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Quote by Lisa Samson

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Hollywood Nobody

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Lisa Samson

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“One consequential change is that people used to get most of their calories at breakfast and midday, with only the evening top-up at suppertime. Now those intakes are almost exactly reversed. Most of us consume the bulk--a sadly appropriate word here--of our calories in the evening and take them to bed with us, a practice that doesn't do any good at all.”

FoodDinnerBreakfastLunchCaloriesMealtime
Book:At Home: A Short History of Private Life
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“If I had thought the beef marrow might be a hell of a lot of work for not much difference, I needn’t have worried. The taste of the marrow is rich, meaty, intense in a nearly-too-much way. In my increasingly depraved state, I could think of nothing at first but that it tasted like really good sex. But there was something more than that, even. What it really tastes like is life, well lived. Of course the cow I got marrow from had a fairly crappy life – lots of crowds and overmedication and bland food that might or might not have been a relative. But deep in his or her bones, there was a capacity for feral joy. I could taste it.”

LifeSexFoodCookingMeatCowsBeefMarrow
Book:Julie and Julia: My Year of Cooking Dangerously
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“I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands--using all one's senses. It can be, at times, the purest and most unselfish way of giving pleasure (thought oral sex has to be a close second).”

HumorFoodSubculture
Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“[S]ometimes, when you are a food person, the possible irrelevance of what you are doing doesn’t cross your mind until it’s too late. (Once, for example, when I was just starting out in the food business, I was hired by the caper people to develop a lot of recipes using capers, and it was weeks of tossing capers into just about everything but milkshakes before I came to terms with the fact that nobody really likes capers no matter what you do with them. Some people pretend to like capers, but the truth is that any dish that tastes good with capers in it tastes even better with capers not in in.”

HumorFood
Book:Heartburn
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“So much about life in a global economy feels as though it has passed beyond the individual's control--what happens to our jobs, to the prices at the gas station, to the vote in the legislature. But somehow food still feels a little different. We can still decide, every day, what we're going to put into our bodies, what sort of food chain we want to participate in. We can, in other words, reject the industrial omelet on offer and decide to eat another.”

ResponsibilityFoodConsumerism
Book:The Omnivore's Dilemma: A Natural History of Four Meals
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