Food Tradition Quotes

England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.

Culture, when it comes to food, is of course a fancy word for your mom.

When you have a Jewish mother who has a very strong Jewish family, it's very ethnic in its practices. Eating brisket, the food and the family and the interconnectedness for better or worse.

Sundays are for Dim Sum. While the rest of America goes to church, Sunday School, or NFL games, you can find Chinese people eating Cantonese food.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

Food is culture. Food is an identity, a footprint of who you are.

A Dutchman can't easily get away from cheese. I was dropped into a cauldron of cheese when I was young.

To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.

Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.

The fact that, almost a century after refrigeration made salt-preserved foods irrelevant, we are still eating them demonstrates the affection we have for salt.

Nobody, I mean nobody, puts ketchup on a hot dog.

Every year, my father comes by and samples the chremslach - like quality control - and tells me how they taste just like his mother's.

Food is culture, and we need to listen to it.

Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.

I spent some time at a university for traditional Chinese medicine. There's a resurgence of people eating according to traditional Chinese medicine. So our challenge is, How do you marry traditional Chinese medicine with PepsiCo's products?

I've got my huge Greek family. I mean, I don't know how many cousins I have - I can't even keep track. There are just so many of us, and we love all Greek food - we have Greek night every Sunday night.

A typical Christmas is me shucking oysters. I love them and I always get them in at Christmas.

It's not in the tradition: not even the schoolkids have hot lunches in Norway. They bring a couple of sandwiches from home.

I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It's tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That's a heavy responsibility!

With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?

At our production company, the trademark dish - and this sounds particularly revolting - is curried pickled herring.

I came here because the city has a tradition and is a very respected food city.

I used to have a monthly cookery column, and am a big cook, so that whole sense of connecting what one does with food to one's cultural identity has always been fascinating to me.

In Texas, we cook bacon a little differently than most folks...MACHINE-GUN BACON.