Global Cuisine Quotes

People will travel anywhere for good food - it's crazy.

I have my mother who is an Irish-Italian, and my father who is African, so I have the taste buds of an Italian and the spice of an African.

Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.

My learning from my travels is that taste is objective. If a thing is tasty, it's universally tasty. Or, just not.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

In 2012, I launched Andrew Zimmern's Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern's Canteen reflects the intersection of food and travel.

France at the dinner table in faraway places; but here, among ourselves, in the family, let us face the facts: France is not poetic; to tell the truth, she even feels a congenital horror of poetry. Among the writers who use verse, those whom she will always prefer are the most prosaic.

England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.

I'm more comfortable weaving Indian flavors into American classics.

Given my travels, I've learned to be more open and feel much more comfortable experimenting with food.

There will never be a universal way of cooking, but information will always be universally useful.

I always had a lot of fun in America, with much more freedom than if I had tried to cook in France. I wouldn't have the same motivation or inspiration, and I wouldn't have cooked for the same kind of people in France, so it wouldn't have given me this edge I had in America.

Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.

New York is the best food city in the world.

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.

People ask me in Europe, when they do interviews... they ask me, 'Well, how does it feel to be a cook in a country that doesn't know how to eat?' It always touches a nerve, because Europe and the world think that America is no more than bad hot dogs and bad burgers.

I want to have Congolese influences but also influences from Dubai and Abu Dhabi and France. To mix everything up.

I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.

The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.

I love to eat internationally and do eating contests everywhere. Traveling around, meeting people, and doing different things.

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.

Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.

Europe's the mayonnaise, but America supplies the good old lobster.

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

I don't think I could have a genuine relationship with someone who didn't love to travel and appreciate new foods. Traveling is a big part of my life, and I want to share that with the people close to me.