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Quote by Sara Paretsky

Work

Deadlock

A gripping narrative that delves into the complexities of human relationships and the collapse of a society. more

Author

Sara Paretsky
Sara Paretsky

Sara Paretsky, born on June 8, 1947, is a renowned American author known for her crime novels. Her works, particularly the V.I. Warshawski series, have gained her recognition for their unique female perspective and social commentary. more

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“It’s funny to me that most of the cooking in the world is done by women, and yet when you look at modern Western cuisine, it’s largely based on what a few dead Frenchmen have opined to be the correct way of doing things. It’s funny how these old European men used a label like “mother sauce” when there were no women to be found anywhere near those old professional kitchens. Cooking was something women did to nourish and nurture their families, whereas for men it was largely something they did professionally to gain money and status.”

FeminismFoodCookingTraditional Cooking
Book:Love, Loss, and What We Ate: A Memoir
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“food has played a central role not only in my professional but also in my emotional life, in all of my dealings with loved ones and most of all in my relationship to myself and my body. I am what feeds me. And how I feed myself at any given moment says a lot about what I’m going through or what I need. I don’t believe I am alone. Yes, we eat for our stomachs, but we hunger with our hearts. Like most people and many women, I think about what to eat all the time. I am constantly plotting my next meal, planning how and what I will shop for, and ever hatching new plans to avoid the foods I know will undermine my well-being. Foods are like men: some are good, some are bad, and some are okay only in small doses. But most should be tried at least once.”

FoodEatingHungerCravingsEmotional Eating
Book:Love, Loss, and What We Ate: A Memoir
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“Cohen testified that there was no 'direct relationship' linking heart disease to dietary fats, and that he had been able to induce the same blood-vessel complications seen in heart disease merely by feeding sugar to his laboratory rats. Peter Cleave testified to his belief that the problem extended to all refined carbohydrates. 'I don't hold the cholesterol view for a moment,' Cleave said, noting that mankind had been eating saturated fats for hundreds of thousands of years. 'For a modern disease to be related to an old-fashioned food is one of the most ludicrous things I have ever heard in my life... but, when it comes to the dreadful sweet things that are served up... that is a very different proposition.”

FoodSugarRefined Carbohydrates
Book:Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease
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