Regional Cuisine Quotes

I love those shows where they go to all the greasy diners in America.

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.

I am a typical Telugu boy dominated by all the qualities of a Hyderabadi because I was born and brought up here.

I've been on a team that won the world championship of barbecue. But barbecue's interesting, because it's one of these cult foods like chili, or bouillabaisse. Various parts of the world will have a cult food that people get enormously attached to - there's tremendous traditions; there's secrecy.

I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.

When I'm in L.A., I have salads, sandwiches, and soups all the time. Eating in New York, I feel like I have to have pizza and bagels while I'm here!

Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else would you eat grits in Madison, New Jersey?

I went on a diet after 'Daawat-e-Ishq.' It was tough to resist eating because we were in Lucknow and Hyderabad, and the food over there is amazing.

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.

I grew up in North Carolina, and they have a soft drink called Sun Drop. I love the diet version of it. It's the greatest thing on the face of the earth. I always have it in my fridge - bus fridge and home fridge.

The food in the South is as important as food anywhere because it defines a person's culture.

I grew up near Strasbourg in Alsace, where my family were coal merchants.

Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig.

Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.

I like L.A. It's like a mini break. For a writer, it's hilarious. Like the food. Where I come from, we eat chip sandwiches: white bread, butter, tomato catsup and big fat french fries. It's delicious. Here, you order a creme caramel and the waiter says, 'You know, that contains dairy.'

What I've learned, traveling the country and doing book signings, Mama's biscuits - you know, somebody in Montana's got their version of Mama's biscuits, somebody in California's got their version - so it made me realize that we're not as regionalized as we think we are.

Growing up in the north, it was natural for me to absorb the Punjabiness around me. I like their way of living, their large-heartedness. I know no other way.

We have good food in Los Angeles, but it's not as good as Atlanta food.

Eating's not a bad way to get to know a place.

I'm a child of provincial France.

It will be a Maharashtrian wedding that will happen in early 2020; I plan to wear a saree for the main rituals. This is what we are looking at right now. But we have to take a call on whether we will go all out or to make it a small family affair.

Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do!

My biggest influence is my city. There's so much there. We have our own lingo, food, music and culture.