Food Quotes
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My mother taught us to sell food in the market so we could pay for school. I would get up at 4:30 A.M. and start selling bread and cheese before going to class. School cost $65. The average salary was $125 a year, and with 10 kids, how are you going to pay for that?
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My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
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Why would I want a place of my own? Then I would have to things worry about, like doing laundry and having food in the fridge.
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My weaknesses have always been food and men - in that order.
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When I was paralysed by polio at 13, I went into an isolation hospital and couldn't sit up, so I only took liquid food from spouted cups which the masked nurses would bring in and feed to me. I saw my parents only through glass; we couldn't touch.
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I'm always up for music shows such as Jools Holland, but news more than anything, particularly Newsnight. And cookery: Hugh Fearnley-Whittingstall, Rick Stein - it's down to him that I cook fish so much - and the great food alchemist Heston Blumenthal.
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I had this question asked to me recently when I was buying food for my wife and brother in law and I would like to ask it to other people: Why is it that most celebrities pay with cash as opposed to credit card? Is it so that they are not recognized right away and want to be more unassuming?
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I was the singing voice of a cartoon character. I did dog food commercials. I did a lot of commercials, actually, and helped pay my rent and my classes. Then I'd get one good line or two good scenes. I was building my career and building my own experience and learning technically what it was like to be on a set and all of those things.
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My dad gave me the gene to enjoy cooking, and to enjoy consuming good food and wine.
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Nobody wants to be on food stamps, but when my family lost everything, we were grateful for it. I was grateful the program was there so I could concentrate on my schoolwork and not on my empty belly. We were grateful that we had the support we needed to roll up our sleeves and rebuild our lives.
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I always have this sense of food as triangular, in that one point is nourishment, one point is connection, and one point is pleasure, and I always come at it from the pleasure and connection points, and the nourishment follows.
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I actually had nuggets and mostly Asian food when I was at the Olympics. But as soon as I got back to Jamaica, or when I was in London, I had a lot of wings. That was the first thing I asked for - "Hey, get me some wings."
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The primary requisite for writing well about food is a good appetite. Without this, it is impossible to accumulate, within the allotted span, enough experience of eating to have anything worth setting down.
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Talking about food is like talking about your dreams. Everyone has something to say. We all have to eat, it's just what we eat which differs. Some people eat for fuel and I feel bad for them.
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My dad makes food with very few delicate flavours.
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Restrictiveness is not synonymous with food.
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What could be a better recipe than mixing fashion and food?
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A new idea - whether it's a way to collect solar energy more efficiently or a cheaper way to desalinate sea water or a new seed to boost the amount of food we can grow - can stretch the physical resources we have, or even multiply them. And the ideas themselves don't ever wear out.
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I enjoy my food. I like to grill; I do that a lot. I like meat and have big dinners - steak, red meat splurges, prime cuts.
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Dreams are the food of human progress. Poetry, like all physics, ultimately quantifies the unquantifiable that is beyond all form.
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I eat mostly organic, but I love macaroni and cheese, Mexican food, and egg-and-cheese croissants. So when I indulge, I eat protein and veggies for the rest of the day. It really is all about moderation and balance.
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Every country can be defined through their food, their music and their language. That's the soul of a country.
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In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.
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I love South American food, and I haven't really been down there. I really need a vacation.
