Traditional Cuisine Quotes

I don't diet. I'm Puerto Rican! You can never take my rice, pork, and beans away.

Herbs, and other country messes, Which the neat-handed Phillis dresses.

I'm a steak and potato guy.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

I don't like turkey. I mean, I do. But I don't like it on Thanksgiving. I don't need it. There are about 20 other dishes that get put on a table or a counter or that stay warming on the stove that I'd rather eat than turkey.

The destruction of Chinese traditional culture didn't start in 1949. It started long before that, with the succession of revolutions. It was particularly bad during the Cultural Revolution, the destruction of traditional Chinese culture.

Every holiday has unique fare and symbolic foods, but none as much as Rosh Hashana.

I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.

A lot of people don't know, but I love soul food. I love fried chicken and pork chops, all of that.

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

At wd~50, we have carried on, I think, a very honest, legitimate European tradition of messing with foie gras.

For the Anglo-Saxons, meat was the main meal of the day, which revolved around 'before-meat' and 'after-meat.' But it has ended up as the metaphor for the most basic: 'meat and potatoes' is as far from sassy - from 'sauce' - as you can get.

The thought of eating rabbit and squirrels doesn't appeal to me. And that was on our table quite often as a kid. In your uppity restaurants, they serve a lot of rabbit. But I just can't help but think of Peter. And deer, I can't go there, because of Bambi.

I like being able to walk into an old town and find good local food.

I think of [street food] as the antidote to fast food; it's the clear alternative to the king, the clown and the colonel.

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

I'm completely obsessed with Sunday roast dinners. I think that it's the best thing to ever happen to life!

I prefer pub food to posh food.

I grew up on a farm, and I had good, natural South Tyrolean food.

As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is unliveable to them unless they have tea and puddings.

I eat only simple Indian home food - sabzi, roti, dal, chawal, ghee. There are so many benefits of having ghee. My grandmother is 84 and she is still fit and looks beautiful.

The thing about innovation is, where do you stop? There are movements across the world where people are asking restaurateurs to bring back the regular plate. So, yes, we are fed up of drinking out of shoes and eating out of hats.

My favorite meal would have to be good old-fashioned eggs, over easy, with bacon. Many others, but you can't beat that on a Sunday morning, especially with a cup of tea.

White pudding and eggs and sausages and cups of tea! How simple and beautiful was life after all!

When I'm out, maybe I'm looking at the fried chicken, but I know I need to order the grilled. But I'm still from the country. I love my fried food and my neck bones and all that, too.