Regional Specialties Quotes

I like Monoloco in Petersfield, Hampshire, and Little Dorrit in London's Borough Market. Everything's delicious, healthy, and inexpensive.

In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.

I'm from South Georgia, so my mom, she always cooked some dang good food when I was growing up.

Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when you go from place to place, although there's a common thread of pasta and joie de vivre - in the way that they approach their meals and the simplicity of cooking, celebrating more the product than the chef - there's still so much variety that as you go, it's always an exciting moment.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

Just because something is English does not necessarily mean it is good. We make the best cheddar; we make great pasties. But we can't make very good brie or baguettes - and the French can't make pork pies.

I love American food, but I also love Latin food.

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'm a purist when it comes to certain foods, and al pastor tacos (known as adobada tacos to us in Tijuana) is one of those foods. I lived off them - literally.

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?

As a matter of fact, I've been to Italy many times before I met my husband, which he can't even imagine that I could possibly know anything about Italian food. But, you know, Italian food's really basic, and there's so many different variations on it that what my husband did is he broke it down for me.

The food I've liked in my time is American country cookin'.

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

Nothing beats the food of Delhi.

You eat a lot of goat stomach when you're in North Africa. You eat whatever's put in front of you. I am a big proponent of that.

Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.

I think Australian food is probably some of the best in the world.

Italian food is my favorite food. It's the most sophisticated eating system.

I'm from the North. We didn't have Chick-fil-A.

The food in south India is the food that I really love because it reminds me of home.

Being a Punjabi, I like Indian food.

It's difficult when you travel around America to get local food; it used to be very easy. You went from town to town and were more in touch with things.

My mother and sisters cooked Italian food, and I never heard of half of the dishes you see in these Italian restaurants. I just go in and order spaghetti.

France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.

Southern India has an abundance of coconut, so the coconut chutney hails from there. Eastern India Bengal produces mustard oil, which is used in its traditional tomato chutney.