Culinary Quotes Archive

This is the archive for the Culinary Quotes that appear in various places on FilipinoChow.com. We have sourced some of the greatest minds in the world of cooking and some other notable figures that had some interesting things to say about food and cooking to bring to you this collection of culinary wisdom. Enjoy.

  • “After a good dinner, one can forgive anybody, even one’s own relations.”
  • “My doctor told me to stop having intimate dinners for four. Unless there are three other people.”
  • “Without food, man can live at most but a few weeks; without it, all other components of social justice are meaningless.”
  • “Cooking, we know, has a way of cutting through things, and to things, which have nothing to do with the kitchen. This is why it matters.”
  • “Cake baking has to be, however innocently, one of the great culinary scams: it implies effort, it implies domestic prowess; but believe me, it’s easy.”
  • “Julia Child wasn’t afraid to have fun. She made fantastic food but knew how to have a good time and not be too stuck up about the kitchen space.”
  • “Food is never just food. It’s also a way of getting at something else: who we are, who we have been, and who we want to be.”
  • “Never eat more than you can lift.”
  • “The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn’t even know they carried.”
  • “Recipes are important but only to a point. What’s more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.”
  • “Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that’s going to increase the quality of the food you make.”
  • “My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it.”
  • “The garden suggests there might be a place where we can meet nature halfway.”
  • “Food is no longer sacred to us. In becoming too efficient we’ve changed its nature.”
  • “I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.”
  • “I’ve been making sushi for 38 years, and I’m still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.”
  • “I always have dashi in my refrigerator it’s the almighty Japanese ingredient.”
  • “A lot of people think Japanese food is difficult, a lot of work. But you don’t have to buy the knife I have. You don’t have to train as long as I have. You can do my cooking in your kitchen.”
  • “A kitchen without a knife is not a kitchen.”
  • “Food, like sex, is one of the principal kinds of human activity that engage people when they wonder about how to account for different kinds of human behavior.”