Susannah Cahalan Quotes

If you go back in American history, oysters were the food of poor people. New York was filled with oyster saloons in the 1800s.

It took me years to eat a lot of shellfish. I was probably 20 years old before I had even seen a shrimp cocktail. I like oysters, but fried.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

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

You see, I am friends with a lobsterman. Because we are friends, which feels lucky anyway, I get access to the most amazing fish. It's like having a backstage pass - a culinary jackpot that feels almost undeserved.

When I get through tearing a lobster apart, or one of those tender West Coast octopuses, I feel like I had a drink from the fountain of youth.

CRAYFISH, n. A small crustacean very much resembling the lobster, but less indigestible.

I'm very sentimental about lobsters. The last lobster I ate was the only lobster I cooked.

God, Americans know how to cook.

'Love, Death and the Changing of the Seasons' is a kind of novel in verse about the arc of an urban lesbian love affair - and I suppose there is a certain amount of voyeurism in the consumption of fiction! The 'Sancerre' poems here are more contemplative and about the relationship of the individual to local and wider histories.

I need to open a restaurant, a big soul food restaurant in Beijing!

I had a series of jobs in the small fishing village in West Wales where my family lived when I was a teenager. I worked as a fisherman in the day, and then the skipper and his wife ran a small restaurant - she'd cook the fish he caught.

I love stone crabs. And I love popcorn.

With the Industrial Revolution, the production of food was delegated to big companies in order for women and men to be in the labour force, to come home, stick something in the oven, and eat. It became a big industry that does not have a love affair with food nor is really concerned about nurturing you or giving you the right nutrition.

After spending so much time in America, I started travelling with 'In Defence of English Cooking' by George Orwell. It's archaic and old-fashioned in its Englishness and reminds me of home.

The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood.

Writers like John T. Edge, whose work is all about the cultural histories behind food, have done so much to show that these stories are a really vital part of our cultural heritage.

I attended classes and taught classes, in Food Anthropology at Pace University, with an anthropology professor. You can trace history by the architecture and food of a place. Food is one of those things that transcends and stays in the culture.

To me, nothing says summer like enjoying a lobster roll at my favorite spots in the Hamptons.

I like seafood like prawns and fish - I can live on prawns!

I blurbed a nice book, not at all like my book 'The Big Oyster,' called 'The Essential Oyster.' I blurbed a pretty good book about meat called 'Meathooked.'

I grew up in the Philippines and we had all this amazing fresh seafood, but uni was something that I was weirded out by. It wasn't until I was an adult that I was like, 'Let me just go ahead and try this.'

My decision to open my first restaurant in Nashville was born from my heart. From the moment I stepped foot in Music City, I have had a love affair with the people and burgeoning culinary scene.

There's no insects in American cuisine? Not one? I don't think there are. That's so sad.

The most evocative food smell is American seaside food - tuna melts and cookie dough ice cream, or the British version, fish and chips and toffee apples.