Mark Kurlansky Quotes

I think for diners, it is about crafting an identity around food which we have not really had in a mainstream way in this country. So there is a mass movement of people who identify themselves through their food preferences or even just that they prioritize food - that's where we get this idea of being a foodie.

People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.

No matter what their background, the southern French are fascinated by food.

Tell me what you eat, and I will tell you who you are.

I'm the farthest thing from a foodie or a food snob. Those people terrify me.

Eating among the French certainly affected me. After a few years here, I gave up most of my selective food habits.

New Zealand has better food - sorry, America.

I'm not a foodie; I'm an eatie. I don't have anything against foodies. I just don't have the time or the interest to do that much research.

How can people say they don't eat eggplant when God loves the color and the French love the name? I don't under'stand.

Such a man as instinctively feeds on pure ambrosia and leaves alone the indigestible in things.

I think food culture is always evolving, and there will constantly be people looking both forward and back. That's what makes it exciting.

Charles preferred his deer to taste like meat and his pancakes to look like pancakes. Brother Wolf thought he was too picky. Brother Wolf was probably right.

Texas does not, like any other region, simply have indigenous dishes. It proclaims them. It congratulates you, on your arrival, at having escaped from the slop pails of the other 49 states.

In terms of kids not liking the food, I am shocked. I know that it's not true. I know that when kids are not educated about healthy food, they have a resistance to it. The resistance comes, again, from the fast-food culture.

While I'm not very talented at cooking, I am very talented at eating.

Japanese food is very pretty and undoubtedly a suitable cuisine in Japan, which is largely populated by people of below average size. Hostesses hell-bent on serving such food to occidentals would be well advised to supplement it with something more substantial and to keep in mind that almost everybody likes french fries.

We're all eaters. That's our bond. Let's be real.

Foreigners cannot enjoy our food, I suppose, any more than we can enjoy theirs. It is not strange; for tastes are made, not born. I might glorify my bill of fare until I was tired; but after all, the Scotchman would shake his head and say, 'Where's your haggis?' and the Fijan would sigh and say, 'Where's your missionary?'

A true gourmet - a judge - has the wisdom to know when to stop eating.

My Spanish is limited to burrito and taco.

Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other country, and that's why you ought to be glad you're an American. And people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on earth they think they're doing.

The food thing is crazy to me. In this town the beer thing is also crazy to me. Frankly even with Brightest Young Things, it's such a celebration of [beer and food], all this stuff. I don't think it's bad or evil, but there's something out of bounds. It's like, "A bar opened!" Who cares? Think about that.

No noble man ever hated good wine.

It's wrong I think, morally and annoying in general, to try to get a kid to be a foodie, so I never even suggested, "Hey baby it's good, maybe you should try it." That never worked for me.

There are no ideas in the South, just barbecue.