Julia Child Quotes

More and more, museums will look at restaurants and chefs differently - as if they are curating art.

Cooking is one of the oldest arts and one which has rendered us the most important service in civic life.

Well, I have a lot of food references in my work.

I think I wrote my first piece about food in 1978.

I studied cooking in Spain after college.

The history of cooking is my passion, and cooking is my passion.

When I was younger, I read all the great food memoirs, by M.F.K. Fisher and Laurie Colwin and Julia Child and Nicolas Freeling and Ruth Reichl, and felt flooded with a sense of comfort and safety.

I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking.

M. F. K. Fisher was a wonder and a huge influence, and someone I got to know pretty well at the end of her life.

I don't think I've ever read a food piece or a food book.

I've always been weirdly interested in food documentaries.

The podcast most likely to encourage you to fully appreciate your food is the episode of BBC World Service's 'The Food Chain' in which Antonio Carluccio talks to Emily Thomas about his life in five dishes.

Food has always been at the frontier of creativity.

I think that people are more eager to learn about food than almost every other topic.

No nation has ever produced great art that has not made a high art of cookery, because art appeals primarily to the senses.

Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.

gastronomy is and always has been connected with its sister art of love.

Animals feed themselves; men eat; but only wise men know the art of eating

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.

Take it from somebody who has been around for a million years: When you get right down to it, food is practically the whole story every time.

Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot closer to factory work than art, whatever level you're doing it at. Certainly chefs are used to living like rock 'n' rollers to some extent, inasmuch as we get a lot of those fringe benefits without having to learn how to play guitar.

Cookery is the art of preparing food for the nourishment of the body. Prehistoric man may have lived on uncooked foods, but there are no savage races today who do not practice cookery in some way, however crude. Progress in civilization has been accompanied by progress in cookery.

There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.