Alice Waters Quotes
-
Food should be cheap, and labor should be cheap, and everything should be the same no matter where you go; whether it's a McDonald's in Germany or one in California, it should be the same. And this message is destroying cultures around the world. Needless to say, agriculture goes with it.
-
I used to think that I wanted to be a hat maker, but I don't think that would have worked out.
-
I came to all the realizations about sustainability and biodiversity because I fell in love with the way food tastes. That was it. And because I was looking for that taste I feel at the doorsteps of the organic, local, sustainable farmers, dairy people and fisherman.
-
Usually, cheap food is not nutritious. You're feeding people, but you're not really feeding people something that is good for them.
-
I once had an Early Girl tomato at my friend Jay's house, and I thought that was the best thing I'd ever had. But then I visited friends in Senegal, and I ate sea urchin pulled fresh out of the sea. It tasted like the ocean.
-
The problem with living in a fast-food nation is that we expect food to be cheap.
-
I'm always changing my work, as there are endless ways to think about food.
-
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.
-
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.
-
I'm an optimist. I'm hopeful.
-
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.
-
Food isn't like anything else. It's something precious. It's not a commodity.
-
If I weren't involved with food, I'd be working in architecture. Design is that critical to me.
-
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.
-
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.
-
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.
-
Whenever I want to know how to cook something, I can't ask one chef - I have to ask six.
-
A lot of equipment can get in the way of the connection with food, with touching and feeling.