Quotes About Foodie

Quotes tagged as "foodie" (showing 1-30 of 54)
Oscar Wilde
“I hate people who are not serious about meals. It is so shallow of them.”
Oscar Wilde, The Importance of Being Earnest

Marcia Carrington
“A little chocolate a day keeps the doctor at bay”
Marcia Carrington

Nenia Campbell
“When they figure out how to bottle up orgasms and sell them as a food additive, I'll be first in line.”
Nenia Campbell, Bound to Accept

Hal Herzog
“Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.”
Hal Herzog, Some We Love, Some We Hate, Some We Eat: Why It's So Hard to Think Straight About Animals

“There are some things that don't change much. I find the smell of a dish, or the way a certain spice is crushed, or just a quick look at the way something has been put on a plate, can pull me back to another place and time. I love those memories that seem so far away, yet you can hold them and carry them with you, even forget them, and then, with a single taste or hint or a smell, be chaperoned back to a beautiful moment.”
Tessa Kiros

Amit Kalantri
“Hunger gives flavour to the food.”
Amit Kalantri, Wealth of Words

Katherine Neville
“Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [...] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.”
Katherine Neville, The Eight
tags: foodie

Amit Kalantri
“Some people when they see cheese, chocolate or cake they don't think of calories.”
Amit Kalantri, Wealth of Words

George R.R. Martin
“The smell of food made him realize how ravenous he was. There was hot bread and honey, a bowl of pease porridge, a skewer of roast onions and well-charred meat. He sat by the tray, pulled apart the bread with his hands, and stuffed some into his mouth.”
George R.R. Martin, A Knight of the Seven Kingdoms
tags: foodie

Amit Kalantri
“All worries are less with wine.”
Amit Kalantri, Wealth of Words

Amit Kalantri
“Diet food is not a meal its a medicine.”
Amit Kalantri, Wealth of Words

Tyler Oakley
“My favorite thing about the human body is that we're all basically doughnuts.”
Tyler Oakley, Binge

Amit Kalantri
“We love our mother because she cares and also because she cooks.”
Amit Kalantri, Wealth of Words

Nikita Dudani
“Eat, as nobody is watching. Enjoy food like that’s the only thing left in your world.”
Nikita Dudani

Preeti Simran Sethi
“Taste” is a noun and a verb: We all have it and we all do it. But we don’t all have a language or a system for understanding and expressing that experience… I knew chocolate was something I didn’t want to lose, but I didn’t have the words to communicate why it was so important to me, or the knowledge on how best to save it. Now I do.”
Preeti Simran Sethi, Bread, Wine, Chocolate: The Slow Loss of Foods We Love

Amit Kalantri
“A good food is mouthwatering when you see it and finger licking when you eat it.”
Amit Kalantri, Wealth of Words

Sarah Weeks
“To my faithful readers, because a book is like a pie—the only thing more satisfying than cooking up the story is knowing that somebody might be out there eating it up with a spoon.”
Sarah Weeks, Pie

Nicholas Kontis
“At a time when so many people are just checking things off a bucket list, other travelers are finding that they want more. Going Local explores the whys and how to’s of really experiencing an area and its culture through the people who live there. Includes a plethora of real life travel stories from experts and everyday people alike.”
Nicholas Kontis, Going Local: Experiences and Encounters on the Road

Elizabeth Bear
“And then I had my greatest stroke of genius since that ham sandwich with pickles that time.”
Elizabeth Bear, Karen Memory
tags: foodie

Joyce Rachelle
“One can hardly do anything productive when one knows there is cake in the fridge.”
Joyce Rachelle

Amit Kalantri
“The salt is to the food, what soul is to the body.”
Amit Kalantri, Wealth of Words

Jasleen Kaur Gumber
“I love Pizza thicker, when the crust is thinner!”
Jasleen Kaur Gumber

Diana Abu-Jaber
“Who am I?" she snaps. "I am America, Israel, England! What am I doing?" She waits another long moment, her eyes shining. "I'm shutting up and listening." She draws the last word out so it hisses through the air. "I am the presidents, the kings, the prime ministers, the highs and the mighties—L-I-S-T-E-N!" She spells the word in the air. "The woman who made the baklava has something to say to you! Voilà! You see? Now what am I doing?" She picks up an imaginary plate, lifts something from it, and takes an invisible bite. Then she closes her eyes and says, "Mmm... That is such delicious Arabic-Jordanian-Lebanese-Palestinian baklawa. Thank you so much for sharing it with us! Please will you come to our home now and have some of our food?" She puts down the plate and brushes imaginary crumbs from her fingers. "So now what did I just do?
"You ate some baklawa?"
She curls her hand as if making a point so essential, it can be held only in the tips of the fingers. "I looked, I tasted, I spoke kindly and truthfully. I invited. You know what else? I keep doing it. I don't stop if it doesn't work on the first or the second or the third try. And like that!" She snaps the apron from the chair into the air, leaving a poof of flour like a wish. "There is your peace.”
Diana Abu-Jaber, The Language of Baklava: A Memoir

Alfred Russel Wallace
“The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience.”
Alfred Russel Wallace

Robin Hobb
“I ate, boy. Early this morning. Some awful fish soup. The cooks should be hanged for that. No one should face fish first thing in the morning.”
Robin Hobb, Assassin's Apprentice
tags: foodie

Shveta Thakrar
“The sweet-tart mango dribbled cool juices over her eager lips, while the plump cherries burst between her teeth.”
Shveta Thakrar, Uncanny Magazine Issue 5: July/August 2015
tags: foodie

Sandy Ward Bell
“I take my food very seriously. Whenever I hear that bell, I know Mrs. Norris is hankerin' for some spam.”
Sandy Ward Bell, Parked at the Mansfields'

“If life throws a burger at you, eat it”
Yovna
tags: foodie

Nanette L. Avery
“Social media is like your own personal brand of junk food; some is just added calories.”
Nanette L. Avery

Stacey Ballis
“I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph.
I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards.
Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet.
I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend.
Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs.
I know. It's mortifying.”
Stacey Ballis, Off the Menu

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