gastronomic evolution Quotes

The Italians were eating with forks when the French were still eating each other.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

I think food culture is always evolving, and there will constantly be people looking both forward and back. That's what makes it exciting.

The army from Asia introduced a foreign luxury to Rome; it was then the meals began to require more dishes and more expenditure . . . the cook, who had up to that time been employed as a slave of low price, become dear: what had been nothing but a metier was elevated to an art.

I'm just trying to cook good food, and I'm not afraid to do whatever I need to do to keep the food evolving.

We in Britain stopped evolving gastronomically with the advent of the pie. Everything beyond that seemed like a brave, frightening new world. We knew the French were up to something across the Channel, but we didn't want anything to do with it.

Puberty for me was graduating from Thousand Island salad dressing to Caesar salads. It was like going from hot dogs and hamburgers to beef stroganoff, or from ice cream in a cone to creme brulee.

Gastronomy has to catch up to the evolution in technology.