Quotes
Gluttony is the vice of feeble minds. The gourmand has his brains in his palate, he can do nothing but eat; he is so stupid and incapable that the table is the only place for him, and dishes are the only things he knows anything about. Let us leave him to this business without regret; it is better for him and for us.
You can learn more about a person by watching them eat one meal than by listening to them speak for a whole day.
p. 11
My passion for eating springs from a childhood not deprived of food but deprived of good food.
p. 8
If 22 bushels (1,300 pounds) of rice and 22 bushels of winter grain are harvested from a quarter acre field such as one of these, then the field will support five to ten people each investing an average of less than one hour of labor per day. But if the field were turned over to pasturage, or if the grain were fed to cattle, only one person could be supported per quarter acre. Meat becomes a luxury food when its production requires land which could provide food directly for human consumption. This has been shown clearly and definitely. Each person should ponder seriously how much hardship he is causing by indulging in food so expensively produced.
p. 103
Good food was like sex, one of life’s blessings, but they both lost their edge when talked about too much.
p. 102
“Law of the universe,” she said. “The longer the menu description, the worse the food.”
p. 118
The true Southern watermelon is a boon apart, and not to be mentioned with commoner things. It is chief of this world's luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat. It was not a Southern watermelon that Eve took: we know it because she repented.
For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.
An ounce of sauce covers a multitude of sins.
I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure.
On the Continent people have good food; in England, people have good table manners.
Just how destructive does a culinary preference have to be before we decide to eat something else?
