Food Quotes
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Indian food is a luxury on tour.
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Yes, I'm obsessed with health, which has been an interesting journey. I went down the raw-food diet route, but got ill. It was really hard, especially in Britain in winter, trying to survive on raw carrots. I became so ill and anemic, so I stopped that and became a vitamin junkie. I just ate lots of vegetables, exercised and breathed.
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Growing up, we had to work. If you wanted anything at all that was more than basic food and shelter, you had to make your own money.
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If you're overfishing at the top of the food chain, and acidifying the ocean at the bottom, you're creating a squeeze that could conceivably collapse the whole system.
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Food decisions - do I eat this or not? - are always going to be there.
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When I come home from a shoot, I'd rather reheat food I've made than eat takeout.
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I have never denied my background or my culture. I have taught my child to embrace her Mexican heritage, to love my first language, Spanish, to learn about Mexican history, music, folk art, food, and even the Mexican candy I grew up with.
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I've traveled all the way around the world; I've been to over 95 countries, so I love ethnic food, different types of cuisine.
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Sharing food with another human being is an intimate act that should not be indulged in lightly.
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I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.
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I love food. I mean, I really love food. I take pictures of my finest, funniest and most fascinating dishes, post them on Twitter, and send them to friends. I treat menus like classic literature, refusing to skip even one word. I read the description of every item, regardless of whether or not I'm interested in eating it.
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I'm a big buffet dude, or I'm a big cheap-food-and-order-more-when-I-need-it dude.
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We can move water easily with plastic pipes. We can move shade around with nursery cloth like a tinker toy for animals and plants. Yet we have developed this necessity to grow food with chemical fertiliser because we have forgotten the magic of manure.
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At the New York Athletic Club they serve amazing food. People go there, get healthy, and then eat themselves to death - which is, I suppose, the right way to do it.
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The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.
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My grandparents are from Mexico, so I grew up with great Mexican food.
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I'm really glad my food comes murdered.
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My delight in things is definitely Caribbean. It has to do with landscape and food. The fact that my language may have a metrical direction is because that's the shape of the language. I didn't make that shape.
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If you ever want to eat a tuna sandwich again, don't go to a tuna factory. I visited one where they had two lines: one was the human food line and one was the cat food line - and they didn't look any different.
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The first recipe I made was a disaster. I'd been chopping and pressing dates to create a raw brownie, and I thought it would work even better if I blended them in a food processor. So I went and bought one specially. When my boyfriend at the time came over to try the results, he took one bite and spat it out - I'd left the plastic on the blades.
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Some there are who are nothing else than a passage for food and augmentors of excrement and fillers of privies, because through them no other things in the world, nor any good effects are produced, since nothing but full privies results from them.
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The people are more important than the food. We want a person to be as successful as he can be, and it works the other way around, too.
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I started composting in 1970 by taking my food scraps out behind where I lived and burying them in a hole next to the railroad tracks - and green things started to grow there!
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I moved to New York last year and I love it. It's a huge change and I've always wanted to spend time there. It's like a more intense London, and everything's up a few notches. The lights are brighter, the pace is faster and the food's better.
