Culinary Appreciation Quotes

Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.

Dining partners, regardless of gender, social standing, or the years they've lived, should be chosen for their ability to eat - and drink! - with the right mixture of abandon and restraint. They should enjoy food, and look upon its preparation and its degustation as one of the human arts.

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

When some people look at a shrimp they think, "Hmm. Delicious." When I look at a shrimp I think, "You're a miracle, absolutely incredible. Your ancestors have gone back hundreds of millions of years." And to develop a thing as simple as a shrimp cocktail, you have to calculate the hundreds of millions of years that have preceded that moment where you're sitting there with your sauce and fork poised.

I don't cook. I respect food too much.

Taste. You cannot buy such a rare and wonderful thing. You can't send away for it in a catalogue. And I'm afraid it's becoming obsolete.

Vietnamese food has probably been saved from the mass market because most people never master the sauces and condiments that must be added to the food, at the table, for its glories to become apparent. It's too much trouble, and a lot of people don't like asking for help, especially if the interaction involves some linguistic awkwardness.

Everyone eats and drinks; yet only few appreciate the taste of food.

You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.

We do children an enormous disservice when we assume that they cannot appreciate anything beyond drive through fare and nutritionally marginal, kid-targeted convenience foods. Our children are capable of consuming something that grew in a garden or on a tree and never saw a deep fryer. They are capable of making it through diner at a sit-down restaurant with tablecloths and no climbing equipment. Children deserve quality nourishment.

... but food eaten quickly isn't food.

Eating takes a special talent. Some people are much better at it than others. In that way, it is like sex, and as with sex, it's more fun with someone who really likes it. I can't imagine having a lasting friendship with anyone who is not interested in food.

The primary requisite for writing well about food is a good appetite.

I hate a man who swallows [his food], affecting not to know what he is eating. I suspect his taste in higher matters.

The national characteristics... the restless metaphysical curiosity, the tenderness of good living and the passionate individualism. This is the invisible constant in a place with which the ordinary tourist can get in touch just by sitting quite quietly over a glass of wine in a Paris bistro.

The critic has to do more of what the book critics and art critics have done in the past. Which is give you a context for understanding the restaurant, give you a better way to appreciate it, give you the tools to go in there and be a more informed diner who can get more pleasure out of the experience.

It can be exhausting eating a meal cooked by a man. With a woman, it's, Ho hum, pass the beans. A guy, you have to act like he just built the Taj Mahal.

Food is one of life's greatest joys yet we've reached this really sad point where we're turning food into the enemy, and something to be afraid of

People love giving cooks spoons, I've noticed. Or, at least, they love giving them to me.

Watching Italians eat (especially men, I have to say) is a form of tourism the books don't tell you about. They close their eyes, raise their eyebrows into accent marks, and make sounds of acute appreciation. It's fairly sexy. Of course I don't know how these men behave at home, if they help with the cooking or are vain and boorish and mistreat their wives. I realized Mediterranean cultures have their issues. Fine, don't burst my bubble. I didn’t want to marry these guys, I just wanted to watch. (p. 247)

It fills my heart with pride and joy that international food writers and press have taken an interest in Tijuana.

Taste is the next gift to genius.

My mother was not the cook in the family. My dad was. I'd watch him behind the grill, and I said, 'If I ever make it and have enough money, I'm going to make sure I dine in the best restaurants.'

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.