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Quote by Michael Petch

“The barbeque is the root of all civilization”

Quote by Michael Petch

Book:Future Food: How Cutting Edge Technology & 3D Printing Will Change the Way You Eat

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Future Food: How Cutting Edge Technology & 3D Printing Will Change the Way You Eat

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“It is worth remembering that at some point in the very distant past, no human had ever drank milk from a cow.”

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“The quail was tender, the potatoes smothered in butter, and the beans roasted in garlic.”

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“I've swallowed fish-eyes whole like an endoscope. I once ate a trout cooked inside a dolphin. Felt like a shark eating another shark, inside the cold-blooded womb of yet another shark.”

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“Rather than words comes the thought of high windows: The sun-comprehending glass, And beyond it, the deep blue air, that shows Nothing, and is nowhere, and is endless.”

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“I would rather spend money on something, that fulfills me for eternity. Rather, than something that fulfills me for only an hour or two.”

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“Nowadays films and television are what I like to call "Microwave Media". I like mine in the oven, giving the production time to simmer; get the juices flowing, and cooked to perfection. And that takes time. Slow, precious, tempered time. A script is a film's recipe. It's just a piece of paper to the novice cook, but even a recipe needs time to be perfected before it's given to the masses.”

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“Incidentally, although the Cistercians did much to improve the quality of sheep, the animal remained much smaller than its modern descendants; as late as the early eighteenth century a sheep wasn't much bulkier than a Labrador Dog.”

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“By the middle of Henry VIII's reign, the white meats — that is, dairy products — were considered common fare and people from all classes would eat meat whenever they could get it.”

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“Wolsey and Henry VIII, it has to be said, were not exceptional in their love of the table. The English of Tudor times had a reputation throughout Europe for gluttony. Indeed, overeating was regarded as the English vice in the same way that lust was the French one and drunkenness that of the Germans (although looking at the amount of alcohol consumed in England, I expect the English probably ran a close second to the Germans).”

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“But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.”

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