuisine for dinner, wears Paris perfume in Tokyo and 'retro' clothing in Hong Kong; knowledge is a matter of TV games. It is easy to find a public for eclectic works.

In a country like India, we don't want to put everyone in one big mixture. We have a different language, culture and cuisine for each region, even though we are united in the larger context. We are more like a fruit salad, where each ingredient has its own specialty, each fruit its distinct flavor, and together, the salad makes a tasty dish, without losing the individuality of each constituent.

I think the great Mexican cuisine is dying because there are fast foods now competing, because there are supermarkets, and supermarkets can't afford to keep in stock a lot of these very perishable products that are used for fine Mexican cooking. Women are working and real Mexican cooking requires enormous amounts of time.

New York is rich in culture, cuisine, and commerce.

Theologically, the creation of chocolate demonstrates both the unity and the diversity of humanity. Wherever you taste it, in every country of the world, it is immediately recognizable. Other things, in every cuisine, are just food, but chocolate is chocolate.

Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!

I want my food dead. Not sick, not dying, dead.

I will not eat oysters. I want my food dead - not sick, not wounded - dead.

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

Canada is a country of ingredients without a cuisine; we're a country with musicians without an indigenous instrument; Toronto's a city that doesn't even have a dish named after it.

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.

New Orleans cuisine is Creole rather than Cajun.

You cannot trust people who have such bad cuisine. It [Great Britain] is the country with the worst food after Finland.

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.

Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.

As for the house, it is scrubbed to the tiniest mousehole before Passover, to avoid such dangers as even a forgotten cake crumb might cause. Passover dishes are probably the most interesting of any in the Jewish cuisine because of the lack of leaven and the resulting challenge to fine cooks.... Everything is doubly rich, as if to compensate for the lack of leaven... [W]oes are forgotten in the pleasures of the table, for if the Mosaic laws are rightly followed, no man need fear true poison in his belly, but only the results of his own gluttony.

All happiness depends on a leisurely breakfast.

Near Marseilles in the south of France, bouillabaisse is a cult food. In Toulouse and Carcassonne, the bean-based stew cassoulet is a cult food. Spain has paella and a number of others. Italy has so many, its cuisine is practically defined by them.

Whenever you see the word cuisine used instead of the word food, be prepared to pay an additional eighty percent.

In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.

You see a lot of Baptist churches in Harlem, you see a lot of the same kind of cuisine, the soul food - there's a lot of places that remind you of its southern roots.

People who grow up in a region doubtless have a better cultural awareness of their own cuisine, but it's also true that a lot of locals go to McDonald's, Applebee's and the like.

Japanese food is very pretty and undoubtedly a suitable cuisine in Japan, which is largely populated by people of below average size. Hostesses hell-bent on serving such food to occidentals would be well advised to supplement it with something more substantial and to keep in mind that almost everybody likes french fries.

There a great ethnic cuisine available to you in Chicago.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

The saying of John Peale Bishop is worth recalling, that the South excelled in two things which the French deem essential to civilization: a code of manners and a native cuisine. Both are apt to suffer when life is regarded as a means to something else. Efficiency and charm are mortal enemies, and Southern charm indubitably derives from a carelessness about the efficient aspects of life.

No place is perfect, but I admire Oahu for its offering of the tropical and the urban, and then its Asian-inflected culture and cuisines.

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

We didn't think the library was funny looking in it's faux- Greek splendor, nor did we find the cuisine limited or bland, or the movies at the Michigan theater relentlessly American and mindless. These were opinions I came to later, after I became a denizen of a City, an expatriate anxious to distance herself from the bumpkin ways of her youth. I am suddenly consumed by nostalgia for the little girl who was me, who loved the fields and believed in God, who spent winter days home sick from school reading Nancy Drew and sucking menthol cough drops, who could keep a secret.

What would you do if you were President, and, on the first day of May, the Russian Ambassador presented you with a beautiful cake which emitted a curious ticking noise? Would you plunge it into a pail of water - thus insulting Soviet cuisine in general?

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.

The pleasure of eating something because it is expensive has absolutely nothing to do with the taste of good cuisine.