Bee Wilson Quotes
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All the foods that you regularly eat are ones that you learned to eat. Everyone starts life drinking milk. After that, it's all up for grabs. From our first year of life, human tastes are astonishingly diverse.
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I like quinoa. I like gingerbread. I feel they should be kept separate. I'm not in favor of this thing of making kind of raw, vegan chocolate cake and saying it's as good as chocolate cake. I mean, just eat cake and be done with it. And then have a separate meal of quinoa.
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What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.
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Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.
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Sometimes the buzz of reading about others eating comes from the voyeuristic thrill of seeing how the other half lives: the gold leaf and truffles or - in the case of Trimalchio's feast in Petronius' 'Satyricon' - the dormice and honey.
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Restaurant critics all struggle with the difficulty of writing about eating without resorting to the word 'delicious' and its synonyms.