Nathan Myhrvold Quotes

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.

Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else would you eat grits in Madison, New Jersey?

There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.

Barbecue is the third rail of North Carolina politics.

More than any other in Western Europe, Britain remains a country where a traveler has to think twice before indulging in the ordinary food of ordinary people.

'J'eet jet?' is still the standard way for a Pittsburgher to ask if you're ready for a meal, but the meal itself is no longer limited to chipped ham and an Iron City beer.

Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it's Shillong, it's northeastern.

In time, foods such as hamburgers and ice cream became more than just meals. They became part of American history and culture, touchstones that are almost immediately nostalgic and sentimental no matter how old you are or what part of the country you are from.

Eating local is a relatively new concept in American dining; for the Italians, it's a way of life.

Being so closely related to the South, barbecue was part of segregation and helped defeat it.

I think that food ties us to our community and our traditions, and it's the thing that makes us feel good and connected.

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

Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.

What I've learned, traveling the country and doing book signings, Mama's biscuits - you know, somebody in Montana's got their version of Mama's biscuits, somebody in California's got their version - so it made me realize that we're not as regionalized as we think we are.

Writers like John T. Edge, whose work is all about the cultural histories behind food, have done so much to show that these stories are a really vital part of our cultural heritage.

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

I'm still very much a Northerner. I try to have chips and gravy twice a week.

Food is a way to explore culture and ground the story in a specific time and place. I still remember the meals and snacks from my first novel, 'Shug': pork chops and applesauce and Coca-Cola and peanuts, which are very Southern. When a character has roots elsewhere, food is a way to connect with home and another culture.

A visit to the Rennes market, one of the finest I have seen in France, alone will convince you of the virtues of Breton gastronomy. It's a testament to the fact that Brittany is Frances' most agriculturally active region, with the producers themselves peddling their products, a vocal bunch, full of recipe ideas and passion.

The food we eat is our identity. The youth of the nation must save our food culture and traditions. If not, it will affect future generations.

More than anything, a lot of our family's history is tied to food. It's just one of those things.

The food in the South is as important as food anywhere because it defines a person's culture.

Food is very representative of a city's culture. In order to really get to know a place and the people, you've got to eat the food.

There are no ideas in the South, just barbecue.

Food culture in the United States has long been cast as the property of a privileged class. It is nothing of the kind. Culture is the property of a species.