Mario Batali Quotes

It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.

People don't think that bread is part of Asian culture or Asian food culture, but it's quite prevalent in Northern China, and you see it throughout Japan and as you go to Taiwan.

The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.

People are trying to figure out what American food is; it's certainly an amalgamation.

Italian food is my favorite food. It's the most sophisticated eating system.

There's no such thing as a specific authenticity to what Mexico is, because Mexico is incredibly complex and varied, and the food is completely different if you travel 50 kilometers. It just changes all the time.

Italian food really reflects the people. It reflects like a prism that fragments into regions.

Wherever you go in Europe, you'll find each country has particular flavours in their baked goods. It is one of the big differences between Europe and the United States.

I've been lucky enough in 20 years in the media to have a nice soap box that put me in a position to describe to an American viewership that Tuscany is different from Umbria, and it's different from Emilia-Romagna and, not that that was news, but it was never presented to them in a way that was, "Hey, look. This is a different plate from that different place." And although we all think of "spaghetti, lasagna, ciao," as what Italy is all about, there's all of this great stuff... I was merely an interpreter. I wasn't the developer of the content.

Cooking is about imbibing different cultures and putting them in a plate on the table.

I can make a delicious lasagna.

I don't consider Mumbai-Delhi as India. The grass-rooted diversity of U.P.-Bihar is the real India.

We love pasta at the Hollis home! It's super easy, and there's so many different recipes we can make that the boys never get tired of having it.

France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.

I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.

I love making pastas and pizzas - carbohydrates.

I love educating myself on different cultures' dishes and foods that are important and celebrated within that culture. I also think food brings people together. It's unifying!

Preparing foods from other Jewish communities is broadening. It's interesting to sample the foods of other Jewish communities and see what they developed.

I'm from the North. We didn't have Chick-fil-A.

Now, I love Israeli food, love 'Jerusalem: A Cookbook', love the homey exoticism, the fusion forged in the crucible of an eternally contested crossroads.

I'm passionate about holding on to my heritage and sharing it with family and friends, and cooking is a great way to do this.

The podcast by 'The Kitchen Sisters' celebrates the staggering variety of a society of immigrants via its food, from the Sheepherders' Ball in Boise, Idaho, through the favoured cuisine of Emily Dickinson to the unbelievable rituals of the great rural barbecue.

Food is all about the story of a people through the ages.

As a nation we love our dialects, and there is a lot of regional variance in the names for different foods - barmcake, bap or bun anyone?

I am passionate about spreading awareness about Sri Lankan food.