Taste Memory Quotes

Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.

I keep trying to perfect my mother's meatloaf recipe. I will never get it perfect, but I'm getting closer.

Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake.

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

The secret of food lies in memory - of thinking and then knowing what the taste of cinnamon or steak is.

My first taste memory is of our nanny in South Africa making white bread sandwiches with salad cream, which was potato mashed with a cheap mayonnaise thing with bits in it of - I suppose - pickled cucumber. I absolutely loved them.

I was once married to a woman who could eat anything and tell you what was in it: the most complicated recipes. Her memory of taste - now that's what I call memory!

We are delightfully trapped by our memories. I can't drink a bottle of Chateauneuf-du-Pape Vieux Telegraphe without revisiting a hotel bistro in Luzerne, Switzerland, where I ate a large bowl of a peppery Basque baby goat stew. A sip and a bite. A bite and sip. Goose bumps come with the divine conjunction of food and wine.

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

They say that our sense of smell is one of the strongest triggers of memories. Of course, our sense of smell is integral to our sense of taste, so it is no surprise, then, that in a life full of moving and traveling, food has always been a source of familiar comfort for me.

My first taste memory is pickle. Even as a kid, I was really weird. I liked chillis. I used to climb up the shelves in my grandmother's pantry. The pickle jar was kept right at the top. One time, I dropped the jar and it broke. I was totally busted.

You will find that your taste buds have a memory of about 3 weeks.

A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.

The sight of the little madeleine had recalled nothing to my mind before I tasted it...

I never really cook from recipes. But the worst is when something turns out great and I can't figure out how to make it again!

Food is so heavily connected to memory.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.