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Eating Quotes

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Eating Quotes

“Talleyrand said that two things are essential in life: to give good dinners and to keep on fair terms with women. As the years pass and fires cool, it can become unimportant to stay always on fair terms either with women or one's fellows, but a wide and sensitive appreciation of fine flavours can still abide with us, to warm our hearts.”

“Kids are without a doubt the most suspicious diners in the world. They will eat mud (raw or baked) rocks, paste, crayons, ball-point pens, moving goldfish, cigarette butts, and cat food. Try to coax a little beef stew into their mouths and they look at you like a puppy when you stand over him with the Sunday paper rolled up.”

“I certainly don't agree with the bodybuilders who say you can get big forearms just by squeezing the dumbbell handles when doing curls. In a few cases this may be true, but those guys would build big forearms by merely eating eggs in the morning. Most bodybuilders, myself included, have to work very hard for any kind of meaningful forearm development.”

“Anita Johnston, Ph.D., author of Eating in the Light of the Moon, taught me to look in the mirror with curiosity rather than fear. So I may look at my reflection and think, 'That's interesting. I wonder why my body seems bigger today than it did yesterday. Maybe it's water weight. Maybe it's my outfit. Or maybe my eyes are just playing tricks on me.' I know it's not possible for me to gain a noticeable amount of weight overnight, so I will go no further than that. I move on with my day without skipping a beat-and definitely without missing a meal.”

“I believe eating well, and with people you love, is about feeding your body, heart, and soul - I used juicing to ensure I covered my nutritional bases every day, and as a tool to restore inner balance if my body needed a break from too much indulgence.”

“Cooking professionally is a dominant act, at all times about control. Eating well, on the other hand, is about submission. It's about giving up all vestiges of control, about entrusting your fate entirely to someone else. It's about turning off the mean, manipulative, calculating, and shrewd person inside you, and slipping heedlessly into a new experience as if it were a warm bath. It's about shutting down the radar and letting good things happen. Let it happen to you.”

“In our fast-forward culture, we have lost the art of eating well. Food is often little more than fuel to pour down the hatch while doing other stuff - surfing the Web, driving, walking along the street. Dining al desko is now the norm in many workplaces. All of this speed takes a toll. Obesity, eating disorders and poor nutrition are rife.”

“Now repentance is no fun at all. It is something much harder than merely eating humble pie. It means unlearning all the self-conceit and self-will that we have been training ourselves into for thousands of years. It means undergoing a kind of death. In fact, it needs a good man to repent. And here's the catch. Only a bad person needs to repent: only a good person can repent perfectly. The worse you are the more you need it and the less you can do it. The only person who could do it perfectly would be a perfect person - and he would not need it.”

“I think the reason a lot of celebrities feel insecure and want to stop eating altogether is because they see so many pictures of themselves on a daily basis. It's unhealthy how many times you see your own image - it's just constant. When you see something enough, you're going to tear it down to the point where some days you feel like you're not even pretty. I get insecure about my eyes because I once read a blog comment that said, "Her eyes are so small." I thought, Are my eyes small? Oh no - they are!”

“There are chefs who are spectacular technicians, and often their food is worth eating once or twice, but if there's no heart in it, if there's no personality in it, it's not something you want to go back for. But heart without any skill at all? All the heart in the world ain't gonna help you if you can't peel an onion, or if you don't understand how to apply heat properly. A well-done steak is a well-done steak.”