Culinary Quotes Archive

This is a collection of quotes about food by people familiar to the culinary world and not.

Posted May 7, 2021

“While weight loss is important, what’s more important is the quality of food you put in your body – food is information that quickly changes your metabolism and genes.”

Mark Hyman
Posted April 30, 2021

“I am a misanthrope and yet utterly benevolent, have more than one screw loose yet am a super-idealist who digests philosophy more efficiently than food.”

Alfred Nobel
Posted April 23, 2021

“I don’t need the fillers, additives, excessive amounts of sugars, fats, salts and other measures taken to taint the natural goodness of real food.”

Mark Hyman
Posted April 16, 2021

“Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up.”

Morgan Freeman
Posted April 9, 2021

“When I’m back in New York – and this is a terrible thing to complain about – I eat a lot more really, really good food than perhaps I’d like to. So many of my friends are really good chefs. It’s kind of like being in the Mafia.”

Anthony Bourdain
Posted April 2, 2021

“Truly, love is delightful and pleasant food, supplying, as it does, rest to the weary, strength to the weak, and joy to the sorrowful. It in fact renders the yoke of truth easy and its burden light.”

Saint Bernard
Posted March 26, 2021

“The worst food you’ll ever eat will probably be prepared by a ‘cook’ who calls himself a ‘chef.’ Mark my words.”

Alton Brown
Posted March 19, 2021

“I’m a very, very healthy eater. I eat lots of fish, lots of vegetables, lots of fruit. I don’t eat junk food.”

Victoria Beckham
Posted March 12, 2021

“The agony of my feelings allowed me no respite; no incident occurred from which my rage and misery could not extract its food.”

Mary Shelley
Posted March 5, 2021

“When I pair food and wine, I start with the food. If I have a beautiful roasted bird, I might choose a Cabernet or Pinot Noir, or maybe a Syrah, depending on the sauce and what is in my cellar.”

Jacques Pepin
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