Top 47 Food Flavor Quotes
#1. Whenever anyone grows tired of the secondhand sort of existence that depends on purchased products, and wants to resume the intimate relationship with nature that man once enjoyed, the kukui-nut stands ready to furnish him with food, flavor, tannin, oil, paint, varnish, medicine, and magic.
Euell Gibbons
#2. I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
Wolfgang Puck
#3. Maybe Soto was right. It was silly to make a fetish out of love, and not to accept that love was like food, and each dish had its own flavor. The heart surely had room for more than one.
Ken Liu
#5. I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.
Giada De Laurentiis
#6. I should probably confess that ice cream is my favorite food, and I eat it every night. When I go grocery shopping, I try to buy a new flavor, rather than reverting back to a favorite flavor. I'm on a mission to taste every flavor of ice cream out there!
Becca Fitzpatrick
#7. Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, but Asian kind of works around, plus you have that distinct flavor that's usually working in Asian food.
Tom Colicchio
#8. If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
Martin Yan
#9. Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.
David Chang
#10. There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing.
James Beard
#11. We (the Chinese) eat food for its texture, the elastic or crisp effect it has on our teeth, as well as for fragrance, flavor and color.
Lin Yutang
#12. When I venture out to eat, I like to go to places with food that I don't know how to make. So my favorites are Japanese and Indian. Indian food has so much layering of flavor, and the dishes go together so harmoniously.
Gwyneth Paltrow
#13. Just because food is served fast doesn't mean it has to be made with cheap raw ingredients, highly processed with preservatives and fillers and stabilizers and artificial colors and flavors.
Steve Ells
#15. One of the effects of cheap food is, we have food that is so unsatisfactory. We need to go back to flavor.
Ruth Reichl
#16. We got Martha Stewart legitimizing homemaking for her generation, and then there's this return to being interested in all things home, lifestyle, and food again. I think this generation is less about the frills and more about the flavor of things.
Nadia Giosia
#17. Mayonnaise, like hollandaise, was invented by the French to cover up the flavor of spoiled flesh, stale vegetables, rotten fish. Beware the sauce! Where food comes beslobbered with an elegant slime you may well suspect the integrity of the basic ingredients.
Edward Abbey
#18. My love is meatloaf flavored. I just wish my meatloaf was also meatloaf flavored.
Dora J. Arod
#19. The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.
Ina Garten
#20. I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.
Alison Sweeney
#21. I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive.
Cat Cora
#22. Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.
Bobby Flay
#23. I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark chocolate with that take-charge undercurrent of coffee.
I could actually taste it, feel it. And now I craved it.
Judith Fertig
#24. Perhaps they should feel this safe sand blow away so that their heads are uncovered for a time, so that they will have to taste not only the solid honesty of my red borscht, but the new flavor of the changing world.
Mary Francis Kennedy Fisher
#25. My parents owned a soul food diner. It inspired me to go to culinary school.
Flavor Flav
#26. Taken slowly, or mindfully, even eating an orange or a bowl of soup, or a small piece of dark chocolate for that matter, can take on the flavor or prayer.
Mary DeTurris Poust
#27. We don't "crave" animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity.
Colleen Patrick-Goudreau
#28. I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.
Graham Kerr
#29. I stopped dieting on plain, boring, unsatisfying food and started eating rich, delicious meals full of flavor and, yes ... fat. I got skinny on fat and realized I would never have to diet again.
Suzanne Somers
#30. I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.
Nobu Matsuhisa
#31. Eighty percent of flavor comes from your nose, including a set of internal nostrils. When you chew food and hold it in your mouth, the gases that are released goes into these nostrils. People who wolf their food are missing some of the flavor.
Mary Roach
#32. Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.
Bobby Flay
#33. They drive our behaviors and control our moods. If music is emotion expressed in the medium of sound, flavor is emotion expressed in the medium of food.
Mark Schatzker
#34. I grew up with coconuts as the main flavor in food in Jamaica. It's part of our culture.
Ziggy Marley
#35. We eat for one reason: because we love the way food tastes. Flavor is the original craving.
Mark Schatzker
#36. I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.
Marcus Samuelsson
#37. The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
Joel Robuchon
#38. America is a melting pot of immigrants. So actually, if you took all of the immigrants outside of America, you'd be missing a lot of flavor, starting with the food, with the culture, with the dance, with everything.
Wyclef Jean
#39. Religion is a form of nourishment. It is difficult to appreciate the flavor and food-value of something one has never eaten.
Simone Weil
#40. I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
Cat Cora
#41. Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.
Brett Hoebel
#42. Movie without romance feels like food without flavor.
Toba Beta
#43. the difference between restaurant cooking and home cooking - and often, too, the difference between great flavor and tasteless food - is two things: more heat and more seasoning. His constant refrain as he made his way around the kitchen: "More heat. More salt. More butter.
Shauna Niequist
#44. If you think cat food is for cats, how come it doesn't come in mouse flavor?
Seth Godin
#45. A lot of food criticism has a similar flavor to it, and I'm probably going to write about it in a different way.
Alex Kapranos
#46. I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have a weakness for butterscotch pudding, ice cream in any flavor and dark chocolate, although that's one thing I do keep in my house - 70% dark chocolate.
Gail Simmons
#47. The Dorito Effect, very simply, is what happens when food gets blander and flavor technology gets better.
Mark Schatzker
