Alice Waters Quotes
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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.
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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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I was a very picky eater.
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Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.
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It's around the table and in the preparation of food that we learn about ourselves and about the world.
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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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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'm always changing my work, as there are endless ways to think about food.
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I think if you buy from people who are taking care of the land, you're supporting the future of this country.
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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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The decisions you make are a choice of values that reflect your life in every way.
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Food can be very transformational, and it can be more than just about a dish. That's what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy.
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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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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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I'm an optimist. I'm hopeful.
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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.