Rachel Khoo Quotes

Of course, there's no reason that Paris should have decent Mexican food. It's a silly expectation - there's a Mexican population in Paris, but they're not exactly traveling there from across the border. Paris also doesn't do Peruvian all that well, either.

America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

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

I'm half Moroccan and half Indian so I have quite an adventurous taste in food.

In the large cities that received new Americans, there flowered a golden age of restaurants, manned by the available talent from abroad and fueled by the restless wealth of the newly rich.

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.

In my travels, I also noticed that kids in Thailand like spicy food, and kids in India love curry. I'm hoping to introduce my son, Hudson, to lots of veggies and spices when he's young. I say that before he's started on solid foods, so it could be easier in theory than practice!

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.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

I definitely love kimchi. The biggest influence that eating so much Korean food growing up had on me was that I have no limit for spiciness. The hotter the better.

When I venture out to eat, I like to go to places with food that I don't know how to make. So my favorites are Japanese and Indian. Indian food has so much layering of flavor, and the dishes go together so harmoniously.

What makes Harlem special is that at any given time, food seekers can not only find food deeply rooted in Southern, Latin and African traditions, but also can taste the newer Senegalese, Chinese, and Italian influences as well.

In the 1970s, British food was beginning to get good, whereas in France it was just starting its long, sad decline. My most memorable meals, however, have been in Italy.

I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.

New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.

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

I love Italian, Mexican, Thai. Something spicy.

For people in London, Asian flavors are always part of the culture, more than in New York.

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.

Of the hundred million of the population of Greater France, almost sixty are not of European origin. If they are to be kept in permanent French allegiance their loyalty must be secured. The French flatter themselves that they are peculiarly successful in winning the affections of those over whom they rule. So be it, though it is probable they entertain a good many illusions in this respect.

There are neighborhoods in France that are not French… Why would immigrants want to change France is they left their country to live in France? .. You have two kinds of people living in France: The French and the others…. To offer something to the world, France has to remain France.|

My mom, well, she's half Greek, half German-Italian; born in England. She's just a nomad. She loves Middle Eastern style, Indian style, so much so that she ended up having Indian babies.

I love the food in Thailand because of the exotic spices they use. Their style of cooking is unique to their culture and always amazing.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.