I hate people who are not serious about meals. It is so shallow of them.
Oscar WildeMots clés food absurd-but-nicely-phrased foodie
There are some things that don't change much. I find the smell of a dish, or the way a certain spice is crushed, or just a quick look at the way something has been put on a plate, can pull me back to another place and time. I love those memories that seem so far away, yet you can hold them and carry them with you, even forget them, and then, with a single taste or hint or a smell, be chaperoned back to a beautiful moment.
Tessa KirosMots clés foodie cookbook falling-cloudberries sentimental
Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [...] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.
Katherine NevilleMots clés foodie
Psycholinguists argue about whether language reflects our perception of reality or helps create them. I am in the latter camp. Take the names we give the animals we eat. The Patagonian toothfish is a prehistoric-looking creature with teeth like needles and bulging yellowish eyes that lives in deep waters off the coast of South America. It did not catch on with sophisticated foodies until an enterprising Los Angeles importer renamed it the considerably more palatable "Chilean sea bass.
Hal HerzogMots clés food language names linguistics foodie eating-animals
A little chocolate a day keeps the doctor at bay
Marcia CarringtonMots clés humor food health chocolate foodie
One fact is beyond dispute: Homogenization prevents the consumer from realizing just how little fat is contained in modern processed milk, even "full fat" milk. Before homogenization, milk purchasers looked for milk that had lots of cream - that was the sign that the milk came from healthy cows, cows on pasture. Old-fashioned milk contained from 4 to 8 percent butterfat, which translated into lots of cream on the top. Modern milk is standardize at 3.5 percent, no more. Butterfat brings bigger profits to the dairy industry as butter or as an ingredient in ice cream than as a component of liquid milk. The consumer has been cheated, but with homogenization, he can't tell.
Ron SchmidMots clés milk foodie corporate-greed food-politics
Wars do not combust without warning. They begin as little fires over the horizon. Wars approach. A wise man watches for the smoke, and prepares to vacate the neighborhood just like Ayrs and Jocasta. My worry is that the next war will be so big, nowhere with a decent restaurant will be left untouched.
David MitchellMots clés war warning restaurant foodie
The plum-colored night sky was shifting to pink to make room for the day, which looked as though it might turn out “glorious and whimsical,” as the Key West Citizen had promised.
Lucy BurdetteMots clés mystery foodie key-west
Vegans have a way of circling every conversation back to food, much like born-again Christians have a way of returning every conversation to the scripture.
Will PotterI had a lump in my throat the size of a bundt cake pan.
Jessica SofferPage 1 de 2.
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