“Though we eat little flesh and drink no wine,
Yet let's be merry; we'll have tea and toast;
Custards for supper, and an endless host
Of syllabubs and jellies and mincepies,
And other such ladylike luxuries.”
Source: The Complete Poems
“By the 1920s if you wanted to work behind a lunch counter you needed to know that 'Noah's boy' was a slice of ham (since Ham was one of Noah’s sons) and that 'burn one' or 'grease spot' designated a hamburger. 'He'll take a chance' or 'clean the kitchen' meant an order of hash, 'Adam and Eve on a raft' was two poached eggs on toast, 'cats' eyes' was tapioca pudding, 'bird seed' was cereal, 'whistleberries' were baked beans, and 'dough well done with cow to cover' was the somewhat labored way of calling for an order of toast and butter. Food that had been waiting too long was said to be 'growing a beard'. Many of these shorthand terms have since entered the mainstream, notably BLT for a bacon, lettuce, and tomato sandwich, 'over easy' and 'sunny side up' in respect of eggs, and 'hold' as in 'hold the mayo'.”
Source: Made in America: An Informal History of the English Language in the United States
“Eating – overeating – saved me. It comforted me when I was at the mercy of grown-ups who didn't know how to give what I needed. Food was something to which I had ready access, and with it I cleverly fashioned a survival mechanism that pulled me back from the edge of insanity. – a young MacGuyver of angst and junk food.”
Source: Read My Hips: How I Learned to Love My Body, Ditch Dieting, and Live Large
“Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven”
Source: Dance Dance Dance
“Sunny did not eat the wood, of course, but she chewed on it and pretended it was a carrot, or an apple, or a beef and cheese enchilada, all of which she loved.”
Source: The Miserable Mill
“He lay back for a little in his bed thinking about the smells of food… of the intoxicating breath of bakeries and dullness of buns… He planned dinners, of enchanting aromatic foods… endless dinners, in which one could alternate flavor with flavor from sunset to dawn without satiety, while one breathed great draughts of the bouquet of brandy.”
“We believed in our grandmother’s cooking more fervently than we believed in God. Her culinary prowess was one of our family’s primal stories, like the cunning of the grandfather I never met, or the single fight of my parents’ marriage. We clung to those stories and depended on them to define us. We were the family that chose its battles wisely, and used wit to get out of binds, and loved the food of our matriarch.”
Source: Eating Animals
“As a leftover sixties liberal, I believe that the long arm and beady eyes of the government have no place in our bedrooms, our kitchens, or the backseats of our parked cars. But I also feel that the immediate appointment of a Special Pastry Prosecutor would do much more good than harm. We know the free market has totally failed when 89 percent of all the tart pastry, chocolate-chip cookies, and tuiles in America are far less delicious than they would be if bakers simply followed a few readily available recipes. What we need is a system of graduated fines and perhaps short jail sentences to discourage the production of totally depressing baked goods. Maybe a period of unpleasant and tedious community service could be substituted for jail time.”
Source: It Must've Been Something I Ate: The Return of the Man Who Ate Everything
“It appears your son was 85 percent curry!”
Source: Friends Like These
“A big reason for optimism about the end of animal farming is that it doesn't have to be the end of meat.”
Source: The End of Animal Farming: How Scientists, Entrepreneurs, and Activists Are Building an Animal-Free Food System