Benton had a strong interest in helping to ensure that Warren's home life wasn't greatly disturbed: his wife was Cornish, and that morning Warren had arrived with six Cornish pasties of remarkable flavour and succulence.
I tell Esther she should ease up on lard. There's no need to mix lard in with Scottie's rice, chicken, and beans. I tell her she hasn't read the blogs. I've read the blogs. I know what Scottie should eat.
The porters could always be coaxed to continue a little further through driving rain by the mere suggestion of a Pot Noodle at the end.
While the egg yolks cooled, he directed the beaters at the egg whites, setting the mixer on high speed that sent small bubbles giggling to the side of the bowl, where a few became many until they were a white froth rising up and then lying down again in patters and ridges, leaving an intricate design like the ribs of a leaf in the wake of the beaters
If hot food is they key to maintaining an expedition's stamina, then low grade gut-rot alcohol is the key to sustaining its sense of pleasure.
Maybe most important, farm food itself is totally different from what most people now think of as food: none of those colorful boxed and bagged products, precut, parboiled, ready to eat, and engineered to appeal to our basest desires. We were selling the opposite: naked, unprocessed food, two steps from the dirt.
If it has got four legs and it is not a chair, if it has got two wings and it flies but is not an aeroplane, and if it swims and it is not a submarine, the Cantonese will eat it.
Previous experience had taught me that any expedition marches on its stomach.
When a couple came to class together, it meant something else entirely - food as a solution, a diversion, or, occasionally, a playground.
Putting food under lock and key was one of the great innovations of your culture. No other culture in history has ever put food under lock and key - and putting it there is the cornerstone of your economy.[...] Because if the food wasn't under lock and key, Julie, who would work?
Bought marmalade? Oh dear, I call that very feeble.
It's all very Italian (and decidedly un-American): to insist that doing the right thing is the most pleasurable thing, and that the act of consumption might be an act of addition rather than subtraction.
The only truly dependable production technologies are those that are sustainable over the long term. By that very definition, they must avoid erosion, pollution, environmental degradation, and resource waste. Any rational food-production system will emphasize the well-being of the soil-air-water biosphere, the creatures which inhabit it, and the human beings who depend upon it.
I mean really, how could an artistic individual stay grounded in the nitty-gritty of how many minutes per pound meat has to stay in the oven when trying to fathom the creative philosophy behind the greatest artistic minds of the world?
Pamper a tomato, overfeed it, overwater it and you will get a Paris Hilton of a tomato.
I have a lot of time for vegetarians (though apparently not all of them have a lot of time for me), and that's because I respect anyone with principles about food.
If God had created celery, it would only have two stalks, because that's the most that almost any recipe ever calls for.
TV cookery is very like internet porn - the overwhelming majority of its audience will never ever get to act out what's happening on screen.
After I was diagnosed with celiac disease, I said yes to food, with great enthusiasm. . . . I vowed to taste everything I could eat, rather than focusing on what I could not.
Birthday Soup is good to eat, but not as good as Birthday Cake.