Tyler Cowen Quotes

A meal can be an erotic experience in itself.

If the first requisite for writing well about food is a good appetite, the second is to put in your apprenticeship as a feeder when you have enough money to pay the check but not enough to produce indifference of the total.

Too many people just eat to consume calories. Try dining for a change.

My learning from my travels is that taste is objective. If a thing is tasty, it's universally tasty. Or, just not.

Denmark is sadly a hellish place if you happen to be a pig, but the brioche and fruits that tower on the table before me have me hastily attaching a feedbag.

Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.

Mushy food is a form of sensory deprivation. In the same way that a dark, silent room will eventually drive you to hallucinate, the mind rebels against bland, single-texture foods, edibles that do not engage the oral device.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.

The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about - or as a ritual like filling up a car - but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.

I really love good food occasionally, but I need time to enjoy it, and I need to be hungry.

Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.

You are about to have your first experience with a Greek lunch. I will kill you if you pretend to like it.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

You think about some of the most memorable meals you've ever had; the food will be good but it will often be about locating a mental memory and taste is inexorably linked to all the other senses and memory, so ultimately it is all about taste.

I had decided I wanted to write about food, and I knew the only way to do that is to speak with authority, which meant learning the language and knowing what that experience is like.

I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished.

Any idea's a great idea as long as it tastes great.

Very rarely does food enhance the conversation. If the food is really good, there'll be much less conversation because you'd be concentrating too much on the food.

The most I like about cooking is eating what someone else has cooked.

I've had the privilege of having a lot of amazing people cook for me.

I remember the first time eating my chef's Caesar salad. It was just like one of those moments in the movie theater when everything gets quiet.

Having curry for breakfast is a thing of beauty.

One of life's finest things is enjoying your food.