Alice Waters Quotes
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When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
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Usually, cheap food is not nutritious. You're feeding people, but you're not really feeding people something that is good for them.
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I used to think that I wanted to be a hat maker, but I don't think that would have worked out.
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I really like having someone who knows about food and what goes well together make a meal for me.
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I'm always changing my work, as there are endless ways to think about food.
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I do feel like food should cost more, because we aren't paying farmers a living wage. It has to cost more.
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We make decisions every day about what we're going to eat. And some people want to buy Nike shoes - two pairs, and other people want to eat Bronx grapes and nourish themselves. I pay a little extra, but this is what I want to do.
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The problem with living in a fast-food nation is that we expect food to be cheap.
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I feel that good food should be a right and not a privilege, and it needs to be without pesticides and herbicides. And everybody deserves this food. And that's not elitist.
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I'm an optimist. I'm hopeful.
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Food isn't like anything else. It's something precious. It's not a commodity.
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The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane. It's pure government policy.
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English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
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If I weren't involved with food, I'd be working in architecture. Design is that critical to me.
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A whole set of values comes with fast food: Everything should be fast, cheap and easy; there's always more where that came from; there are no seasons; you shouldn't be paid very much for preparing food. It's uniformity and a lack of connection.
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Whenever I want to know how to cook something, I can't ask one chef - I have to ask six.
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A lot of equipment can get in the way of the connection with food, with touching and feeling.
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Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.