Food History Quotes

From food trucks to hot dog stands to county fair favorites, 'street food' has enjoyed a rich and storied history in American cuisine. However, street food has been around for thousands of years. In fact, street food is believed to have originated as far back as Ancient Rome.

I think they named the orange before the carrot.

Regular readers will know that curries are my favourite thing, and I wanted to go back to the start and really research the history and philosophy of Indian cuisine, rather than just toasting spices, slow-cooking onions. I was hungry to understand this food that I love so much.

So, fortune cookies: invented by the Japanese, popularized by the Chinese, but ultimately consumed by Americans. They are more American than anything else.

Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started hanging around there. That's when I realised food is a lot more than just cooking on Sundays.

If you ask me about Napoleon, I'll tell you about his relationship with sugar. And canning - thanks to Napoleon, we have canning.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.

If you go back in American history, oysters were the food of poor people. New York was filled with oyster saloons in the 1800s.

All the candy corn that was ever made was made in 1911.

The history of cooking is my passion, and cooking is my passion.

I grew up in the Fifties and Sixties and remember how unpleasant all kinds of food could be then.

I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking.

I think I wrote my first piece about food in 1978.

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.

'Blue Plate Special' is the autobiography of my first half-century of life, with food as the subject.

I think it's important to recall... what you remember your grandmother making, where you're from and the foods you enjoyed as a child yourself, and pass that information off to your kids.

Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.

Throughout history, particularly in the last 2,000 years, Jews have been key in adapting local foods to Jewish sensibilities and dietary laws and then spreading them.

Food is my big connect to Old City, and I discovered the culture and history of the city by exploring food joints.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful.

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.

I don't think I've ever read a food piece or a food book.

The Romans brought with them spices such as ginger, pepper and cinnamon, and herbs including borage, chervil, dill, fennel, lovage, sage and thyme, all of which have remained staples of the British kitchen.

I have a lot of different passions. Food has been a constant through my whole life; it's something I've always had a very intrinsic passion toward and for, and I continue to learn about it, and I'm not going to let any type of negative comments dissuade me from wanting to pursue that, because I love it.