Food Discovery Quotes

When we show up in a city, we ask, 'Where's the best restaurant? What's the best beer?' You start doing that, and you get exposed to a lot of great stuff.

Given my travels, I've learned to be more open and feel much more comfortable experimenting with food.

I just started using this app called Wine and Dine. It's like Instagram, but only for food. You post what you're eating and follow your friends, and then you can say, 'I wanna try that,' and so when you go on your 'wanna try' list, it'll tell you where it is.

I don't think there was ever a dish that changed my life. I certainly remember a constant series of things that I had for the first time and thought, 'Where has this been all my life?' One was brie. I mean, oh my God! One was my first soft-shell crabs.

I was David Bowie-thin up to about 28, and then I discovered food.

I'm learning how to taste everything.

It's interesting to try to imagine how early humans discovered what was edible and what wasn't. Who figured out that when you cooked stinging nettles, the sting would go away completely? How many people had to die before the relative toxicity of wild mushrooms became widely known?

A few years ago, kids from poor areas in France were asked to draw items of food. For a chicken, they drew a drumstick. For a fish, they drew a fish stick. Those are extremes, but there is a lot that needs to be done to help children discover good food.

Acorns were good until bread was found.

New York has surprised me a couple of times. I was a snob about pizza, but I've found one or two places that allow me to forget deep dish for a while.

I'm cooking 42 years, and I didn't know bananas are good for my brain.

I find myself on Yelp typing in 'the best 'blank' all the time: best cheese, best ice cream, best pizza.

All the foods that you regularly eat are ones that you learned to eat. Everyone starts life drinking milk. After that, it's all up for grabs. From our first year of life, human tastes are astonishingly diverse.

I had a little epiphany when I was a writer at 'Chicago' magazine. I sat down to dinner at the Ritz-Carlton. Somebody poured a white dessert wine with chocolate cake. It was a wine I would never have expected to make sense. The idea of any wine tasting fabulous with chocolate cake was fascinating to me.

I'm the type of person who far prefers a vacation filled with trips to museums and art galleries, shopping and exploring vintage flea markets, people-watching at cafes, and discovering delicious restaurants as opposed to lounging on a beach for days on end.

Although, I didn't really like sushi until I moved out to L.A.

I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.

One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

There must be hundreds of unsung heroes and heroines who first tasted strange things growing - and think of the man who first ate a lobster. This staggers the imagination. I salute him every time I take my nutcracker in hand and move the melted-butter pipkin closer.

Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!

La de couverte d'un mets nouveau fait plus pour le bonheur du genre humain que la de couverte d'une e toile. The discoveryof a newdish doesmore for thehappiness of mankind than the discovery of a star.

I was 12 years old when I first realized that food could be hot. That's why I turned out the way I am.

I'll eat anything. I ate antelope once in Swaziland. I didn't know what it was until I'd started chewing it. Everything tastes like chicken though doesn't it? It wasn't bad.

I grew up in the Philippines and we had all this amazing fresh seafood, but uni was something that I was weirded out by. It wasn't until I was an adult that I was like, 'Let me just go ahead and try this.'